Coconut Cream Pie Ice Cream, Low Carb, Gluten Free, THM

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 Low carb and THM Coconut Cream Pie Ice is packed with toasted coconut, pie crust pieces and flavor!

Let’s go Nutty!

Coconut is one of my favorites summertime smells, I always change my shampoos and body sprays out for each season and I have always made sure I great the coconut smells. Not only do I love the smell of coconut but it is also one of my favorite flavors for drinks, candies, and even baked goods!

There is nothing like those fruity tropical drinks in the warm months. For me that me, ns coconut and lime flavors in my Good Girl Moonshine, a THM drinks that I love and drink daily. But of course, as tasty as those drinks are they are slightly outdone by Coconut Cream Pies. I mean really, is there anything that can beat pie?

Nope, pretty sure there isn’t!

Coconut Cream Pie Ice Cream is low carb, will with toasted coconut and pieces pie crust. Gluten free and THM.

But along with summer smells and flavors comes the humidity and heat here in the south and let me tell you, some days it is so sticky hot that there is no way you will catch me baking or getting near the oven! Thank goodness for leftovers and grilling out, or my family might not get dinner on those steamy nights. Air conditioning or not, I hate heating up the house.

So for times when I am too hot to bake, I created this super fabulous Coconut Cream Pie Ice Cream. Yes, ice cream that tastes heavenly and is so close to my favorite coconut pie that I may never have to bake in the summer again, lol. Okay, maybe that is a little dramatic, but this is good stuff my friends, really good stuff.

Making the Ice Cream

For the ice cream base, I wanted to make sure we let the coconut flavor shine and what better way to do that than using half coconut and heavy cream. Yes, this is a super creamy and decadent ice cream, so a 1/2 cup serving is a great treat for some of those coming hot days.

The unsweetened coconut milk combined with the toasted coconut flakes make for the perfect combo in my opinion. Not overpowering but definitely coconut! So if you are not a fan of this flavor, then this ice cream is not for you.

Once I had the coconut cream base like I wanted it I had to come up with a way to bring in the pie crust. What’s a pie without the crust? So, I knew I had to find a way to get it into the ice cream.  I used the same crunchy crumbles that I used recently in my Lemon Mousse Crumbles and it worked about amazingly well!  I love it when I find little things that can be used in multiple ways, don’t you?

Chopped full of toasted coconut and pieces of pie crust, this ice cream is sure to please. Low carb, THM, and gluten free!

Easy as Pie!

Once I had my coconut cream base and the pie crust ideas all lined up I knew the rest would be just basic steps. The only part of this ice cream that is tricky would be tempering your egg yolks. But if you follow the directions I have in the recipe card below and just do it slowly, this step will be “easy as pie”. Ha, three cheers for cheesy cliches!

When making your ice cream, just follow the directions for your ice cream machine. I have added a link below to the one I use so you can check that one out. Making your own ice cream at home is such a better option. You know exactly what ingredients you are consuming, and we all know that homemade food is far better tasting!

This ice cream is so delicious you guys and I hope you all enjoy it as much as we do! Check out my favorite ice cream maker and glycerine that I use. You can click the links below to shop my Amazon affiliate store.

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1/2 to 2/3 cup

Coconut Cream Pie Ice Cream, Low Carb, Gluten Free, THM
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Recipe Image


    For the Ice Cream
  • 1 can of unsweetened coconut milk
  • 1 1/2 cups of heavy cream or half and half
  • 3/4 cup THM Gentle Sweet (or 1/2 cup Pyure)
  • 1/4 tsp of coconut extract (optional)
  • 3 large egg yolks
  • 1 tsp vanilla
  • 1 tsp glycerin (optional)
  • pinch of salt
  • 1/3 cup unsweetened coconut
  • 1/2 cup almond flour (or THM Baking Blend)
  • 2 1/2 Tbsp THM Gentle Sweet (or 1 1/2 Tbsp of Pyure)
  • 3-4 Tbsp of melted butter
  • Note: You can use heavy cream or half and half here with the coconut milk. The cream makes the creamiest texture but is higher in fat. The half and half works well and is less fat but a couple more carbs and slightly icier in texture. Both are delicious!


  1. To begin your ice cream, the coconut milk, heavy cream or half and half, and sweetener to a sauce pan and place on medium heat.
  2. As your cream begins to warm, add the coconut extract, egg yolks, vanilla, glycerin, and salt to a large bowl and whisk until all combined. The glycerin is optional but I highly recommend it for texture and to prevent it from sticking to the sides of the ice cream maker.
  3. Set aside and continue with the milk mixture.
  4. Bring the milk mixture up to 170 degrees. It is important to do this slowly so the milk does not scorch.
  5. Note: Heating the milk to this temperature will properly cook the yolks and make them safe to consume.
  6. Once your milk mixture has reached the proper temperature you will remove it from the heat and start adding it to the yolk mixture.
  7. To add the mixture to the yolk, slowly add in 1/2 cup at the time while whisking continuously. This will bring the eggs to temp without scrambling them.Continue to add the mixture this way until all is combined with the yolks.Let the ice cream mixture cool completely and chill completely before adding it to your ice cream maker.
  8. While your ice cream is chilling toast your coconut flakes in a 350 degree oven. This will only take a few minutes so stay close and watch it closely. When it is toasted set it aside to cool and begin on your "pie crust" crumbles.
  9. Add the almond flour, sweetener in a small bowl and slowly drizzle in the melted butter. I start with 3 Tbsp. You want the mixture to look like large crumbs, not to wet but all coated in butter and holding together. You may need to add the fourth tablespoon of butter in some cases.
  10. Spread out your crumbs on a small baking sheet and bake at 350 until golden brown. Once done, chill them in the fridge until adding them to the ice cream.
  11. To make your ice cream after it is chilled add it to your ice cream maker. Follow the directions on your maker to churn your ice cream. At the end when your ice cream is almost complete add in the toasted coconut and let it mix in.
  12. I transfer my ice cream to a storage container to finish freezing. So I layer in the ice cream and the pie crust crumbles into my freezer container then place it in the freezer to finish freezing up. Freeze to your desired texture or serve soft if that is is your preference.


My calculations for nutrition are based on my ingreidents using online tools. There are two sets on nutrition for this recipe. One set using heavy cream and one set using the half and half.

Heavy Cream Version: Calories: 418, Fat: 32 g, Total Carbs: 4 g, Fiber: 1 g, Net Carbs: 3 grams, Protein: 5 grams, Sodium: 79 g

Half and Half Version: Calories: 297, Fat: 28 g, Total Carbs: 6 g, Fiber: 1 g, Net Carbs: 5 grams, Protein: 6 grams, Sodium: 79 g



  1. Lindsay Z says:
    This is such a great recipe! The crumbs make it so special. I used 1/2 cup of Brianna's sweetener mix and it is sweet enough for me. I also added a shake of salt to the crumbs. Thank you for posting!
    • Keri Bucci says:
      So glad you enjoyed it, Lindsay! For some reason, I am just seeing this comment, so sorry it took me this long to respond. I am excited to know that Brianna's sweetener worked, I will have to try that too!

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