Easy No-Churn Coconut Cream Pie Ice Cream

square image of no churn coconut ice cream with metal scoop scooping from loaf pan.

Easy No-Churn Coconut Cream Pie Ice Cream

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 25

Cook Time: 12

Total Time: 37

Servings: servings

Calories: 299cal

Author: Ashley Fehr

Easy No-Churn Coconut Cream Pie Ice Cream is made with whipped cream, sweetened condensed milk, coconut extract, toasted coconut, and baked pie crust pieces. It freezes into a creamy coconut dessert with crunchy crust in every scoop!

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US Customary - Metric

Ingredients

1 store bought rolled pie crust
1¼ cup whipping cream
½ teaspoon coconut extract
14 oz can sweetened condensed milk (300 ml)
Toasted coconut for garnish

Instructions

Preheat the oven to 425℉. Roll the pie crust out onto a lightly floured surface. Place on a parchment-lined baking sheet or pizza pan and bake for 12-15 minutes until light golden brown. Set aside to cool.
Whip cream with coconut extract until stiff peaks form. Carefully fold in sweetened condensed milk until totally combined (this can be done with an electric mixer on low speed). Crumble about ½ of the baked pie crust and stir into the ice cream mixture.
Pour into a 2qt 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.
To serve, I like to break larger pieces of the remaining half of the pie crust and stick into the ice cream bowls.

Notes

*You can always toast additional coconut and stir it into the ice cream for more coconut flavor!

Nutrition