Peaches ‘n Cream-Coconut Macaroon Ice Cream Pie with Chocolate Sauce
1 7 oz. pkg. sweetened coconut flakes
1 C. sliced almonds
1/4 C. all purpose flour
1 14 oz. can sweetened condensed milk, divided (not evaporated milk)
2 T. sweet cream butter, melted
1 t. vanilla
1 qt. peaches n cream ice cream, softened
1/2 C. semi sweet chocolate morsels
1/4 t. coconut extract
Preheat oven to 325°F. Generously butter a nine inch foil pie pan; set aside.
In a large bowl, combine coconut, almonds, and flour; stir in 1/2 C. condensed milk, butter and vanilla until evenly blended.
Spread mixture into pan, cover with plastic wrap; firmly press mixture over bottom and up the sides of pan to form an even layer. Remove plastic wrap; bake 25 to 30 minutes until golden. Cool completely.
Scoop softened ice cream into crust. Place plastic wrap over ice cream; press to fill the crust evenly, mounding ice cream in the center. Cover with plastic wrap; place in freezer until ice cream is firm enough to slice.
Chocolate Sauce: In a small saucepan over medium heat, stir together remaining condensed milk and chocolate until morsels melt, about 2 minutes. Remove from heat; stir in coconut extract.
Cut pie into wedges; drizzle sauce over top
Serves 12.
Hint: For smooth slices of ice cream pie, dip sharp knife into a glass of hot water, wipe knife dry before cutting; Repeat for each slice.
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