Macadamia Nut Icebox Cookie Cake
When the heat is on and you want to use the oven as little as possible, a cool, creamy dessert like this Macadamia Nut Icebox Cookie Cake is just what you need. Layered with a macadamia nut cookie crust, pineapple-infused vanilla ice cream, and soft whipped cream, this frozen treat delivers the perfect balance of crunch, creaminess, and tropical flavor. The toasted coconut on top adds an extra touch of island flair, making it an eye-catching centerpiece for summer parties, cookouts, or anytime you crave a no-bake dessert that still feels indulgent.
Servings: This Macadamia Nut Icebox Cookie Cake recipe makes approximately 16 servings.
Ingredients
Crust:
- 20 cubes of Wooden Spoon® Macadamia Nut Cookie Dough
- 3 tbsp. sugar
- 5 tbsp. butter, melted
Ice Cream Layer:
- 2 1/2 c. high-quality vanilla ice cream or frozen yogurt, softened
- 1 c. crushed pineapple, drained
- 2/3 c. loosely crushed macadamia nuts
Whipped Cream Layer:
- 1 1/2 c. heavy cream
- 2-3 tbsp. sugar (to taste)
- Optional: A splash or two of rum
Topping:
- 1 c. toasted shredded coconut
Featured Flavor
Make It Happen
Step 1
Preheat the oven to 325°F. Place cookie dough cubes 2” apart on a greased baking sheet. Bake for 14-16 minutes, or until golden brown. Remove from oven and transfer to a wire rack to cool completely.
Step 2
In a food processor, pulse the baked cookies with sugar and melted butter until it resembles a fine sand. Press this mixture into the bottom of a greased 6-inch springform pan. Place the pan in the freezer while you prepare the next layer.
Step 3
In a large bowl, stir together the softened vanilla ice cream, crushed pineapple, and crushed macadamia nuts. Spread this mixture over the crust. Freeze until firm.
Step 4
If you’re a crust lover, press a second, thin layer of crust over the frozen ice cream layer. Then, return the pan to the freezer.
Step 5
Whip heavy cream with sugar and rum until soft, billowy peaks form. Spread a layer over the crust and freeze the entire cake overnight until fully set.
Step 6
Release the pan from around the cake. Frost the outside with the remaining whipped cream from yesterday and press toasted coconut around the sides and top. Freeze again until the outer layer is firm and sliceable.
Storage Information
Loosely cover your Macadamia Nut Icebox Cookie Cake in plastic wrap and store in the freezer. If kept cold enough, the cake can be stored in the freezer for up to one month. Before serving, let the cake sit for 30 minutes to thaw out slightly.
