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If you love coconut cream pie, you've got to try this! This recipe is for a small, countertop freezer but it doubles easily if you're using a larger 1/2 gallon freezer. I recommend using fat-free cream cheese since the thickeners will make the ice cream less runny. You can substitute half and half for all or part of the milk to make this even more yummy! Cooking time = 10 minutes toasting coconut and 45 minutes freezing.
Units: US | Metric
Serving Size: 1 (101 g)
Servings Per Recipe: 8