Coconut-Almond Ice Cream Pie

Pack a homemade coconut-milk ice cream into an almond crust and top with toasted sliced almond and coconut flakes.
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  • Level: Intermediate
  • Total: 4 hr (includes chilling, cooling and freezing time)
  • Active: 30 min
  • Yield: 8
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Ice Cream:

3 1/2 cups unsweetened coconut milk (about two 13.5 ounce cans)

1 cup sugar 

1/4 cup light corn syrup

1/2 teaspoon fine salt 


1 1/4 cups whole raw almonds

1/2 cup sugar

4 tablespoons unsalted butter, melted


1 cup unsweetened coconut chips or flakes, toasted

2 tablespoons skin-on sliced almonds, toasted


Special equipment:
10-inch spring-form pan
  1. Preheat the oven to 350 degrees F.
  2. For the ice cream: Put the coconut milk, sugar, corn syrup and salt in a medium saucepan and heat over low heat, stirring, until the sugar dissolves. Pour into a bowl, cover, and refrigerate until chilled, about 1 hour.
  3. Meanwhile, for the crust: Process the almonds and sugar in a food processor until the mixture resembles coarse sand. Gradually add the melted butter while continuing to pulse. Press the crust evenly into the bottom and about 1-inch up the sides of a 10-inch spring-form pan. Bake until set, 12 to 15 minutes. Cool completely.
  4. Churn the coconut mixture in an ice cream maker according to the manufactures instructions until very thick, but still spreadable, about 30 minutes. Spread the ice cream evenly over the cooled crust and freeze until set, about 2 hours.
  5. Bring the pie to room temperature about 5 minutes before serving. Release the sides of the spring-form pan and sprinkle the top with coconut and almonds.