Caramel Coconut Cookie Ice Cream Pie
Bringing together chocolate, coconut and caramel flavors, this ice cream pie is guaranteed to be a fantastic finish to any meal.
Recipe 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 (1.5-quart) container 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
Cooking Directions:
- Preheat oven to 325°F (160°C).
- 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.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.