Why You’ll Love This Recipe
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Tropical Flavor: The combination of pineapple and coconut brings a delightful, tropical twist that’s perfect for hot weather.
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Creamy and Rich: The coconut milk creates a smooth, creamy texture, making this ice cream indulgent yet dairy-free.
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No Ice Cream Maker: This recipe is super simple and doesn’t require an ice cream maker, making it accessible to everyone.
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Versatile: You can add mix-ins like chocolate chips, toasted coconut, or chopped nuts for extra texture and flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 can (14 oz) full-fat coconut milk
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1 can (8 oz) crushed pineapple, drained
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1/2 cup coconut cream (or more coconut milk for a lighter option)
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1/2 cup sugar (or to taste; use honey or maple syrup for a more natural sweetener)
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1 teaspoon vanilla extract
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Pinch of salt
Directions
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Prepare the Ingredients: In a blender or food processor, combine the coconut milk, crushed pineapple, coconut cream, sugar, vanilla extract, and a pinch of salt. Blend until smooth and well-combined. If you prefer a smoother texture, you can pulse the mixture to break down the pineapple further.
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Taste and Adjust: Taste the mixture and adjust the sweetness, adding more sugar or honey if desired.
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Chill the Mixture: Pour the mixture into an airtight container or bowl. Cover and refrigerate for at least 2 hours, or until the mixture is chilled. This helps improve the texture and flavors once frozen.
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Freeze: After chilling, transfer the mixture to a shallow container. Cover with plastic wrap or a tight-fitting lid and freeze for at least 4-6 hours, or until firm. For best results, stir the ice cream every 1-2 hours during the first few hours of freezing to prevent large ice crystals from forming.
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Serve: Once frozen, scoop the ice cream into bowls or cones and enjoy! Optionally, garnish with toasted coconut flakes or fresh pineapple slices for extra tropical flair.
Servings and Timing
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Servings: 4-6
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Preparation Time: 10 minutes
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Chilling Time: 2 hours
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Freezing Time: 4-6 hours
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Total Time: 6-8 hours
Variations
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Add Mix-ins: Stir in chocolate chips, toasted coconut, or chopped nuts like macadamia nuts for added texture.
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Pineapple Coconut Swirl: For a swirled effect, you can gently fold in chunks of fresh pineapple or additional coconut cream after blending the base.
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Dairy-Free Option: This recipe is naturally dairy-free when using coconut milk and coconut cream. However, if you want a lighter version, you can substitute with almond milk or oat milk instead of coconut cream.
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Coconut Milk and Cream Combo: For a richer and creamier texture, you can replace the coconut milk with only coconut cream, or use a mixture of both.
Storage/Reheating
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Storage: Store leftover Pineapple Coconut Ice Cream in an airtight container in the freezer for up to 1-2 weeks. Be sure to let it sit at room temperature for a few minutes before scooping if it becomes too hard.
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Reheating: This ice cream doesn’t need reheating, but it’s best to let it soften slightly before serving if it’s been in the freezer for an extended period.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and remove excess juice to avoid making the ice cream too watery.
Can I make this ice cream without an ice cream maker?
Yes! This recipe does not require an ice cream maker, and the no-churn method makes it easy to prepare and enjoy without special equipment.
Can I make this recipe sugar-free?
Yes! You can substitute the sugar with a sugar-free sweetener like stevia or monk fruit, or even use honey or maple syrup for a more natural option.
How long does it take to freeze the ice cream?
It typically takes about 4-6 hours for the ice cream to freeze and become firm. If you want to ensure a smooth texture, stir the mixture every hour during the first 2-3 hours.
Can I add other tropical fruits?
Yes! You can experiment with adding other fruits like mango, passion fruit, or papaya to the mixture for a tropical fruit blend. Just make sure to blend them well to achieve a smooth texture.
Conclusion
Pineapple Coconut Ice Cream is a tropical, creamy, and refreshing dessert that’s perfect for cooling off on a warm day. With the rich, indulgent flavor of coconut and the sweet, tangy pineapple, this homemade ice cream offers a delicious and healthy treat that’s easy to make. Whether you’re enjoying it on its own or with your favorite mix-ins, this ice cream will transport your taste buds to paradise!

Pineapple Coconut Ice Cream
- Prep Time: 10 minutes
- Total Time: 6-8 hours
- Yield: 4-6 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
- Diet: Vegan
Description
Pineapple Coconut Ice Cream is a tropical, creamy, and refreshing dessert that combines sweet pineapple with smooth coconut. This no-churn recipe is perfect for hot weather, offering a dairy-free, indulgent treat that’s easy to make. A great option for summer cravings or anytime you need a tropical escape.
Ingredients
-
1 can (14 oz) full-fat coconut milk
-
1 can (8 oz) crushed pineapple, drained
-
1/2 cup coconut cream (or more coconut milk for a lighter option)
-
1/2 cup sugar (or to taste; use honey or maple syrup for a more natural sweetener)
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1 teaspoon vanilla extract
- Pinch of salt
Instructions
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Prepare the Ingredients: In a blender or food processor, combine the coconut milk, crushed pineapple, coconut cream, sugar, vanilla extract, and a pinch of salt. Blend until smooth and well-combined.
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Taste and Adjust: Taste the mixture and adjust the sweetness to your preference.
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Chill the Mixture: Pour the mixture into an airtight container or bowl. Cover and refrigerate for at least 2 hours.
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Freeze: After chilling, transfer the mixture to a shallow container. Cover and freeze for 4-6 hours, stirring every 1-2 hours during the first few hours to prevent large ice crystals.
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Serve: Once frozen, scoop the ice cream into bowls or cones. Optionally, garnish with toasted coconut flakes or fresh pineapple slices.
Notes
For added texture, stir in chocolate chips, toasted coconut, or chopped nuts.For a swirled effect, gently fold in chunks of fresh pineapple or extra coconut cream after blending the base.Store leftovers in an airtight container for up to 1-2 weeks.