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Coconut Cream Pie Ice Cream

Yield 8 servings (serving size: 3/4 cup)
Crushed vanilla wafer cookies, stirred in after the ice cream freezes, add the flavor of a crumb crust.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.