Easy No-Churn Coconut Cream Pie Ice Cream
This Easy No Churn Coconut Cream Pie Ice Cream is loaded with toasted coconut flavour and has a full crushed pie crust inside!
Servings 10 servings
- 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
- 1 1/4 cup whipping cream
- 14 oz can sweetened condensed milk
- 1/2 tsp coconut extract
- Toasted coconut for garnish
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.
Calories: 362kcal | 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