Coconut Ice Cream Pie Dessert for Patriotic Holidays
This Coconut Ice Cream Pie dessert is perfect for patriotic holidays or when you want an easy treat for summer.
As you know, we are all about easy desserts that are also budget friendly. I also had some heavy whipping cream that I needed to use up and an easy dessert for our Memorial Day BBQ was needed.
To go with the patriotic holiday theme, we used red and blue sprinkles on the pie. You can easily change it up though and use different sprinkles for different occasions.
More Patriotic Treats:
Coconut Ice Cream Pie Recipe
Made with a creamy coconut flavored filling, this ice cream pie can be made the night before and enjoyed on a warm summer day.
Prep Time: 20 Minutes
Inactive Time: 24 Hours
Ingredient Needed to Make The Coconut Flavored Ice Cream Dessert:
- 1 pint of heavy whipping cream
- 14 oz can of sweetened condensed milk
- 1 drop dark blue food gel
- 1 tbsp coconut flavoring
- 1 graham cracker pie crust
- Colorful sprinkles to use for the topping
How to Make This Coconut Ice Cream Pie Dessert:
Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer.
Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it’s ready.
Fold in the can of sweetened condensed milk. Fold in coconut flavoring. Separate about 1 cup of the mixture and dye it blue with the colored food gel. Then, pour the white mixture into the pie crust.
Use a spoon, butter knife, or spatula to create swirls in the blue mixture. This will give it that fun blue and white look.
Top with the red and blue (or whatever colors you are using) sprinkles. Cover the pie with the lid and press down the metal edging. Place the pie in the freezer and freeze overnight.
Once the coconut ice cream pie has been frozen overnight use a warm knife to cut it into slices and serve on patriotic plates.
Coconut Ice Cream Pie
Ingredients
- 1 pint heavy whipping cream
- 14 oz sweetened condensed milk
- dark blue food gel
- 1 tbsp coconut flavoring
- 1 graham cracker pie crust
- sprinkles
Instructions
- Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer.
- Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it’s ready.
- Fold in the can of sweetened condensed milk. Fold in coconut flavoring. Separate about 1 cup of the mixture and dye it blue with the colored food gel. Then, pour the white mixture into the pie crust.
- Use a spoon, butter knife, or spatula to create swirls in the blue mixture. This will give it that fun blue and white look.
- Top with the red and blue (or whatever colors you are using) sprinkles. Cover the pie with the lid and press down the metal edging. Place the pie in the freezer and freeze overnight.
- Once the coconut ice cream pie has been frozen overnight use a warm knife to cut it into slices. Serve and enjoy!
