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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.
Course Dessert

Ingredients
  

  • 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

Instructions
 

  • 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.