Caramel Coconut Cookie Ice Cream Pie
Author: 
Recipe type: Dessert
 
This ice cream pie recipe features a homemade crust and homemade whipped topping, sandwiching one of Dreyer's & Edy's new summer Slow Churned flavors: Caramel Coconut Cookie Ice Cream. And homemade pie crust is actually pretty easy. To make the crust, just blend together graham crackers, coconut flakes, coconut oil and butter.
Ingredients
  • CRUST
  • 9 large chocolate graham cracker rectangles, broken into rough pieces
  • ¼ cup shredded coconut
  • 2 tablespoons granulated sugar
  • ¼ cup coconut oil, melted
  • 2 tablespoons unsalted butter, melted
  • FILLING
  • 1 container (1.5 quarts) DREYER'S or EDY'S SLOW CHURNED Limited Edition Caramel Coconut Cookie Light Ice Cream, softened
  • TOPPING
  • 1 cup heavy cream, chilled
  • 2 tablespoons granulated sugar
  • ⅓ cup toasted coconut
  • ½ cup caramel ice cream topping
Instructions
  1. PREHEAT oven to 325° F.
  2. FOR CRUST:
  3. PLACE graham crackers, coconut and sugar in food processor or blender; cover. Process for 30 seconds or until mixture resembles fine crumbs. Place crumbs in medium bowl; stir in melted coconut oil and butter. Stir until crumbs are moistened. Press crumbs evenly onto bottom and up side of 9-inch glass pie plate.
  4. BAKE for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.
  5. FOR FILLING:
  6. SPREAD softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm.
  7. FOR TOPPING:
  8. PLACE cream and sugar in chilled medium mixing bowl. Beat just until stiff peaks form. Evenly spread whipped cream over ice cream. Sprinkle with toasted coconut; drizzle with caramel topping. Cut into slices; serve immediately.
Recipe by Food Charmer at http://foodcharmer.com/2018/06/caramel-coconut-cookie-ice-cream-pie-a-slew-of-summer-pie-recipes/