Coconut Cream Pie Ice Cream

Crushed vanilla wafer cookies, stirred in after the ice cream freezes, add the flavor of a crumb crust.


8 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 288
Caloriesfromfat 29 %
Fat 9.4 g
Satfat 6 g
Monofat 2 g
Polyfat 0.4 g
Protein 4.6 g
Carbohydrate 48.7 g
Fiber 0.3 g
Cholesterol 92 mg
Iron 0.6 mg
Sodium 78 mg
Calcium 50 mg


1 3/4 cups 2% reduced-fat milk
1 1/4 cups light coconut milk
1 cup half-and-half
1 1/2 cups sugar
3 large egg yolks
6 tablespoons sweetened flaked coconut, toasted
10 vanilla wafers, crushed


Combine the first 3 ingredients in a medium, heavy saucepan, and bring to a boil. Remove milk mixture from heat.

Combine sugar and egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 2 minutes or until a thermometer registers 160°, stirring constantly. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in coconut and cookies. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Julianna Grimes Bottcher,

Cooking Light

July 2006
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