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Tropical Coconut Pineapple Ice Cream

Maria G. Brooks
This Tropical Coconut Pineapple Ice Cream combines the tropical flavors of creamy coconut and sweet, tangy pineapple.
It’s a refreshing, dairy-free treat perfect for warm days or as a fun dessert for any occasion.
With just a few ingredients and simple steps, this ice cream is a crowd-pleaser that will transport your taste buds to a tropical paradise.
Nutrition Facts (Per Serving)
Calories: 220 kcal, Carbohydrates: 29g, Sugar: 24g, Fat: 11g, Saturated Fat: 9g, Protein: 1.5g, Fiber: 2g, Sodium: 10mg
Estimated based on one serving (assuming 6 servings per batch)
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine Dairy-Free, Tropical, Vegan
Servings 6 servings
Calories 220 kcal

Equipment

  • 1 Food Processor or Blender (for blending the ingredients)
  • 1 Shallow Freezer-Safe Container (for freezing the ice cream)
  • 1 Airtight Container for Storage

Ingredients
  

  • 2 cups Pineapple chopped (about 1 medium pineapple)
  • 1 can 14 oz Full-Fat Coconut Milk
  • 1/2 cup Maple Syrup or Agave for sweetness
  • 1/2 cup Coconut Flakes unsweetened (optional, for added texture)
  • 1 tsp Vanilla Extract

Instructions
 

  • Prepare the Pineapple: Cut the pineapple into chunks and place them in a freezer-safe container. Freeze for at least 2 hours or until completely frozen.
  • Blend the Base: In a food processor or blender, combine the frozen pineapple chunks, coconut milk, maple syrup, and vanilla extract. Blend until smooth and creamy. If using coconut flakes, add them in at this stage and pulse gently to incorporate.
  • Freeze the Mixture: Pour the mixture into a shallow freezer-safe container and smooth out the top. Cover with a lid or plastic wrap and place it in the freezer.
  • Stir Occasionally: If you’re not using an ice cream maker, stir the mixture every 30 minutes for about 2-3 hours to break up any ice crystals and create a smoother texture.
  • Serve and Enjoy: Once the ice cream has hardened and is scoopable, take it out of the freezer, let it sit for 5-10 minutes, and then scoop and serve.

Notes

  • Make Ahead: This ice cream can be made in advance and stored in the freezer for up to 1-2 weeks.
  • Add Ins: Feel free to add extra ingredients like toasted coconut flakes or even chunks of mango or banana to make it your own.
  • Smooth Texture Tip: To achieve the smoothest texture, ensure that the pineapple is frozen solid before blending.
  • Vegan Friendly: This recipe is naturally vegan and dairy-free, making it suitable for most dietary restrictions.
Keyword Tropical Coconut Pineapple Ice Cream