Coconut Cream Pie Ice Cream
- MAKES
- 1 1/2 quarts
Remember that classic Coconut Cream Pie piled high and bursting with coconut that we used to get at our favorite diner? Well, here are those tasty memories served up ice cream style. Just wait till you try it! Wanna mix in some broken graham crackers to resemble the crust? Go for it!
What You'll Need
- 1/2 cup sweetened flaked coconut
- 2 cups (1 pint) heavy cream
- 1 can (15 ounces) cream of coconut
What to Do
- Preheat the oven to 350 degrees F.
- Place the coconut on a large rimmed baking sheet and bake for 4 to 5 minutes, or until golden; allow to cool.
- In a large bowl, with an electric beater on medium speed, beat the heavy cream until stiff peaks form. Slowly beat in the cream of coconut until well combined. Add the toasted coconut and mix well.
- Cover and freeze for at least 8 hours, or until firm.
Notes
Scoop into bowls and top with chocolate-flavored hard-shell topping for a homemade version of a frozen Mounds candy bar.
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