Tropical Pineapple Coconut Ice Cream
A creamy and refreshing tropical ice cream made with pineapple and coconut, perfect for a hot summer day.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-bake, Ice Cream Maker
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh pineapple, chopped
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup coconut cream
- 1/2 cup sugar (or sweetener of choice)
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional)
Instructions
- In a blender, combine the fresh pineapple, coconut milk, coconut cream, sugar, and vanilla extract. Blend until smooth.
- Pour the mixture into a bowl and refrigerate for at least 2 hours or until chilled.
- If using, stir in shredded coconut to the chilled mixture.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for 3-4 hours or until firm.
- Serve and enjoy!
Notes
- For a dairy-free version, ensure the coconut milk and cream are both dairy-free.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze. Stir the mixture every 30 minutes for the first 2-3 hours to break up ice crystals.
- Shredded coconut adds texture but is optional for those who prefer a smoother ice cream.
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 18g
- Sodium: 10mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pineapple, coconut, ice cream, tropical dessert, summer treat
