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Healthy-Optional Tahitian Sunset Ice Cream Pie

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“Quick and easy sorbet, ice cream, and coconut cookie crust.... I recommend allowing dessert to freeze overnight to set for cleaner service. Cut with a hot knife and it will serve cleanly. Note: Cooking time is "refreezing time" Can be made healthier or allergen-free by using different cookies and ice creams! I make it with sugar-free lemon or other cookies and no-sugar added sorbets and icecreams! Also try mixing which flavors you get from sorbet and which from icecream...such as mango sorbet and strawberry icecream, etc. Top with fresh pineapple, strawberry or other fruit slices!”
7hrs 15mins

Ingredients Nutrition

  • 10 ounces coconut bar cookies or 10 ounces ginger snaps
  • 6 tablespoons butter, melted
  • 2 cups pineapple coconut ice cream, softened
  • 2 cups berry sorbet, softened
  • 2 cups mango ice cream
  • 2 cups frozen whipped topping, thawed
  • Optional
  • fruit slices


  1. Coat 9" freezer safe pie plate with cooking spray.
  2. Blend cookies until fine crumbs form (produce approximately 2 1/4 cups). Add melted butter, process until blended. Press into bottom and up sides of pan. Freeze until firm (30 mins).
  3. Spread pineapple coconut ice cream over crust. Freeze until set (approx. 30 mins).
  4. Spread berry sorbet ice cream. Freeze until set (approx. 30 mins).
  5. Spread mango ice cream.
  6. Freeze until set (usually 6 hours to overnight).

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