Caramel Coconut Cookie Ice Cream Pie
IceCream.com
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.
- CRUST
- 9 large chocolate graham cracker rectangles broken into rough pieces
- 1/4 cup shredded coconut
- 2 tablespoons granulated sugar
- 1/4 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
- 1/3 cup toasted coconut
- 1/2 cup caramel ice cream topping
PREHEAT oven to 325° F.
FOR CRUST:
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.
BAKE for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.
FOR FILLING:
SPREAD softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm.
FOR TOPPING:
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.