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
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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
- 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.
