Coconut Almond Ice Cream Pie

Ingredients:

Ice cream

• 3.5 cups unsweetened coconut milk (about 2 400g cans)
• 1 cup of sugar
• 1/4 cup light corn syrup
• 0.5 tsp fine salt

Cake

• 1 and 1/4 cups whole raw almonds
• 0.5 cups of sugar
• 4 tbsp unsalted butter, melted

Topping

• 1 cup unsweetened coconut flakes, toasted
• 2 tbsp toasted almond flakes
• Special equipment: springform pan with a diameter of 25 cm.

Preparation:

1. Preheat oven to 175°C.
2. Ice cream:
   
   In a medium saucepan, combine coconut milk, sugar, corn syrup, and salt and heat over low heat, stirring until the sugar dissolves. Pour into a bowl, cover, and refrigerate until completely chilled, about 1 hour.
3. Meanwhile, prepare the cake layer.:
   
   Combine the almonds and sugar in a food processor and pulse until the mixture resembles coarse sand. Gradually add the melted butter, continuing to pulse. Pour the mixture into a 25cm springform pan and press it evenly into the bottom and up the sides, about an inch (2.5cm) away. Bake until set, 12-15 minutes. Let cool completely.
4. Churn the coconut mixture in an ice cream maker according to the manufacturer's instructions until very thick but still pliable, about 30 minutes. Spread the ice cream evenly over the cooled crust and freeze until the filling is firm, about 2 hours.
5. Remove the pie from the freezer about 5 minutes before serving. Remove the ring from the pan and sprinkle the filling with coconut and almonds.