Zesty lime, macerated strawberries, and an extra thick graham cracker crust makes this coconut milk based ice cream pie a home run for any summer gathering. —Kate Wood
12 hours 25 minutes
one 9" pie
Sleeves of Graham Crackers
Brown Sugar, packed
Coconut Oil, Melted
Ice Cream Filling
Whole Fat Coconut Milk, Refrigerated and Divided
In This Recipe
Preheat oven to 350 degrees.
Place graham crackers in a food processor and process into crumbs. Pulse in salt and coconut oil until the crumbs are moistened and clumping together.
Pat crumbs into a 9" metal pie pan being sure to cover the sides of the pan in a thick layer of crumbs. Reserve any extra crumbs to use as pie topping.
Bake pie crust in the oven for 8-9 minutes or until crumbs are firm in the bottom of the pan. Allow to cool to room temperature.
To prepare ice cream, open the refrigerated cans of coconut milk and separate the watery portion of the coconut milk from the solid portion.
Combine the solid portion of coconut milk with the lime zest, lime juice, sugar, and vanilla. Add about 1/2 of the coconut water and stir until smooth and combined. Mixture will be about as thick as melted ice cream.
Pour this mixture into a prepared ice cream machine and churn according to the machine's directions. It took my machine about 15 minutes for the coconut ice cream to be done. It will look like soft serve frozen yogurt when done.
Spoon ice cream into prepared pie crust and freeze until solid.
Once pie is frozen and ready to eat, prepare the strawberry topping. Mix strawberries with sugar and lime juice and allow to sit at room temperature for 10 minutes. Serve on top of pie slices along with extra crust crumbs.