Coconut Chocolate Chip Ice Cream Pie
Creamy coconut chocolate chip ice cream in a chocolate coconut crust.
- 2 oz unsweetened chocolate
- 2 Tbsp butter
- 1 cup confectioners' sugar
- 3 Tbsp hot water
- 1 1/2 cups flaked coconut
For Ice Cream:
- 1 can coconut milk I used Thai coconut milk, full fat
- 1 cup whole or 2% milk
- 3/4 cup sugar
- 3/4 cup half and half
- 2 tsp vanilla
- 1 cup chocolate chips
For the ice cream:
In a medium bowl, whisk together milk, coconut milk, sugar and salt until sugar is dissolved. Stir in half and half and vanilla. Stir in chocolate chips. Cover and refrigerate for 1 to 2 hours, or overnight.
Using an ice cream maker, follow manufacturer's instruction for churning ice cream. Freeze 3-4 hours.
Remove from freezer and spread into pie shell. Garnish with additional chocolate chips or coconut if desired. Serve immediately.