Caramel Coconut Cookie Ice Cream Pie

Caramel Coconut Cookie Ice Cream Pie
Makes:
8
to 10 servings
Prep Time:
10
minutes
Total Time:
392
minutes
2
This decadent Caramel Coconut Cookie Ice Cream Pie is perfect for Spring entertaining. Bringing together chocolate, coconut and caramel flavors, this ice cream pie is guaranteed to be a fantastic finish to any meal.

Ingredients:

  • CRUST
  • 9 large chocolate graham cracker rectangles, broken into rough pieces
  • 1/4 cup shredded coconut
  • 2 tablespoons granulated sugar
  • 1/4 cup coconut oil, melted
  • 2 tablespoons unsalted butter, melted
  • FILLING
  • 1 container (1.5 quarts) DREYER'S or EDY'S SLOW CHURNED Limited Edition Caramel Coconut Cookie Light Ice Cream, softened
  • TOPPING
  • 1 cup heavy cream, chilled
  • 2 tablespoons granulated sugar
  • 1/3 cup toasted coconut
  • 1/2 cup caramel ice cream topping

Directions:

PREHEAT oven to 325° F.

FOR CRUST:
PLACE
graham crackers, coconut and sugar in food processor or blender; cover. Process for 30 seconds or until mixture resembles fine crumbs. Place crumbs in medium bowl; stir in melted coconut oil and butter. Stir until crumbs are moistened. Press crumbs evenly onto bottom and up side of 9-inch glass pie plate.

BAKE for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.

FOR FILLING:
SPREAD
softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm.

FOR TOPPING:
PLACE
cream and sugar in chilled medium mixing bowl. Beat just until stiff peaks form. Evenly spread whipped cream over ice cream. Sprinkle with toasted coconut; drizzle with caramel topping. Cut into slices; serve immediately.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 550
  • Calories from Fat: 270
  • Total Fat: 30g (46% of DV)
  • Saturated Fat: 21g (103% of DV)
  • Cholesterol: 55mg (19% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 68g (23% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 47g
  • Protein: 6g
  • Vitamin A: 10% of DV
  • Vitamin C: 10% of DV
  • Calcium: 20% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Caramel Coconut Cookie Ice Cream Pie

Ingredients

  • CRUST
  • 9 large chocolate graham cracker rectangles, broken into rough pieces
  • 1/4 cup shredded coconut
  • 2 tablespoons granulated sugar
  • 1/4 cup coconut oil, melted
  • 2 tablespoons unsalted butter, melted
  • FILLING
  • 1 container (1.5 quarts) DREYER'S or EDY'S SLOW CHURNED Limited Edition Caramel Coconut Cookie Light Ice Cream, softened
  • TOPPING
  • 1 cup heavy cream, chilled
  • 2 tablespoons granulated sugar
  • 1/3 cup toasted coconut
  • 1/2 cup caramel ice cream topping

 

Directions

PREHEAT oven to 325° F.

FOR CRUST:
PLACE
graham crackers, coconut and sugar in food processor or blender; cover. Process for 30 seconds or until mixture resembles fine crumbs. Place crumbs in medium bowl; stir in melted coconut oil and butter. Stir until crumbs are moistened. Press crumbs evenly onto bottom and up side of 9-inch glass pie plate.

BAKE for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.

FOR FILLING:
SPREAD
softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm.

FOR TOPPING:
PLACE
cream and sugar in chilled medium mixing bowl. Beat just until stiff peaks form. Evenly spread whipped cream over ice cream. Sprinkle with toasted coconut; drizzle with caramel topping. Cut into slices; serve immediately.

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