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Easy No-Churn Coconut Cream Pie Ice Cream

Prep Time 25 mins
Total Time 37 mins
Servings 10 servings

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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!

coconut cream pie ice cream in loaf pan with ice cream scoop scooping

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!

ice cream scooping scooping from loaf pan of 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.

two scoops of coconut cream pie ice cream in glass bowl with pieces of pie crust stuck in the side

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.

close up of scoops of coconut cream pie ice cream in bowl with chunks of pie crust

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!

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Easy No-Churn Coconut Cream Pie Ice Cream

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!
Prep Time 25 mins
Cook Time 12 mins
Total Time 37 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 ⅓-1/2 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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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Karen says

    Love the no churn recipe. I made it pretty much as the recipe instructed, but put a small capful of vodka in so it didn’t over freeze and it came out perfect and without any alcoholic taste. I made my own crust and didn’t put as much in instructed, but that is personal preference. Love getting new recipes… Thanks!

  2. Robyn says

    Oh my goodness…so easy to make…do believe this may have made my husband fall in love with me again! My advice RUN DONT WALK TO MAKE THIS!!

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  4. Danielle says

    Yeah for pie and ice cream together! I love this coconut cream pie version! Also, I still need to rephotograph the ice cream I made, but yours looks so much better than mine lol. Love this, Ashley!

  5. Alyssa @ My Sequined Life says

    I haven’t stopped thinking about pie crust in ice cream since Danielle mentioned it haha I love pie, but I definitely have a pie hierarchy. I’ll go for apple first if it’s available, then strawberry rhubarb, then cherry…but I actually don’t like pumpkin or pecan pie. Too sweet I think? This coconut cream pie ice cream looks fabulous!

  6. Kristine @ Kristine's Kitchen says

    How fun that all of the recipes for this baby shower are coconut-themed! This ice cream looks incredible! I’m loving your photos, and now I’ve just got to try ice cream with pie crust in it! I’m actually a big pie fan, and combined with ice cream I think it makes the perfect dessert!

  7. Cyndi - My Kitchen Craze says

    You are on an ice cream roll!! I think this one might me by favorite. Who am I kidding I love them all. This sounds delicious. I love coconut and love that you used pie crust. Yum. Pinned! PS happy baby shower Zainab!!

  8. Allie | BakingAMoment says

    This is such a fun idea Ashley! I think I would like this better than pie too. Love that you added real pie crust! So perfect for our friend Zainab! Thanks for helping to make today so special for her <3

  9. Liz @ Floating Kitchen says

    Oh I’m not that big on pie either. I always feel like when I say that I’m going to get hate mail or something. Glad to find someone else who agrees! But I do LOVE ice cream and the pie crust in their is a pretty brilliant idea. I’m happy we can celebrate Zainab together!

  10. Dorothy Dunton says

    Hi Ashley! Coconut ice cream is one of my favorites!! I’m a big pie person, in fact I’m making an apple pie this afternoon to which I add caramel pecan apple butter! My girlfriend in Arkansas gets it at the farm market she works at and sends it to me by the case! This is definitely on my list! Thanks! 🙂

  11. Zainab says

    You know i love pie and coconut so this ice cream is perfect!!! And no churn?? Insanely appropriate for those late night cravings as well. xoxo

Trackbacks

  1. […] lover, unless it’s filled with chocolate or peanut butter or it’s on an Oreo crust or it’s in ice cream form. Or unless it’s only dessert option, because when it comes to pie or no dessert you better […]

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