HAWAIIAN-ICE CREAM DESSERT


Course : Ice Cream
Serves: 12
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Ingredients:


20 ounces crushed -- pineapple In syrup

13 3/4 ounces soft -- Coconut macaroons

1/2 gallon vanilla ice -- cream Softened

1/2 cup Chopped macadamia nuts or -- Almonds, toasted
 

Preparation / Directions:


Heat oven to 400 degrees. Drain pineapple, reserving 1/4 cup syrup. Crumble macaroons into ungreased jelly roll pan, 15-1/2 X 10-1/2 X 1inch. Bake 8 to 10 minutes, stirring occasionally, until golden brown; cool completely.Reserve about 2 tablespoons macaroon crumbs. Mix remaining crumbs and the pineapple syrup in ungreased springform pan, 9 X 3 inches. Press evenly on bottom and 1 inch up side of pan. Mix ice cream, nuts and pineapple. Spread in pan. Cover and freeze about 8 hours or until firm.Run knife around edge of dessert to loosen; remove side of pan. Spoon or pipe Sweetened Whipped Cream on top of dessert if desired. Sprinkle with reserved macaroon crumbs.

 

Nutritional Information:

405 CALORIES PER SERVING.


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