Toasted Coconut Caramel Ice Cream Pie – a delicious recipe with coconut, I, brown sugar, Breyers, whipping heavy cream, caramel ice cream topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spray 9-inch glass pie plate with nonstick cooking spray; set aside.
2
Combine 3 cups coconut, Spread and brown sugar in medium bowl. Press into prepared pie plate. Freeze 10 minutes.
3
Scoop 1/2 of the Breyers(R) Natural Vanilla Ice Cream into crust, smoothing to form even layer; sprinkle with 1/2 cup coconut. Scoop in remaining Ice Cream, smoothing to form even layer. Freeze 2 hours or overnight.
4
Beat heavy cream with caramel ice cream topping in large bowl with electric mixer until stiff peaks form. Spread on Ice Cream or, if desired, spoon into pastry bag with star tip attachment and pipe onto pie. Sprinkle with remaining coconut. Freeze 1 hour or until ready to serve. Drizzle, if desired, with additional caramel topping.
570
kcal
Calories
44
g
Fat
21
g
Carbs
2
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 6 ingredients. The key ingredients include: 3 3/4 cups flaked coconut toasted, (about 10 oz ), divided, 1/4 cup I Can't Believe It's Not Butter!(R) Spread, 1/4 cup firmly packed light brown sugar, 1 1/2 quarts Breyers(R) Natural Vanilla Ice Cream, and more.
Yes, Toasted Coconut Caramel Ice Cream Pie 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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