Coconut Macaroon Ice Cream Biscuit Tortoni
Indulge in the luscious layers of this Coconut Macaroon Ice Cream Biscuit Tortoni, a no-bake frozen dessert that combines rich textures and tropical flavors. Featuring a buttery coconut macaroon crust, creamy vanilla ice cream blended with toasted shredded coconut and chopped almonds, and a fluffy vanilla whipped cream topping, this dessert is as decadent as it is refreshing. Perfect for parties or a sweet treat on a warm day, these individual tortoni cups are finished with a sprinkle of crispy macaroon crumbs for added crunch and charm. With just 20 minutes of prep and minimal effort, this recipe transforms simple ingredients into a gourmet creation that's irresistibly delightful!
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Recipe Information
Ingredients
- 12 pieces Coconut macaroons
- 2 cups Vanilla ice cream
- 1 cup Sweetened shredded coconut
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 quarter cup Almonds, finely chopped
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
Instructions
1. Preheat your oven to 350°F (175°C). Toast the shredded coconut by spreading it on a baking sheet and baking for 3-5 minutes, stirring occasionally, until golden brown. Set aside to cool.
2. Crush the coconut macaroons into coarse crumbs using your hands or a food processor. Reserve 2 tablespoons of crumbs for garnish.
3. Melt the butter in a small saucepan or microwave. Mix the crushed macaroons with the melted butter until well combined.
4. Divide the macaroon mixture evenly among 6 cupcake liners or small ramekins, pressing down gently to form a base layer.
5. In a medium mixing bowl, soften the vanilla ice cream slightly by letting it sit out for a few minutes. Fold in the toasted shredded coconut and finely chopped almonds.
6. Spoon the coconut-almond ice cream mixture evenly over the macaroon crust in each cup or ramekin. Smooth the tops with a spoon or spatula.
7. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Pipe or spread the whipped cream over the ice cream layer in each tortoni cup. Sprinkle with the reserved macaroon crumbs for garnish.
9. Freeze the tortoni cups for at least 4 hours or until firm.
10. Serve directly from the freezer for a refreshing and indulgent treat.
Nutrition Facts
Calories |
4093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.7 g | 360% | |
| Saturated Fat | 174.7 g | 874% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 331.9 g | 121% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 187.0 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 628 mg | 48% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2636 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
