Coconut Cream Pie Ice Cream – a delicious recipe with sugar, cornstarch, salt, milk, coconut milk, heavy whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk, coconut milk, and cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
2
Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
3
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
4
Stir in toasted coconut. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.)
5
*Vanilla extract may be substituted.
495
kcal
Calories
28
g
Fat
53
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup sugar, 2 tablespoons cornstarch, 1/8 teaspoon salt, 1 cup milk, and more.
Yes, Coconut Cream Pie Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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