Coconut Chocolate Chip Ice Cream Pie
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Coconut Chocolate Chip Ice Cream Pie

Creamy coconut chocolate chip ice cream in a chocolate coconut crust.
Course: Dessert
Servings: 8


For 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 crust:

  • Melt the chocolate and butter in a small sauce pan over low heat. Mix the sugar and hot water together in a small bowl. Add the chocolate and butter to the sugar, then stir in the coconut. Press the mixture firmly into a pie pan. Freeze for 30-60 minutes.

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.