Home Recipes Toasted Coconut Ice Cream Pie

Toasted Coconut Ice Cream Pie

Name: Toasted Coconut Ice Cream Pie
Prep time: 00:20
Total time: 3:10
Yield: 12
Ingredients: 4 cups Toasted flaked coconut; 50 ml Imperial® margarine; 3.5 tbsp Light Brown Sugar; 1 container Breyers® Creamery Style™ Natural Vanilla Ice Cream; 1 cup Whipping Cream; 0.5 cup Caramel ice cream topping

3-hour 10-Minute recipe Serves 12

Are you crazy for coconut? Then you'll have to try this pie recipe, with vanilla ice cream, coconut, and caramel cream. (And you don't have to turn on the oven at all—just make sure you have room in the freezer to let this coconut ice cream pie set before serving.)

3-hour 10-Minute recipe Serves 12

Ingredients

4 cups

Sweetened shredded coconut, toasted, divided

1/4 cup

Margarine, melted

1/4 cup

Light brown sugar

1 1.5-L tub

Vanilla ice cream, divided

1 cup

35% cream

1/2 cup

Caramel sundae topping

Directions

Prep: 20-minute

1
Spray a 9-in glass pie plate with non-stick cooking spray.
2
Stir 3 cups coconut, margarine and brown sugar in a medium bowl until combined. Press into prepared pie plate. Freeze 10 minutes.
3
Scoop half of ice cream into crust, smoothing to form an even layer. Sprinkle with remaining 1 cup coconut. Scoop in remaining ice cream, smoothing top. Freeze 2 hours or overnight.
4
Beat cream with caramel topping in a large bowl, using an electric mixer on medium, until stiff peaks form. Spread on ice cream or, if desired, spoon into pastry bag with star tip attachment and pipe onto pie. Freeze 1 hour or until ready to serve.
5
To serve, drizzle with more caramel topping, if desired. Serve immediately.

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Toasted Coconut Ice Cream Pie

Ingredients

Directions

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