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Caramel Coconut Cookie Ice Cream Pie

Caramel Coconut Cookie Ice Cream PieBringing together chocolate, coconut and caramel flavors, this ice cream pie is guaranteed to be a fantastic finish to any meal.

Recipe Ingredients:

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

1 (1.5-quart) container DREYER'S or EDY'S SLOW CHURNED Limited Edition Caramel Coconut Cookie Light Ice Cream, softened

1 cup heavy cream, chilled
2 tablespoons granulated sugar
1/3 cup toasted coconut
1/2 cup caramel ice cream topping

Cooking Directions:

  1. Preheat oven to 325°F (160°C).
  2. 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.
  3. Bake for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.
  4. For Filling: Spread softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm.
  5. 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, used with permission.