Flavors of chocolate, almond and coconut all in one delectable ice cream cake! The classic candy bar made over into a healthier dessert.
Keep frozen (or it will lose its shape!)
I like to transfer this cake to the fridge as I cook dinner and then when we're ready for dessert an hour or so later, I slice and set on the counter about 5 minutes and it's perfect.
You can also thaw on the counter top for about 20-30 minutes or to your desired consistency.
I used a 7" springform pan
. Larger (standard size) pans will result in flatter/shorter layers. You can double the recipe to fill a large pan.