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!
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?
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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