I’m one of those people who can’t just have plain ice cream, I like ice cream with a bit of crunch.
I’m always topping my ice cream with nuts, sprinkles, smarties, chocolate chips, cookie crumbs etc.
Ice cream pie seemed like a natural progression, the June issue of Bon AppÃ©tit had a recipe for an ice cream pie with blueberry sauce, whipped cream and crystalized ginger.
I wanted to make a much simpler pie, with just a crust and ice cream.
I chose to make coconut milk ice cream pie, Coconut Bliss makes some of the best coconut milk ice cream I’ve had – I used their Lunaberry Swirl, the taste is creamy, smooth, and refreshing, it tastes a little like the ‘meat’ of a young coconut too, and like berries.
The crust is made with crushed graham crackers and butter, and it takes less than 5 minutes to make.
It’s a fun, easy and different way to have your ice cream with a bit of crunch.
Coconut Milk Ice Cream Pie
- 1 1/3 cup ground graham crackers
- 2 tablespoons butter (I used Earth Balance Soy-Free Butter)
- 1 tablespoon coconut full-fat milk
- 1 1/2 – 2 cups coconut milk ice cream (or your favourite ice cream), softened
- Mix ground graham crackers, butter and coconut milk in bowl, the crumbs should stick together
- Press mixture firmly onto the bottom and sides of a 9-inch pie dish
- Refrigerate for about 30 minutes
- Add the ice cream to the crust and smooth the surface
- Freeze until firm, cover and keep frozen
- To serve, soften pie for a few minutes before serving