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Coconut lemon meringue ice cream cake

Name: Coconut lemon meringue ice cream cake
Yield: 6 - 8
Ingredients: 1 x 385g tin condensed milk; 50g coconut oil, melted; 45ml (3 tbsp) coconut liqueur; 500ml (2 cups) fresh cream, whipped; to stiff peaks; zest of 1 lemon; 60ml (¼ cup) store-bought; lemon curd; 100g coconut biscuits, crushed; 2 egg whites; 110g castor sugar; mini sparklers, to decorate

October 14, 2016 (Last Updated: November 16, 2017)

Wow your guests on Christmas Day with this truly enchanting coconut lemon meringue ice cream cake masterpiece! Not only is it gorgeous to look at, but the divine blend of festive-inspired flavours will have your loved ones devouring every last crumb.

Print Recipe

Coconut lemon meringue ice cream cake

Serves: 6 - 8

Cooking Time: 30 mins + freezing time

Ingredients

1 x 385g tin condensed milk
50g coconut oil, melted
45ml (3 tbsp) coconut liqueur
500ml (2 cups) fresh cream, whipped
to stiff peaks
zest of 1 lemon
60ml (¼ cup) store-bought
lemon curd
100g coconut biscuits, crushed
2 egg whites
110g castor sugar
mini sparklers, to decorate

Instructions

Line a 1L round glass or metal mixing bowl with cling film.

Whisk together the condensed milk, coconut oil and coconut liqueur. Fold the whipped cream into the condensed milk mixture along with the lemon zest and lemon curd, leaving a few streaks for a marbled effect.

Pour into the lined mixing bowl, top with the biscuits and freeze until firm.

To unmould the ice-cream cake, dip the bowl briefly in cold water then invert onto a chilled serving plate.

Make the meringue by whipping the egg whites to soft-peak stage. Gradually add the castor sugar, a little at a time, continuing to whip until the meringue is thick and glossy. Spread the meringue over the outside of the ice cream cake and return to the freezer until just before serving.

Using a blowtorch, toast the outside until golden brown and serve immediately. Add sparklers for some festive fun!