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!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 10 servings
Calories 362kcal
Author Ashley Fehr


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


  • 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