Toasted Coconut Caramel Ice Cream Pie

Toasted Coconut Caramel Ice Cream Pie

Preparation Time20 mins Makes 12 servings

Savor the fusion of toasted coconut and rich caramel with Breyer’s Homemade Vanilla Ice Cream in our Toasted Coconut Caramel Ice Cream Pie recipe.

Nutritional Information

Calories

400 (12 serving)

Total Fat

24g (12 serving)

Saturated Fat

17g (12 serving)

Trans Fat

0.5g (12 serving)

Cholesterol

65mg (12 serving)

Sodium

210mg (12 serving)

Total Carbs

42g (12 serving)

Dietary Fiber

3g (12 serving)

Sugars

32g (12 serving)

Protein

4g (12 serving)

Ingredients List
  1. 3 3/4 cups toasted flaked coconut
  2. 1/4 cup margarine, melted
  3. 1/4 cup firmly packed light brown sugar
  4. 1 container (1.5 qt.) Breyers® Homemade Vanilla Ice Cream
  5. 1 cup heavy cream
  6. 1/2 cup caramel ice cream topping

Directions

Print

1. Spray 9-inch glass pie plate with nonstick cooking spray; set aside.

2. Combine 3 cups coconut, margarine and brown sugar in medium bowl. Press into prepared pie plate. Freeze 10 minutes.

3. Scoop 1/2 of the Homemade 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.