Strawberry-Coconut Ice Cream Pie
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 21 shortbread cookies, processed into fine crumbs (1 1/3 cups)
- 1⁄2 cup flaked coconut
- 4 tablespoons unsalted butter, softened
- 1 pint strawberry ice cream, slightly softened (or strawberry ice cream/strawberry sherbet blend)
- 1 pint coconut ice cream or 1 pint coconut gelato, slightly softened
- 1 cup heavy cream, very cold
- 1 tablespoon confectioners' sugar
- toasted coconut, for garnish (optional)
directions
- Preheat oven to 350°F.
- In food processor, whirl crumbs and coconut until well blended and coconut is very finely chopped.
- Add butter; pulse until evenly moistened.
- Pat into 9-inch pie plate.
- Bake 10 minutes, until firm and lightly golden.
- Let cool on wire rack.
- Drop alternate spoonfuls of both ice creams into crust.
- Swirl together with a tip of knife to marbelize.
- Freeze at least 6 hours or overnight until firm.
- Beat cream and sugar until peaks form.
- Serve pie in wedges topped with whipped cream and garnished with toasted coconut.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.