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Coconut Ice Cream Pies

Coconut Ice Cream Pies with Dark Chocolate and Candied Pistachios

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Recipe Details


You already had us at ice cream, but serve in individual graham cracker crusts and top with gussied-up pistachios, and we’re beyond sold. Our rockstar no-churn ice cream base is infused with toasted coconut, then spooned into chocolate-lined crusts and chilled. Ginger adds a warm kick to the candied pistachio garnish.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Liz

    By Chef Liz

    Nutritional info

    • Calories 630
    • Protein 8g
    • Total Carb 46g
    • Total Fat 47g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • dark chocolate
      2 ounces
      dark chocolate
    • graham cracker crusts
      graham cracker crusts
    • pistachios
      3 tablespoons
    • coconut flakes
      2 ounces
      coconut flakes
    • heavy cream
      8 ounces
      heavy cream
    • condensed milk
      3 1/2 ounces
      condensed milk
    • turbinado sugar
      2 packets
      turbinado sugar
    • ground ginger
      1/2 teaspoon
      ground ginger
    • parchment paper
      parchment paper

    What You’ll Need

    • 10" medium nonstick pan


    Cooking Steps

    1. Prepare crusts and pistachios

      Prepare crusts and pistachios

      Cut parchment paper into 4 equal circles, about 4-inches wide. Place chocolate in a medium heatproof bowl; microwave in 30-second intervals until completely melted. Pour chocolate into graham cracker crusts and, using the back of a spoon, spread over bottom and up sides of crusts. Refrigerate until chocolate is set, about 10 minutes. Meanwhile, roughly chop pistachios.

    2. Toast coconut

      Toast coconut

      Place coconut flakes in a medium nonstick pan over medium-high heat. Toast, stirring frequently to prevent burning, until golden and fragrant, 3-5 minutes. Transfer to cutting board to cool slightly. Then, finely chop half of toasted coconut (save remainder for garnish). Wipe pan clean and reserve, off heat, for Step 5.

    3. Make ice cream base

      Make ice cream base

      In a medium bowl, using a whisk, whip ¾ cup heavy cream until thickened and soft peaks form, about 3 minutes. Add condensed milk and chopped coconut to bowl and whisk vigorously until combined and fluffy. Use remaining heavy cream in your morning coffee.

    4. Freeze ice cream pies

      Freeze ice cream pies

      Once chocolate in crusts is set, divide ice cream base among crusts. Place parchment circles on top of ice cream pies, pressing lightly to adhere (this helps keep ice crystals from forming). Transfer to a flat surface in freezer and chill until ice cream is thick and custard-like, 25-30 minutes.

    5. Candy pistachios

      Candy pistachios

      While pies chill, place pistachios in pan from coconut over medium-high heat. Toast, stirring, until light golden, about 2 minutes. Then, add sugar and cook, stirring constantly, until sugar begins to melt and cling to pistachios, about 1 minute. Season with ground ginger and ⅛ teaspoon salt and cook, stirring vigorously, 15-30 seconds more. Remove pan from heat. Transfer candied pistachios to a plate to cool.

    6. Plate coconut ice cream pies

      Plate coconut ice cream pies

      Once chilled, top each coconut ice cream pie with a small handful of candied pistachios and remaining toasted coconut. Dig in to your frozen treat!

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