Cool and light, this ice cream pie is topped with kiwifruit and starfruit.
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1 1/2 cups vanilla shortbread cookie crumbs
1/2 cup sweetened shredded coconut
1/4 cup Land O Lakes® Butter, melted
1 quart vanilla ice cream, slightly softened
6 ounces (about 3/4 cup) frozen pineapple and orange juice concentrate, thawed
1/2 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons powdered sugar
1 kiwifruit, peeled, halved, sliced
1 small star fruit, sliced
Combine cookie crumbs, coconut and butter in bowl; mix well. Press onto bottom and up sides of 9-inch pie plate.
Stir together ice cream and fruit juice in bowl until well mixed. Spoon into prepared crust. Cover; freeze 6 hours or overnight until firm.
Beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in powdered sugar. Decorate edge of pie with whipped cream. Garnish with kiwi and star fruit slices.
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