Chocolate Coconut Ice Cream Pie

Chocolate Coconut Ice Cream Pie
Yum Yum!

Pie crust

• 2 cups Almond flour
• 1/4 tsp of salt
• 1/4 teaspoon of baking soda
• 2 1/2 tablespoons of Cocoa powder
• 2 1/2 tablespoons of Irish creme Agave
• 1 teaspoon of Vanilla extract
• 4 tablespoons of cold butter 

1. In a medium bowl mix Blanched Almond Flour, salt, baking soda, cocoa powder.
2. Mix in Agave, vanilla extract and butter with a fork.
3. Spread into pie pan with hand
4. Chill in refrigerator for 15 minutes
5. Preheat oven at 350
6. bake for 10 minutes
7. Cool and place in freezer

Pie crust mix

I had a hard time getting the butter to mix in. I am thinking about leaving the butter out and letting it soften to room temp.

Ice Cream Filling

Ice Cream Filling

• 1 tablespoon of bowling water
• 2 teaspoons of coffee instant
• 3/4 cup of chocolate chips
• 2 tablespoons of coconut milk
• 1 Pint Naked Coconut 
• 1 pint Dark Chocolate  Luna & Larry's Organic Coconut Bliss

1. In a small bowl heat a tablespoon of water in the microwave for a minute, and dissolve a packet of Via coffee. 
2. On stove top heat in a saucepan 3/4 cup of chocolate chips, and add 2 tablespoons of coconut milk. 
3. Add melted chocolate mixture into a small bowl with the coffee that has now dissolved into the water.
4. In frozen bowl mix the two variety of ice creams and add 3 Tablespoons of chocolate/ coffee mixture. 
5. Spoon ice Cream filling into the Pie, 
6. then cover and freeze for 3 to 4 hours.

I told my husband two Chocolate and this is what he brought home! So we improvise!

Chocolate goodness!

After filling Pie with Ice Cream, I smoothed top with a Cake smoother tool, and drizzled on a little of the extra melted Chocolate.