Coconut Ice Cream Pie
This Coconut Ice Cream Pie dessert is topped with sprinkles and is perfect for patriotic holidays or when you want an easy treat to celebrate with.
Prep Time 20 minutes mins
1 day d
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
- 1 pint heavy whipping cream
- 14 oz sweetened condensed milk
- dark blue food gel
- 1 tbsp coconut flavoring
- 1 graham cracker pie crust
- sprinkles
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!