Traditional recipes

Strawberry Coconut Ice Cream Sandwiches

Strawberry Coconut Ice Cream Sandwiches

Ingredients

  • 6 Cups mini marshmallows, divided
  • 3 Teaspoons coconut oil, divided
  • 6 Cups fruit flavored crispy rice cereal, such as Fruity Pebbles, divided
  • 1 can (13.66 ounces) Thai Kitchen Gluten Free Unsweetened Coconut Cream
  • 2 Cups frozen strawberries
  • 1/4 Cup sugar

Directions

Mix 3 cups of the mini marshmallows and 1 1/2 teaspoons of the coconut oil in a large microwavable bowl. Microwave on HIGH for 1 to 1 1/2 minutes. Stir until completely melted and smooth. Add 3 cups of the cereal; stir until well blended. Press cereal mixture evenly into bottom of foil-lined 9-inch square baking dish sprayed with no stick cooking spray. Cool completely.

Meanwhile, place coconut cream, strawberries and sugar in blender container. Cover. Blend until completely smooth. Pour mixture evenly over cooled cereal crust. Cover with foil. Freeze 45 minutes or until firm.

Mix remaining 3 cups marshmallows and remaining 1 1/2 teaspoons coconut oil in large microwavable bowl. Add remaining 3 cups cereal; stir until well blended. Spread cereal mixture over frozen coconut layer, pressing gently to create an even layer. Freeze 2 hours longer or until completely frozen. Slice into bars to serve. Store leftovers in freezer.

Nutritional Facts

Servings20

Calories Per Serving176

Folate equivalent (total)75µg19%

Riboflavin (B2)0.2mg13.8%


Get Lost In the Swirls of This Strawberry-Coconut Ice Cream Pie

Ice cream pie can be as simple as plopping some softened ice cream into a graham cracker shell, refreezing it, and calling it a hot summer’s day. But—you thought I was going to follow that up with a but? Well I’m not. This ice cream pie is a cinch.

It’s a new recipe from our simple issue (the theme of the August issue), by contributing assistant food editor Kat Boytsova. The filling combines four pints of ice cream—two strawberry, two coconut—that swirl together in a beautiful marble pattern. It reminds me of Princess Frostine’s (that’s right, from Candy Land) pink-and-white gettup, if we’re diving into one specific person’s nostalgia brainwaves. Sweet strawberry and creamy coconut make a dynamic duo, a combination we really don’t exploit enough here at Bon Appétit.

When we tested this recipe in the early spring (paired with Kat’s rosé sangria no less), it caused giddy, childlike joy around the prep table. (My Candy Land theory holds up.)

Why is this so good?! I asked food director Carla Lalli Music, as we cast tasting spoons aside and took whole slices up to our desks. “I think I just ate an entire pint of ice cream,” groaned Carla as she kept eating the pie. The strawberry, the coconut, the coconutty crust. It was all working. “Do you have any notes?” asked Kat. “Uhhhh nope.” We answered. It was ready.

If you have to stand in front of the class and fess up on what you did this summer vacation, let it be this recipe.


Get Lost In the Swirls of This Strawberry-Coconut Ice Cream Pie

Ice cream pie can be as simple as plopping some softened ice cream into a graham cracker shell, refreezing it, and calling it a hot summer’s day. But—you thought I was going to follow that up with a but? Well I’m not. This ice cream pie is a cinch.

It’s a new recipe from our simple issue (the theme of the August issue), by contributing assistant food editor Kat Boytsova. The filling combines four pints of ice cream—two strawberry, two coconut—that swirl together in a beautiful marble pattern. It reminds me of Princess Frostine’s (that’s right, from Candy Land) pink-and-white gettup, if we’re diving into one specific person’s nostalgia brainwaves. Sweet strawberry and creamy coconut make a dynamic duo, a combination we really don’t exploit enough here at Bon Appétit.

When we tested this recipe in the early spring (paired with Kat’s rosé sangria no less), it caused giddy, childlike joy around the prep table. (My Candy Land theory holds up.)

Why is this so good?! I asked food director Carla Lalli Music, as we cast tasting spoons aside and took whole slices up to our desks. “I think I just ate an entire pint of ice cream,” groaned Carla as she kept eating the pie. The strawberry, the coconut, the coconutty crust. It was all working. “Do you have any notes?” asked Kat. “Uhhhh nope.” We answered. It was ready.

If you have to stand in front of the class and fess up on what you did this summer vacation, let it be this recipe.


Get Lost In the Swirls of This Strawberry-Coconut Ice Cream Pie

Ice cream pie can be as simple as plopping some softened ice cream into a graham cracker shell, refreezing it, and calling it a hot summer’s day. But—you thought I was going to follow that up with a but? Well I’m not. This ice cream pie is a cinch.

It’s a new recipe from our simple issue (the theme of the August issue), by contributing assistant food editor Kat Boytsova. The filling combines four pints of ice cream—two strawberry, two coconut—that swirl together in a beautiful marble pattern. It reminds me of Princess Frostine’s (that’s right, from Candy Land) pink-and-white gettup, if we’re diving into one specific person’s nostalgia brainwaves. Sweet strawberry and creamy coconut make a dynamic duo, a combination we really don’t exploit enough here at Bon Appétit.

When we tested this recipe in the early spring (paired with Kat’s rosé sangria no less), it caused giddy, childlike joy around the prep table. (My Candy Land theory holds up.)

Why is this so good?! I asked food director Carla Lalli Music, as we cast tasting spoons aside and took whole slices up to our desks. “I think I just ate an entire pint of ice cream,” groaned Carla as she kept eating the pie. The strawberry, the coconut, the coconutty crust. It was all working. “Do you have any notes?” asked Kat. “Uhhhh nope.” We answered. It was ready.

If you have to stand in front of the class and fess up on what you did this summer vacation, let it be this recipe.


Get Lost In the Swirls of This Strawberry-Coconut Ice Cream Pie

Ice cream pie can be as simple as plopping some softened ice cream into a graham cracker shell, refreezing it, and calling it a hot summer’s day. But—you thought I was going to follow that up with a but? Well I’m not. This ice cream pie is a cinch.

It’s a new recipe from our simple issue (the theme of the August issue), by contributing assistant food editor Kat Boytsova. The filling combines four pints of ice cream—two strawberry, two coconut—that swirl together in a beautiful marble pattern. It reminds me of Princess Frostine’s (that’s right, from Candy Land) pink-and-white gettup, if we’re diving into one specific person’s nostalgia brainwaves. Sweet strawberry and creamy coconut make a dynamic duo, a combination we really don’t exploit enough here at Bon Appétit.

When we tested this recipe in the early spring (paired with Kat’s rosé sangria no less), it caused giddy, childlike joy around the prep table. (My Candy Land theory holds up.)

Why is this so good?! I asked food director Carla Lalli Music, as we cast tasting spoons aside and took whole slices up to our desks. “I think I just ate an entire pint of ice cream,” groaned Carla as she kept eating the pie. The strawberry, the coconut, the coconutty crust. It was all working. “Do you have any notes?” asked Kat. “Uhhhh nope.” We answered. It was ready.

If you have to stand in front of the class and fess up on what you did this summer vacation, let it be this recipe.


Get Lost In the Swirls of This Strawberry-Coconut Ice Cream Pie

Ice cream pie can be as simple as plopping some softened ice cream into a graham cracker shell, refreezing it, and calling it a hot summer’s day. But—you thought I was going to follow that up with a but? Well I’m not. This ice cream pie is a cinch.

It’s a new recipe from our simple issue (the theme of the August issue), by contributing assistant food editor Kat Boytsova. The filling combines four pints of ice cream—two strawberry, two coconut—that swirl together in a beautiful marble pattern. It reminds me of Princess Frostine’s (that’s right, from Candy Land) pink-and-white gettup, if we’re diving into one specific person’s nostalgia brainwaves. Sweet strawberry and creamy coconut make a dynamic duo, a combination we really don’t exploit enough here at Bon Appétit.

When we tested this recipe in the early spring (paired with Kat’s rosé sangria no less), it caused giddy, childlike joy around the prep table. (My Candy Land theory holds up.)

Why is this so good?! I asked food director Carla Lalli Music, as we cast tasting spoons aside and took whole slices up to our desks. “I think I just ate an entire pint of ice cream,” groaned Carla as she kept eating the pie. The strawberry, the coconut, the coconutty crust. It was all working. “Do you have any notes?” asked Kat. “Uhhhh nope.” We answered. It was ready.

If you have to stand in front of the class and fess up on what you did this summer vacation, let it be this recipe.


Get Lost In the Swirls of This Strawberry-Coconut Ice Cream Pie

Ice cream pie can be as simple as plopping some softened ice cream into a graham cracker shell, refreezing it, and calling it a hot summer’s day. But—you thought I was going to follow that up with a but? Well I’m not. This ice cream pie is a cinch.

It’s a new recipe from our simple issue (the theme of the August issue), by contributing assistant food editor Kat Boytsova. The filling combines four pints of ice cream—two strawberry, two coconut—that swirl together in a beautiful marble pattern. It reminds me of Princess Frostine’s (that’s right, from Candy Land) pink-and-white gettup, if we’re diving into one specific person’s nostalgia brainwaves. Sweet strawberry and creamy coconut make a dynamic duo, a combination we really don’t exploit enough here at Bon Appétit.

When we tested this recipe in the early spring (paired with Kat’s rosé sangria no less), it caused giddy, childlike joy around the prep table. (My Candy Land theory holds up.)

Why is this so good?! I asked food director Carla Lalli Music, as we cast tasting spoons aside and took whole slices up to our desks. “I think I just ate an entire pint of ice cream,” groaned Carla as she kept eating the pie. The strawberry, the coconut, the coconutty crust. It was all working. “Do you have any notes?” asked Kat. “Uhhhh nope.” We answered. It was ready.

If you have to stand in front of the class and fess up on what you did this summer vacation, let it be this recipe.


Get Lost In the Swirls of This Strawberry-Coconut Ice Cream Pie

Ice cream pie can be as simple as plopping some softened ice cream into a graham cracker shell, refreezing it, and calling it a hot summer’s day. But—you thought I was going to follow that up with a but? Well I’m not. This ice cream pie is a cinch.

It’s a new recipe from our simple issue (the theme of the August issue), by contributing assistant food editor Kat Boytsova. The filling combines four pints of ice cream—two strawberry, two coconut—that swirl together in a beautiful marble pattern. It reminds me of Princess Frostine’s (that’s right, from Candy Land) pink-and-white gettup, if we’re diving into one specific person’s nostalgia brainwaves. Sweet strawberry and creamy coconut make a dynamic duo, a combination we really don’t exploit enough here at Bon Appétit.

When we tested this recipe in the early spring (paired with Kat’s rosé sangria no less), it caused giddy, childlike joy around the prep table. (My Candy Land theory holds up.)

Why is this so good?! I asked food director Carla Lalli Music, as we cast tasting spoons aside and took whole slices up to our desks. “I think I just ate an entire pint of ice cream,” groaned Carla as she kept eating the pie. The strawberry, the coconut, the coconutty crust. It was all working. “Do you have any notes?” asked Kat. “Uhhhh nope.” We answered. It was ready.

If you have to stand in front of the class and fess up on what you did this summer vacation, let it be this recipe.


Get Lost In the Swirls of This Strawberry-Coconut Ice Cream Pie

Ice cream pie can be as simple as plopping some softened ice cream into a graham cracker shell, refreezing it, and calling it a hot summer’s day. But—you thought I was going to follow that up with a but? Well I’m not. This ice cream pie is a cinch.

It’s a new recipe from our simple issue (the theme of the August issue), by contributing assistant food editor Kat Boytsova. The filling combines four pints of ice cream—two strawberry, two coconut—that swirl together in a beautiful marble pattern. It reminds me of Princess Frostine’s (that’s right, from Candy Land) pink-and-white gettup, if we’re diving into one specific person’s nostalgia brainwaves. Sweet strawberry and creamy coconut make a dynamic duo, a combination we really don’t exploit enough here at Bon Appétit.

When we tested this recipe in the early spring (paired with Kat’s rosé sangria no less), it caused giddy, childlike joy around the prep table. (My Candy Land theory holds up.)

Why is this so good?! I asked food director Carla Lalli Music, as we cast tasting spoons aside and took whole slices up to our desks. “I think I just ate an entire pint of ice cream,” groaned Carla as she kept eating the pie. The strawberry, the coconut, the coconutty crust. It was all working. “Do you have any notes?” asked Kat. “Uhhhh nope.” We answered. It was ready.

If you have to stand in front of the class and fess up on what you did this summer vacation, let it be this recipe.


Get Lost In the Swirls of This Strawberry-Coconut Ice Cream Pie

Ice cream pie can be as simple as plopping some softened ice cream into a graham cracker shell, refreezing it, and calling it a hot summer’s day. But—you thought I was going to follow that up with a but? Well I’m not. This ice cream pie is a cinch.

It’s a new recipe from our simple issue (the theme of the August issue), by contributing assistant food editor Kat Boytsova. The filling combines four pints of ice cream—two strawberry, two coconut—that swirl together in a beautiful marble pattern. It reminds me of Princess Frostine’s (that’s right, from Candy Land) pink-and-white gettup, if we’re diving into one specific person’s nostalgia brainwaves. Sweet strawberry and creamy coconut make a dynamic duo, a combination we really don’t exploit enough here at Bon Appétit.

When we tested this recipe in the early spring (paired with Kat’s rosé sangria no less), it caused giddy, childlike joy around the prep table. (My Candy Land theory holds up.)

Why is this so good?! I asked food director Carla Lalli Music, as we cast tasting spoons aside and took whole slices up to our desks. “I think I just ate an entire pint of ice cream,” groaned Carla as she kept eating the pie. The strawberry, the coconut, the coconutty crust. It was all working. “Do you have any notes?” asked Kat. “Uhhhh nope.” We answered. It was ready.

If you have to stand in front of the class and fess up on what you did this summer vacation, let it be this recipe.


Get Lost In the Swirls of This Strawberry-Coconut Ice Cream Pie

Ice cream pie can be as simple as plopping some softened ice cream into a graham cracker shell, refreezing it, and calling it a hot summer’s day. But—you thought I was going to follow that up with a but? Well I’m not. This ice cream pie is a cinch.

It’s a new recipe from our simple issue (the theme of the August issue), by contributing assistant food editor Kat Boytsova. The filling combines four pints of ice cream—two strawberry, two coconut—that swirl together in a beautiful marble pattern. It reminds me of Princess Frostine’s (that’s right, from Candy Land) pink-and-white gettup, if we’re diving into one specific person’s nostalgia brainwaves. Sweet strawberry and creamy coconut make a dynamic duo, a combination we really don’t exploit enough here at Bon Appétit.

When we tested this recipe in the early spring (paired with Kat’s rosé sangria no less), it caused giddy, childlike joy around the prep table. (My Candy Land theory holds up.)

Why is this so good?! I asked food director Carla Lalli Music, as we cast tasting spoons aside and took whole slices up to our desks. “I think I just ate an entire pint of ice cream,” groaned Carla as she kept eating the pie. The strawberry, the coconut, the coconutty crust. It was all working. “Do you have any notes?” asked Kat. “Uhhhh nope.” We answered. It was ready.

If you have to stand in front of the class and fess up on what you did this summer vacation, let it be this recipe.