Coconut Ice Cream Pie

Products Used
Coconut Ice Cream Pie



Ice Cream

  • 3 cups milk
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • Pinch salt
  • 3 cups whipping cream
  • 1 tablespoon vanilla extract
  • 2 teaspoons coconut extract or 1/3 cup coconut liquor (optional)
  • 1/4 cup chocolate chips or pieces
  • 1 teaspoon oil (any vegetable type)


  1. In a bowl combine brown sugar, melted butter, vanilla, and salt and combine well. Add coconut.
  2. Press 2/3 of mixture firmly onto sides and bottom of a deep dish 9-inch pie shell. If mixture seems too dry and does not want to hold together, add another tablespoon of butter. (Some coconut brands are drier than others.)
  3. Place in freezer until completely solid.
  4. Prepare ice cream by bringing milk, sugar, and salt to a full boil. Remove from heat and place in an ice bath until completely cold. Add whipping cream and vanilla extract. Add coconut extract or liquor if using.
  5. Make certain that mixture is very cold before churning. Churn to ice cream makers directions.
  6. Spread half of ice cream into crust and sprinkle with almost all remaining coconut mixture. (Keep a couple tablespoons for the surface.)
  7. Cover with remaining ice cream and coconut mixture.  
  8. Place in freezer for about 4 hours or overnight.
  9. In 10 second increments melt chocolate and oil in a microwave oven until melted. Drizzle melted chocolate onto surface of pie.
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