Coconut Almond Ice Cream Pie

Votes: 2

Time: 4 hours.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 627, total fat 45 G., saturated fats 29 G., proteins 8 G., carbohydrates 56 G., fiber 5 G., cholesterol 15 mg, sodium 170 mg, sugar 47 G.

This ice cream pie with magical notes of coconut and almond is the perfect summer treat. The pie is made with a crispy ground almond crust, topped with a layer of homemade coconut ice cream. The finished pie is garnished with coconut flakes and flaked almonds. This dessert is egg- and gluten-free.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ice cream

3.5 cups unsweetened coconut milk (about 2 400g cans)
1 cup of sugar
1/4 cup light corn syrup
0.5 tsp fine salt

Cake

1 and 1/4 cups whole raw almonds
0.5 cups of sugar
4 tbsp unsalted butter, melted

Topping

1 cup unsweetened coconut flakes, toasted
2 tbsp toasted almond flakes
Special equipment: springform pan with a diameter of 25 cm.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: coconut milk, coconut flakes, almond, corn syrup

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Ice cream:

In a medium saucepan, combine coconut milk, sugar, corn syrup, and salt and heat over low heat, stirring until the sugar dissolves. Pour into a bowl, cover, and refrigerate until completely chilled, about 1 hour.

Meanwhile, prepare the cake layer.:

Combine the almonds and sugar in a food processor and pulse until the mixture resembles coarse sand. Gradually add the melted butter, continuing to pulse. Pour the mixture into a 25cm springform pan and press it evenly into the bottom and up the sides, about an inch (2.5cm) away. Bake until set, 12-15 minutes. Let cool completely.
Churn the coconut mixture in an ice cream maker according to the manufacturer's instructions until very thick but still pliable, about 30 minutes. Spread the ice cream evenly over the cooled crust and freeze until the filling is firm, about 2 hours.
Remove the pie from the freezer about 5 minutes before serving. Remove the ring from the pan and sprinkle the filling with coconut and almonds.