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Vegan tropical ice cream cake

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  • Vegan
  • Vegetarian
  • Gluten free
  • Dairy free
  • Egg free
  • Lactose free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free

No dairy here! This ice cream cake, with its creamy filling and vibrant topping, is ideal for vegan guests.

  • Serves16
  • Cook time15 minutes
  • Prep time30 minutes, + Cooling, chilling & overnight freezing time


  • 1 cup (180g) coconut sugar
  • 400ml can coconut cream
  • 1/4 pineapple, peeled, thinly sliced
  • 1/4 cup (10g) shaved coconut
  • Lime slices, to serve
  • Lime zest, to serve

Macadamia-coconut base

  • 1 1/2 cups (210g) roasted macadamias
  • 1 cup (75g) moist coconut flakes
  • 1/2 cup (110g) caster sugar
  • 6 fresh dates, pitted
  • 1/3 cup (80ml) coconut oil, melted

Coconut filling

  • 1/2 cup (110g) caster sugar
  • 400ml can coconut cream
  • 500g frozen banana, chopped
  • 1 tsp vanilla bean paste

Pine-lime topping

  • 1/2 pineapple, peeled, cored, cut into 3cm pieces
  • 1/2 cup (110g) caster sugar
  • 1 lime, juiced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the macadamia-coconut base, grease the base of a 22cm (base measurement) springform cake pan and line with baking paper. Process macadamias, coconut, sugar and date in a food processor until finely chopped. Season with salt. Add the coconut oil and process to combine. Press evenly over the base of the prepared pan. Freeze for 20 mins or until firm.
  2. Step 2

    To make the coconut filling, stir the sugar and half the coconut cream in a saucepan over medium-high heat until sugar dissolves. Cool slightly. Transfer to a medium heatproof bowl with the remaining coconut cream. Process the banana and one-quarter of the coconut cream mixture in a food processor until smooth. Gradually add the remaining coconut cream mixture and vanilla and process until combined. Spread evenly over macadamia mixture in pan and freeze for 4-5 hours or until firm.
  3. Step 3

    To make the pine-lime topping, line a baking tray with baking paper. Arrange pineapple in a single layer on the lined tray. Freeze for 2-3 hours or until semi-frozen. Stir the sugar and 1/4 cup (60ml) water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil. Cook for 1 min. Cool slightly. Process the lime juice and pineapple pieces in a clean food processor. Add the sugar syrup and process until smooth. Spread evenly over the coconut filling in the pan. Freeze for 4 hours or overnight until firm.
  4. Step 4

    Meanwhile, stir the coconut sugar and 1/2 cup (125ml) water in a saucepan over medium-high heat or until the sugar dissolves. Cook for 4-5 mins or until mixture thickens. Stir in coconut cream. Bring to the boil. Cook for 5-6 mins or until the caramel thickens. Season with salt. Transfer to a heatproof bowl. Place in the fridge for 1 hour to chill.
  5. Step 5

    To serve, transfer cake to a serving plate. Top with pineapple, coconut, lime slices and lime zest. Drizzle with caramel.

Recipe tip

Swap me: You can use coconut sugar instead of the caster sugar to make the cake base as well as the filling and the topping.

Get ahead:
Make the ice cream cake, without the toppings, up to 1 week ahead. Store, covered, in the freezer. Make caramel up to 1 day ahead. Store in an airtight container in the fridge.

Nutrition Information


Energy: 1874kJ/448 Cals (22%)

Protein: 3g (6%)

Fat: 29g (41%)

Sat fat: 19g (79%)

Carb: 44g (14%)

Sugar: 41g (46%)

Fibre: 4g (13%)

Sodium: 26mg (1%)

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