Ingredients

The following ingredients have 8 Servings
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 cup unsalted butter (cold, cubed)
  • 4 tbsp ice water
  • 1 1/4 cup whipping cream
  • 14 oz can sweetened condensed milk
  • 1/2 tsp coconut extract
  • Toasted coconut for garnish

Instruction

  • For the pie crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 4 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
  • Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
  • Preheat oven to 350 degrees F. Roll out dough to roughly fit a rimmed baking sheet and bake for 12-15 minutes until golden brown. Set aside to cool.
  • Ice cream: Whip cream until stiff peaks form. Slowly fold in sweetened condensed milk and coconut extract until totally combined (being careful not to deflate the whipped cream). Crumble about ⅓-1/2 of the baked pie crust and stir into the ice cream mixture.
  • Pour into a ⅕-2qt container or loaf pan and sprinkle with additional crumbled pie crust and toasted coconut. Freeze for 5-6 hours or until firm, then cover with plastic wrap and keep frozen until serving with remaining pie crust.