Ice cream is one of the best parts of summer, combined with fresh bananas, crushed pineapples and nestled on a coconut crumb base, this Hawaiian Ice Cream Cake is a dream. It'll quickly become a summer staple, an easy recipe that ends up on your dessert menu rotation.
Remove ice cream from the freezer to soften for 20-30 minutes.
Using a food processor, pulse the wafers into crumbs. Combine crumbs with coconut and melted butter and pat two cups into the bottom of a 9" springform pan.
layer the bananas over the coocnut crumb base, followed by half of the ice cream and spread with an offset spatula, then sprinkle with the remaining coconut crumb mixture and layer with crushed pineapple and finish by spreading remaining ice cream over the top of everything.
Freeze in a deep freezer overnight or at least six hours.
Before serving, garnish with whipped cream and pineapple slices and a bit of toasted coconut. Freeze leftovers.