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Vanilla Pound Cake with Coconut and Hazelnut Drizzled Ice Cream
Simple, delicious dessert.
Course:
Dessert
Author:
Janice Croze
Ingredients
STACY’S® Bake Shop Vanilla Pound Cake Bakery Crisps
Vanilla Ice Cream
1/2
tbsp
Coconut Oil
1
tbsp
Hazelnut Spread
Shredded Coconut
Mint
garnish
Instructions
Melt coconut oil and hazelnut spread in microwave for 25-30 seconds
Stir until blended
Place small scoops of ice cream on Vanilla Pound Cake Flavored Bakery Crisps
Drizzle hazelnut spread topping, waiting for topping to cool and harden before adding additional layers of topping
Sprinkle with shredded coconut
Garnish with mint and serve immediately