Ingredients

For the crust

• 2 ½ cups cookies
• ½ cup butter
• ½ teaspoon cardamom

Ice cream filling

• 1 small pineapple
• ½ teaspoon cinnamon
• 50g desiccated coconut
• 350gms (6-10 scoops) pinacolada Ice cream

Method

1. Line a detachable 8″ cake pan or bowl with parchment paper or cling film leaving some overhang on the sides for easy removal and set aside
2. Cut 3/4 of the pineapple into small pieces, using a pan or in an oven, grill the pineapple with the cinnamon. Then set aside to cool.
3. Lightly toast the coconut until a light golden colour.
4. In a bowl, crush the cookies into small pieces with a rolling pin or food processor and mix with the melted butter
5. Place the cookie, butter mixture at the bottom and press to form a thick base.
6. In another a bowl, put at least 6 scoops of pinacolada ice cream, add the pineapple and toasted coconut. Mix them together.
   Add this mixture on top of the cookie crust base. Flatten, just like you would a cake.
7. Place the cake in the freezer for at least 4 hours or overnight.
8. Before cutting and serving, place the cake at room temperature for 10 minutes.
9. Use the remaining pineapple and coconut to garnish the cake
10. Slice and serve