Description
Pineapple 🍍 + Coconut 🥥 = The ultimate summer scoop!
Don’t miss our 2025 guide to this tropical ice cream treat !!
Ingredients
🍍Pineapple
🥥coconut milk
🥛cream
🍯sugar/honey
🌼vanilla
🍋lime juice
Instructions
🌀Blend the base: In a blender, combine diced pineapple, full-fat coconut milk, sweetener (sugar or honey), lime juice (optional), and vanilla extract. Blend until smooth.
🥄Add cream: Stir in the heavy cream gently to avoid over-whipping.
❄️ Chill the mixture: Refrigerate the base for at least 2 hours to ensure it’s cold before churning.
🍦Churn: Pour the chilled mixture into your ice cream maker. Churn according to the manufacturer’s instructions—typically 20–25 minutes.
🧊Freeze: Transfer to a loaf pan or airtight container and freeze for 2–3 hours until firm.
🍽️Serve: Let the ice cream sit for 5–10 minutes at room temperature before scooping.
Notes
📌Dairy-Free Option: Replace heavy cream with coconut cream and ensure your sweetener is plant-based (e.g., maple syrup, agave).
📌Sweeter Pineapple: Use ripe fresh pineapple for maximum natural sweetness. Canned pineapple in juice works too—but avoid syrup-based versions.
📌Texture Boost: Stir in shredded coconut or crushed pineapple chunks after blending for extra texture.
📌Softer Texture Tip: Add 1 tablespoon of white rum or vodka to prevent over-freezing and enhance scoopability.
📌Vegan Tip: Use chilled full-fat coconut milk and skip the dairy cream. Whipped coconut cream also works.
📌Flavor Ideas: Add lime zest, a pinch of sea salt, or toasted coconut flakes for extra tropical flair.
📌Storage: Keep in an airtight container in the freezer for up to 2 weeks. Place plastic wrap on the surface to reduce freezer burn.
- Prep Time: 10 min
- Category: Dessert
- Method: Blended, Frozen
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1/2 cup
- Calories: 215 kcal
- Sugar: 18 g
- Sodium: 25 mg
- Fat: 16 g
- Saturated Fat: 13 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 1.8 g
- Cholesterol: 18 mg