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Coconut-Lemon Ice Cream Cake
Ingredients
  • 1 package (11.2 ounces) shortbread cookies
  • ½ cup sweetened shredded coconut, toasted
  • ¼ cup macadamia nuts, coarsely chopped and toasted
  • 1 teaspoon grated lemon zest
  • 1 can (15 ounces) cream of coconut
  • ½ cup lemon juice
  • 1-½ quarts vanilla ice cream, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • Optional: Fresh blueberries, raspberries and strawberries
Steps
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