written by Ashley Fehr
5 from 1 vote
Prep Time 25 minutes mins
Total Time 37 minutes mins
Servings 10 servings
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Last updated on June 8, 2020
A simple, 8-ingredient ice cream (only 5 if you use store-bought pie crust!) that tastes just like coconut cream pie! An easy, no-bake, no-stove, no-churn, but totally delicious summer treat!
I’m just going to say it: I don’t really like pie.
I mean, if my only dessert option is pie, and there are no cookies, or cakes, or cheesecakes, or brownies, or cupcakes, or puddings, or crisps, or cobblers, or sweet rolls, or doughnuts….. I’m probably going to take the pie.
It’s not that I completely dislike pie, it’s just that it’s kind of on the bottom of the list of fudgy, creamy, rich desserts that I love. If it’s a cream pie, or an Oreo-crusted pie, or a graham cracker crusted pie, it’s definitely higher on the list.
But I’m currently obsessed with all kinds of homemade ice cream, and when I found out we were going to throw a virtual baby shower for Zainab of Blahnik Baker and she loves coconut, I immediately wanted to make a coconut cream pie ice cream!
I was kind of going back and forth about putting pie crust in the ice cream. I wasn’t sure if it would get soggy and weird, or how it would taste, but my friend Danielle from Live Well Bake Often convinced me it was a good idea, and so I went for it.
The only problem was, I’d only made one miserable pie crust in my life. For obvious reasons, I just don’t make a lot of pie.
I went searching for an easy recipe I figured I could manage and I came across this one on Martha Stewart. I thought it was kind of strange that it didn’t have any baking instructions, but thankfully it’s pretty easy to see when a plain pie crust is ready! It turned out so well! And now this will be my crust recipe for all of my pie-making endeavors in the future.
I wasn’t sure how much I’d like the texture of the toasted coconut in the actual ice cream, so I sprinkled some on top just to get a taste – feel free to stir some extra in if you want!
I’m going to say though, that this Coconut Cream Pie Ice Cream has almost made me a pie lover. I think it might be because the creamy filling to pie crust ratio is so much higher than a normal pie – you get just enough pie crust taste and texture to remind you that it’s supposed to taste like pie! And if you’re a pie crust lover, you can always up a bunch more pie crust to the ice cream before freezing.
Anyway, on to the baby shower! Be sure to stop by Zainab’s blog The Blahnik Baker and check out her amazing treats and say congrats while you’re at it! I can’t wait to see pictures of the little sweetheart!
Pin this recipe to save for later
Pin this recipe to your favorite boardwritten by Ashley Fehr
5 from 1 vote
This Easy No Churn Coconut Cream Pie Ice Cream is loaded with toasted coconut flavour and has a full crushed pie crust inside!
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ReviewPrep Time 25 minutes mins
Cook Time 12 minutes mins
Total Time 37 minutes mins
Cuisine American
Course Dessert
Servings 10 servings
Calories 362cal
Ingredients
Pie crust:
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup unsalted butter cold, cubed
- 4 tbsp ice water
Ice cream:
- 1 1/4 cup whipping cream
- 14 oz can sweetened condensed milk
- 1/2 tsp coconut extract
- Toasted coconut for garnish
Instructions
For the pie crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 4 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
Preheat oven to 350 degrees F. Roll out dough to roughly fit a rimmed baking sheet and bake for 12-15 minutes until golden brown. Set aside to cool.
Ice cream: Whip cream until stiff peaks form. Slowly fold in sweetened condensed milk and coconut extract until totally combined (being careful not to deflate the whipped cream). Crumble about ⅓-½ of the baked pie crust and stir into the ice cream mixture.
Pour into a ⅕-2qt container or loaf pan and sprinkle with additional crumbled pie crust and toasted coconut. Freeze for 5-6 hours or until firm, then cover with plastic wrap and keep frozen until serving with remaining pie crust.
Nutrition Information
Calories: 362cal | Carbohydrates: 36g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 169mg | Potassium: 39mg | Sugar: 23g | Vitamin A: 820IU | Vitamin C: 0.2mg | Calcium: 124mg | Iron: 0.7mg
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