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Pineapple-Coconut Ice Cream Bombe

Ingredients

  • 2 - 500 mL tubs Haagen-Dazs Pineapple-Coconut ice cream, softened
  • 1 - 8 inch angel food cake, premade
  • 3 tbsp (45 mL) apricot jam
  • 2 cups (500 mL) shredded sweetened toasted coconut
  • 1 cup (250 mL) fresh pineapple, cubed

Directions

1. In a small saucepan, melt apricot jam.

2. Line a 3-cup, large cereal bowl with plastic wrap.  Scoop the pineapple-coconut ice cream into the bowl.  Gently press the ice cream into the bottom and    fill the bowl.

3. Slice the angel food cake length-wise into 1 inch thick slices. Brush one side with apricot jam, and layer on top of ice cream until completely covered.

4. Cover with plastic wrap and freeze until firm.  About 4 hours or overnight.

5. To serve, remove plastic wrap and invert bowl onto a serving platter.  Place a hot tea towel around the outside of the bowl for a few seconds and then remove the bowl.

6. Press toasted coconut onto the cake and serve immediately with fresh pineapple as a garnish.

 

Tip: Change things up – use a butter pecan ice cream with chocolate shavings to make a butter pecan ice cream bombe.

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Pineapple-Coconut Ice Cream Bombe

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Ingredients

  • 2 - 500 mL tubs Haagen-Dazs Pineapple-Coconut ice cream, softened
  • 1 - 8 inch angel food cake, premade
  • 3 tbsp (45 mL) apricot jam
  • 2 cups (500 mL) shredded sweetened toasted coconut
  • 1 cup (250 mL) fresh pineapple, cubed

Directions

1. In a small saucepan, melt apricot jam.

2. Line a 3-cup, large cereal bowl with plastic wrap.  Scoop the pineapple-coconut ice cream into the bowl.  Gently press the ice cream into the bottom and    fill the bowl.

3. Slice the angel food cake length-wise into 1 inch thick slices. Brush one side with apricot jam, and layer on top of ice cream until completely covered.

4. Cover with plastic wrap and freeze until firm.  About 4 hours or overnight.

5. To serve, remove plastic wrap and invert bowl onto a serving platter.  Place a hot tea towel around the outside of the bowl for a few seconds and then remove the bowl.

6. Press toasted coconut onto the cake and serve immediately with fresh pineapple as a garnish.

 

Tip: Change things up – use a butter pecan ice cream with chocolate shavings to make a butter pecan ice cream bombe.