From Chef Cheryl -Ann Shortt-Charles on Cup of Joe Caribbean


2 cups chocolate cake pieces

5 tbsp buttercream frosting 

Creamery Novelties Pistachio Ice Cream

Creamery Novelties Coconut Ice Cream


  1. Line a spring form pan ring with baking paper. (Note: You can use a can pan just line with plastic wrap to enable for easy removal)
  2. Combine the cake pieces and frosting in a bowl, set aside.
  3. Remove ice cream from freezer to soften a little.
  4. Place the cake mixture in the lined pan, pressing to form the base for your ice cream.
  5. Scoop the Pistachio ice cream on top of the cake until half way up the pan, smoothen and rest in the freezer if the ice cream becomes too soft while working with it and allow to set.
  6. Remove Pistachio layer from freezer and top with the coconut ice cream, smoothen and place back in the freezer until completely frozen.
  7. Decorate as desired.

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