RECIPE: Spring Garden Ice Cream Cake

Prep Time:
15 minutes
Cook Time:
330 minutes
Total Time:
345 minutes
Total Yield:
8 Servings
Spring Garden Ice Cream Cake


  • 2 pints of your favorite Ben & Jerry’s ice cream or Non-Dairy flavor
  • 16 oz. pre-made ladyfingers or pound cake
  • 1 cup sweetened flaked coconut
  • 2-3 drops green food coloring
  • Your favorite toppings and decorations
  1. Set your ice cream or Non-Dairy out at room temperature and allow to soften for 10 to 15 minutes.

  2. Line a loaf pan with plastic wrap, allowing a few inches of overhang on both sides.

  3. Line the bottom and sides of the pan with ladyfingers or thin slices of pound cake.

  4. Once softened, spoon the ice cream or Non-Dairy into the prepared loaf pan, on top of the cake. Fill the pan most of the way to the top, leaving about 1 inch of space between the top of the ice cream and the top of the cake or ladyfingers. Smooth out the top surface.

  5. Cover and freeze for 6 hours or overnight.

  6. Place the coconut and green food coloring in a bowl and mix gently until the coconut has evenly absorbed all the food coloring.

  7. Remove the cake from the freezer. Sprinkle the green coconut on top, then decorate with your favorite toppings and decorations.

  8. Slice and enjoy!