Tag Archives: coconut

Samoas Ice Cream Cake

Samoas Ice Cream Cake

Recently as my son’s birthday was approaching, asked him what kind of birthday cake he wanted and gave him my phone to flip through my pinterest recipe board.  He saw a recipe for Samoas bars and said he wanted an ice cream cake with Samoas bars on top.  So, I took on his challenge and came up with this fantastic ice cream cake with the great taste of Samoas Girl Scout cookies.

However, his birthday is not at the time that you can buy Samoas, so I had to improvise.  Keebler makes a cookie that’s pretty close, so that’s what I used instead of the real deal.

Keebler Coconut Dreams Cookies

 

This ice cream cake is made in the same fashion as the one I posted last year, so refer to my prior post on how to make a homemade ice cream cake for more detailed instructions and pictures of the process.

Samoas Ice Cream Cake

For the Samoas Ice Cream Cake, you will need the following ingredients:

Ingredients:

2 pkg Keebler Coconut Dreams cookies or Samoas Girl Scout Cookies
1/2 gal chocolate ice cream or frozen yogurt
1/2 gal dulce de leche (caramel) ice cream or frozen yogurt
1 bag of shredded coconut
caramel sauce
chocolate chips

Directions:

First, prepare a springform pan by lining it with plastic wrap.

Using a food processor, chop up the cookies into crumbles.  Do not turn them to dust, there should be some chunks.

Toast the coconut in a nonstick skillet.  You will need to do this in about 3 batches for a whole bag of coconut.  (I actually only did about 2/3 of the bag and that was enough for the size of cake I made. )

Turn the heat up to medium, add a thin layer of shredded coconut to the skillet and stir it frequently until the coconut is a golden color.  Add to a bowl and set aside.

While you are toasting the coconut, you can have your chocolate ice cream sitting out to soften. (about 10 minutes)

Now you have everything ready to go to start assembling the ice cream cake.

Sprinkle the crumbled cookies on the bottom of the springform pan.  You will use approximately half of the crumbs for the bottom layer.

Spoon scoops of ice cream over the crumb layer until the entire crumb layer is covered with about an inch and a half layer of ice cream.  Sprinkle another layer of cookie crumbs and about half of your toasted coconut over the ice cream and drizzle with caramel.  Cover with plastic wrap and very gently press down just to even out the layer.  Be careful, the ice cream is soft and you don’t want to push it too hard.

Freeze this layer until it is firm.

Soften the dulce de leche ice cream for about 10 minutes.  Add a layer of dulce de leche ice cream to your springform pan.  If you have any more cookie crumbs left over, sprinkle them around the outer edge of the top of the ice cream layer.  Fill in with the rest of your toasted coconut and lightly drizzle with more caramel.  Cover and freeze until the ice cream cake is solid.

Remove the cake from the freezer and remove the springform ring.  Using the plastic wrap, lift the ice cream cake off the bottom of the springform cake pan and place the cake on your cake stand.  Slip out the plastic wrap.

Melt about half a bag of chocolate chips in the microwave.  Transfer the chocolate to a small zip-lock bag.  Snip the corner of your baggie and squeeze the melted chocolate over top of the cake.  Place the cake back in the freezer uncovered until the chocolate is hardened then cover with plastic wrap.

Samoas Ice Cream Cake

And that’s it!  Slice and serve.  Be prepared to hear lots of mmmm’s, this is a great ice cream cake!  My son said it’s the best dessert he has ever had in his life.  Nice compliment!

Enjoy this delicious Samoas Ice Cream cake!

Happy Birthday Son!  Samoas Ice Cream Birthday Cake

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Sharon Springfield

 Sharon Springfield  

 

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 SAMOAS ICE CREAM CAKE

Fluffy Marshmallow Easter Bunnies

Fluffy Marshmallow Easter Bunnies

 

Fluffy Marshmallow Easter Bunnies

To make these cute little fluffy bunnies, frost large marshmallows and cover with coconut.  Using frosting as glue, attach mini marshmallows for feet, and candies for the eyes, nose and whiskers.  To make the ears, cut a strip from the top edge of a large marshmallow, using kitchen shears, and use frosting to attach to the bunny’s head.

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If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest.  🙂

Sharon Springfield

Sharon Springfield  

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Fluffy Marshmallow Easter Bunnies

Easter Peeps Cake

Easter Peeps Coconut Cake

Easter Peeps Cake

Here’s a cute and easy cake to serve at your Easter party.  All you need is a cake mix and frosting, shredded coconut, peeps and some egg shaped Easter candy.

Start with a coconut or carrot cake mix and prepare according to package directions for 2 layer round cake.

When the cake layers have cooled, frost with white frosting, your favorite flavor.  (I love buttercream or cream cheese)  Arrange the Peeps around the top edge of the cake.  Place one peep in the middle.(see photo) 

Easter Peep Cake

Tint shredded coconut by dropping a few drops of green food coloring in a large ziplock bag.  Dump in half a bag of coconut, seal the bag and then shake it up until the shredded coconut is all tinted green.  The more drops of food coloring, the darker the “Easter grass” will be.

Sprinkle the shredded coconut over the top of the cake and press onto the sides of the cake.  Sprinkle egg shaped Easter candies in the middle of the top of the cake.  

And there you have it!  An easy and adorable Easter Peeps Cake to be the star of your Easter dinner.  🙂

Pin it!  Here’s the link: http://www.pinterest.com/pin/280278776784008581/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest.  🙂

Sharon Springfield

Sharon Springfield  

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Easter Peeps Cake

Coconut Macaroon Nutella Nests

Coconut Macaroon Nutella Nests

Easter Gifts for Kids

Coconut Macaroon Nutella Nests

Yield: 10 nests Prep Time: 10 minutes Cook Time: 17-20 minutes
Coconut cookie nests filled with Nutella and Easter egg candies. These cookies are perfect for Spring and Easter.

2/3 cup sweetened condensed milk
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups sweetened coconut
1 cup Nutella
M&M Speck-tacular Eggs (or other Easter candy)

Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.

Cuisinart 17

In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.

With a spoon, scoop up about 2 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb.

Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.

Place about a tablespoon of Nutella in the center of each nest. Place 3 egg candies in the center of the nest. Finish decorating the nests and serve.

Note-you can make these 2-3 days in advance. Store in an air tight container on the counter.

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Sharon Springfield

Sharon Springfield  

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Coconut Macaroon Nutella Nests

 

Banana Split Pie

Banana Split Pie

This delicious Banana Split Pie is not shaped like a pie, but it’s not a cake either.  It’s 9 by 13 inches of creamy, fruity goodness that you may test your self control.  Yes, it’s that good!  This cool dessert is great for a summertime buffet or family party.

Banana Split Pie:

2 cups graham cracker crumbs
1 stick of butter, melted
1 (8 oz.) package cream cheese, softened
1 can sweetened condensed milk
1 large can crushed pineapple
4 bananas, sliced
1 large carton Cool Whip
chopped nuts
Maraschino cherries
cocoa powder (optional)

Mix butter and graham cracker crumbs and press into the bottom of a 9×13″ baking dish.  Thoroughly mix together the softened cream cheese and sweetened condensed milk.  Spread over the graham cracker crust, followed by the pineapple and bananas.  Spread with Cool Whip and top with nuts and cherries.  Dust with cocoa powder (optional).  Cover with plastic wrap and refrigerate until thoroughly chilled before serving.

Like this?  Pin it!  Here’s the link: http://www.pinterest.com/pin/280278776783975614/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest.  🙂

Sharon Springfield

Sharon Springfield  

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 Banana Split Pie