Let’s go Nutty!
Coconut is one of my favorites summertime smells, I always change my shampoos and body sprays out for each season and I have always made sure I great the coconut smells.
Not only do I love the smell of coconut but it is also one of my favorite flavors for drinks, candies, and even baked goods!
There is nothing like those fruity tropical drinks in the warm months. For me that me, ns coconut and lime flavors in my Good Girl Moonshine, a THM drinks that I love and drink daily.
But of course, as tasty as those drinks are they are slightly outdone by Coconut Cream Pies. I mean really, is there anything that can beat pie?
Nope, pretty sure there isn’t!
But along with summer smells and flavors comes the humidity and heat here in the south and let me tell you, some days it is so sticky hot that there is no way you will catch me baking or getting near the oven!
Thank goodness for leftovers and grilling out, or my family might not get dinner on those steamy nights. Air conditioning or not, I hate heating up the house.
So for times when I am too hot to bake, I created this super fabulous Coconut Cream Pie Ice Cream. Yes, ice cream that tastes heavenly and is so close to my favorite coconut pie that I may never have to bake in the summer again, lol.
Okay, maybe that is a little dramatic, but this is good stuff my friends, really good stuff.
Steps for Making This Coconut Cream Pie Ice Cream
For the ice cream base, I wanted to make sure we let the coconut flavor shine and what better way to do that than using half coconut and heavy cream.
Yes, this is a super creamy and decadent ice cream, so a 1/2 cup serving is a great treat for some of those coming hot days.
The unsweetened coconut milk combined with the toasted coconut flakes make for the perfect combo in my opinion. Not overpowering but definitely coconut!
So if you are not a fan of this flavor, then this ice cream is not for you.
Once I had the coconut cream base like I wanted it I had to come up with a way to bring in the pie crust. What’s a pie without the crust? So, I knew I had to find a way to get it into the ice cream.
I used the same crunchy crumbles that I used recently in my Lemon Mousse Crumbles and it worked about amazingly well! I love it when I find little things that can be used in multiple ways, don’t you?
Easy as Pie!
Once I had my coconut cream base and the pie crust ideas all lined up I knew the rest would be just basic steps. The only part of this ice cream that is tricky would be tempering your egg yolks.
But if you follow the directions I have in the recipe card below and just do it slowly, this step will be “easy as pie”. Ha, three cheers for cheesy clichés!
When making your ice cream, just follow the directions for your ice cream machine. I have added a link below to the one I use so you can check that one out. Making your own ice cream at home is such a better option.
You know exactly what ingredients you are consuming, and we all know that homemade food is far better tasting!
This ice cream is so delicious you guys and I hope you all enjoy it as much as we do! Check out my favorite ice cream maker and glycerin that I use.
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A sugar free creamy coconut ice cream with toasted coconut flakes and buttery pieces of crust for all the yummy flavors of a coconut cream pie!
- 1 can of Unsweetened Coconut Milk
- 1 1/2 cups of Heavy Whipping Cream, or Almond Milk for dairy free.
- 2 Large Egg Yolks
- 1/3 Cup of THM Super Sweet (or 1/2 cup Pyure Sweetener)
- 1 teaspoon of Vanilla Extract
- 1/4 teaspoon of Coconut Extract
Toasted Coconut and Crust Pieces
- 1/2 cup of Almond Flour
- 4 Tablespoons of Melted Butter
- 2 Tablespoons of THM Super Sweet (or Pyure Sweetener)
- 1/3 cup of Unsweetened Coconut Flakes, for toasting
- To begin your ice cream, the coconut milk, heavy cream or half and half, and sweetener to a sauce pan and place on medium heat.
- As your cream begins to warm, add the coconut extract, egg yolks, vanilla, glycerin, and salt to a large bowl and whisk until all combined. The glycerin is optional but I highly recommend it for texture and to prevent it from sticking to the sides of the ice cream maker.
- Set aside and continue with the milk mixture.
Bring the milk mixture up to 170 degrees. It is important to do this slowly so the milk does not scorch.
- Once your milk mixture has reached the proper temperature you will remove it from the heat and start adding it to the yolk mixture.
To add the mixture to the yolk, slowly add in 1/2 cup at the time while whisking continuously.
- Let the ice cream mixture cool completely and chill completely before adding it to your ice cream maker.
While your ice cream is chilling toast your coconut flakes in a 350 degree oven and set the coconut aside.
- Begin on your "pie crust" crumbles by adding the almond flour, and sweetener into a small bowl and slowly drizzling in the melted butter. I start with 3 Tbsp. You want the mixture to look like large crumbs, not to wet but all coated in butter and holding together. Add a little more butter if too dry.
- Spread out your crumbs on a small baking sheet and bake at 350 until golden brown. Once done, chill them in the fridge until adding them to the ice cream.
- To make your ice cream after it is chilled add it to your ice cream maker. Follow the directions on your maker to churn your ice cream. At the end when your ice cream is almost complete add in the toasted coconut and let it mix in.
- Transfer the ice cream to a storage container and layer in the ice cream and the pie crust crumbles and toasted coconut into my freezer container then place it in the freezer to finish freezing up.
- Freeze to your desired texture or serve soft if that is is your preference.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!