Introduction:
Transport your taste buds to a tropical paradise with this coconut-pineapple ice cream recipe! Creamy, refreshing, and dairy-free, this ice cream combines the rich flavor of coconut milk with the sweet, tangy taste of pineapple. It’s an easy-to-make, no-churn recipe that requires only a few ingredients, making it the perfect dessert for hot summer days or anytime you’re craving a tropical treat. Whether you’re vegan, lactose-intolerant, or just love a light, fruity dessert, this coconut-pineapple ice cream is sure to hit the spot!
Total Time Breakdown:
- Prep Time: 10 minutes
- Chill Time: 6-8 hours (or overnight)
- Total Time: 6-8 hours 10 minutes
Ingredients:
- 2 cups coconut milk (full-fat)
- 1 1/2 cups pineapple chunks (fresh or canned)
- 1/2 cup shredded coconut (optional, for texture)
- 1/2 cup sugar or maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp coconut cream (optional, for extra creaminess)
- Pineapple slices and coconut flakes (for garnish)
Step-by-Step Directions with Time:
-
Blend the Ingredients (5 minutes)
In a blender or food processor, add the coconut milk, pineapple chunks, sugar or maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy. If you want some texture, stir in the shredded coconut by hand after blending. -
Chill the Mixture (5 minutes)
Pour the blended mixture into a bowl or container. If you’re using an ice cream maker, follow the manufacturer’s instructions. Otherwise, place the mixture in the freezer and stir every 30 minutes to prevent large ice crystals from forming. -
Freeze (6-8 hours)
Let the ice cream freeze for at least 6-8 hours or overnight until it’s firm and scoopable. -
Serve (Instant)
Once the ice cream is ready, scoop into bowls or cones. Garnish with fresh pineapple slices and coconut flakes for an extra tropical flair!
Serving Suggestions:
Enjoy this coconut-pineapple ice cream as a refreshing dessert on its own, or pair it with tropical fruit salads, coconut macaroons, or as a topping for fruit-based cakes. You can also serve it in hollowed-out pineapple halves for a fun, exotic presentation.
Tips:
- For a Creamier Texture: Use full-fat coconut milk and add coconut cream for an extra rich and creamy texture.
- Sweetness Adjustment: Taste the mixture before freezing and adjust the sweetness as needed. Pineapple can vary in sweetness, so feel free to add more or less sugar.
- Add-Ins: You can stir in chunks of pineapple, coconut flakes, or even crushed macadamia nuts for added texture and flavor.
How To:
- Store Leftovers: Store the ice cream in an airtight container in the freezer for up to 1 week. Let it sit at room temperature for 5-10 minutes before scooping.
- Make it Softer: If the ice cream becomes too hard, let it soften at room temperature before serving, or add a tablespoon of rum to the mixture before freezing to keep it scoopable.
FAQs:
1. Can I use canned pineapple?
Yes, canned pineapple works great in this recipe. Just make sure to drain it before blending to avoid adding extra liquid.
2. Can I make this without an ice cream maker?
Absolutely! No ice cream maker is needed. Simply freeze the mixture and stir it every 30 minutes for the first 2-3 hours to ensure a creamy texture.
3. Can I make this sugar-free?
You can replace the sugar with a natural sweetener like stevia or monk fruit, though the texture may vary slightly.
4. Is this recipe vegan?
Yes! This recipe is completely vegan and dairy-free, as it uses coconut milk instead of dairy-based cream.
This coconut-pineapple ice cream is the perfect tropical dessert that’s creamy, refreshing, and packed with coconut and pineapple goodness. Whether you’re cooling off on a hot day or just craving a taste of the tropics, this dairy-free delight is a must-try!
