Coconut Cream Pie Ice Cream

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

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 29%
  • Fat: 9.4g
  • Saturated fat: 6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.6g
  • Carbohydrate: 48.7g
  • Fiber: 0.3g
  • Cholesterol: 92mg
  • Iron: 0.6mg
  • Sodium: 78mg
  • Calcium: 50mg

Ingredients

  • 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

Preparation

  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.
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