Pina Colada Ice Cream Cake with Boozy Caramel Pineapples
Y'all know you can make this with any old cake and ice cream, right? The main thing is the pineapples. Adding a bit of coconut oil in with the brown sugar and rum turns them into pina colada pineapples. Delicious!
1medium pineapple, cored and cut into chunks or slices
2ozby weight dark brown sugar(about 1/3 cup, packed)
1ozrum(I used light rum because that's what I had. Dark would work well here too)
1ozcoconut oil (I used Tropical Traditions
heavy pinch of salt
For the Ice Cream Cake
2pintspineapple coconut ice cream(or your favorite kind that goes well with pineapple)
1homemade or store-bought angel food cake
Instructions
For the Pineapples
Put all the ingredients into a medium saucepan and cook over medium heat until the sauce thickens. This could take awhile because lots of juice will leach out of the fruit.
You'll know they're done when the fruit is a bit translucent and dark and the juices are the consistency of a thick syrup.
For the Ice Cream Cake
Put the ice cream in a bowl and mash it around with your potato masher until it's the consistency of frosting. (that was not just Aunt Sandy talking. I really did that. I used my Smood).
Slice the angel food cake into three horizontal layers.
Build the cake by spreading 1/3 of the softened ice cream on each layer of angel food cake. Just stack it up: cake-ice cream-cake-ice cream-cake-ice cream.
Make sure that the cake is even and not leaning or anything. You may have to shove it around just a bit to make sure it's straight.
Place in the freezer at least a couple of hours to firm up.
To Serve
Let the cake sit on the counter for a few minutes and then slice with a serrated blade. Serve the cake with the pineapple rum sauce.