For the crust:
12 empty ice cream sugar cones (about 5 to 6 ounces), coarsely broken
4 tablespoons sugar, divided
6 tablespoons butter, (3/4 stick) melted
1 pint vanilla ice cream, slightly softened
1 cup any type of nut brittle
1 pint mango sorbet, slightly softened
1 cup whipped topping or heavy cream
1/2 teaspoon vanilla extract
½ cup shredded sweetened coconut, toasted*
Spray a 9-inch-diameter glass pie dish with nonstick spray. You can also make this pie in a disposable pan.
Grind cones with 3 tablespoons sugar by pulsing it in a food processor until fine crumbs form. Add butter and blend until crumbs stick together. Press crumb mixture in to the bottom and sides of prepared pan. Freeze until firm, at least 30 minutes.
Scoop vanilla ice cream into large bowl. Add the brittle and stir to incorporate. Scoop the mango sorbet into the same bowl as the ice cream. Using spatula, fold and stir ice cream and sorbet briefly to swirl (do not over-mix). Spoon the mixture into the prepared pie crust. Freeze pie at least 2 hours or until the filling is completely hardened.
Beat topping or heavy cream, vanilla, and remaining 1 tablespoon sugar in medium bowl until peaks form. Spread over ice cream pie. Sprinkle with toasted coconut.
*To toast coconut, spread it in a large baking sheet and place it a preheated 350 degree oven. Bake it approximately 10 minutes or until it turns golden.
No-bake cheesecakes are also included in the category of “icebox” cakes. They contain no eggs and do not require baking. The cream cheese is given structure by the addition of unflavored gelatin. This kosher gelatin is made from fish bones and is used as a gelling and thickening agent in many recipes. Adding gelatin to cream cheese will result in cheesecake that has a similar texture to baked cheesecake.