5.0 from 3 votes
Samoa Ice Cream Pie
Turn everyone's favorite cookie into a scrumptious layered dessert with Samoa Ice Cream Pie! This frozen pie is like a sweet dream come true!
Prep Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 8 slices
Calories: 821 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 50 Nilla Wafers
- 5 tablespoons butter melted
- 1 cup hot fudge
- 1.5 quarts caramel ice cream
- ¾ cup shredded coconut toasted (see note)
- 2 tablespoons Caramel sauce
- 2 tablespoons chocolate sauce
Whipped Cream
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 8 samoa cookies or similar cookie (optional)
Instructions
- Take the ice cream out of the freezer and leave it on the counter to soften but not melt. (If the ice cream isn't soft enough when you're ready to put it in the pie, heat it on 50% powder in the microwave for 30 seconds at a time until soft enough.)
- Place the Nilla wafer into the bowl of your food processor. Cover and pulse until fine crumbs form. There shouldn't be any big pieces. Pour in the melted butter and pulse until well combined.
- Dump the Nilla wafer crumbs into a 9-inch pie plate and press it firmly into the bottom and side of the pan to form a crust.
- Spread the hot fudge over the bottom of the pie crust. Spread the ice cream over the hot fudge into an even layer.
- Sprinkle the toasted coconut all over the ice cream. Then drizzle the chocolate and caramel sauces over the pie.
- Place the pie in your freezer for 1-2 hours or until firm.
- When you're ready to serve, add the heavy cream, powdered sugar, and vanilla to a large mixing bowl. Beat with a mixer until soft peaks form.
- Transfer the whipped cream to a piping bag and pipe large swirls around the edge of the pie, one of each slice. (You could also just spoon big dollops onto the pie.) Place a cookie into each swirl vertically and cut into 8 slices before serving.
Cup of Yum
Notes
- How to make toasted coconut: Preheat your oven to 350 degrees F. Spread the coconut out on a baking sheet in a single layer. Bake for 8-10 minutes, stirring every 2 minutes or so to make sure the coconut cooks evenly. Once golden brown, remove the baking sheet from the oven and transfer the coconut to a bowl to cool.
- If you don't have a food processor or blender available, you can put the Nilla wafers into a gallon-size Ziploc bag, seal it, and use a rolling pin the crush the cookies. They should be a finer crumb once you're done with no big pieces.
- Store any leftovers in the freezer after covering the pie plate with foil. It should last 2-3 weeks or until you see freezer burn starting to set in.
Nutrition Information
Serving
1slice
Calories
821kcal
(41%)
Carbohydrates
100g
(33%)
Protein
9g
(18%)
Fat
44g
(68%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
81mg
(27%)
Sodium
541mg
(23%)
Potassium
202mg
(6%)
Fiber
2g
(8%)
Sugar
68g
(136%)
Vitamin A
443IU
(9%)
Vitamin C
0.3mg
(0%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 821
% Daily Value*
| Serving | 1slice | |
| Calories | 821kcal | 41% |
| Carbohydrates | 100g | 33% |
| Protein | 9g | 18% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 81mg | 27% |
| Sodium | 541mg | 23% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 68g | 136% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.