Coconut Milk Ice Cream Pie

Ice Cream Pie IMG_2930

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 Appétit 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.

IMG_2943 IMG_2926


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


  1. Mix ground graham crackers, butter and coconut milk in bowl, the crumbs should stick together
  2. Press mixture firmly onto the bottom and sides of a 9-inch pie dish
  3. Refrigerate for about 30 minutes
  4. Add the ice cream to the crust and smooth the surface
  5. Freeze until firm, cover and keep frozen
  6. To serve, soften pie for a few minutes before serving
  7. Enjoy!



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  • Reply marla

    Love this! Linking back to this post in an upcoming FFC post 🙂

    28 October, 2012 at 5:09 pm
    • Reply Elsa

      Thanks Marla, looking forward to it. 🙂

      28 October, 2012 at 6:26 pm

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