Pineapple Coconut Ice Cream
Bright, refreshing pineapple pairs with creamy coconut milk to make this no-churn vegan ice cream. It takes only 2 ingredients and minutes to prepare, transporting you to a tropical paradise with the first bite
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 3 cups
- Category: Ice Cream
- Method: no-bake
- Cuisine: vegan
- Diet: Vegan
Ingredients
6 cups (around 24 oz) pineapple chunks, frozen*
¾ cup full-fat canned coconut milk
Instructions
- In a food processor fitted with a metal s-blade, add 6 cups of frozen pineapple chunks. There is no hard and fast rule on the measurements: just eyeball that the chunks fill around the 6 cup line.
- Pulse to break down the pineapple. Stop and scrape down the sides as needed until pineapple is fairly smooth.
- While processor is running, slowly drizzle in coconut milk until the texture looks creamy. Stop and scrape down the sides again and process until the ice cream reaches desired creamy texture.
- The final result will be a soft serve ice cream. Feel free to enjoy as is or chill to make it easier to scoop.** Freezes well for days. Simply allow to warm for 5-10 minutes at room temperature before scooping.
Notes
*You can buy frozen (unsweeteened) pineapple chunks at most grocery stores. Alternatively, feel free to chop up fresh pineapple and freeze well before making this recipe.
**If you would like solid scoops (like in the photos), transfer the ice cream to a freezer safe container for 20 minutes, scoop, and serve.
Find it online: https://www.unconventionalbaker.com/pineapple-coconut-ice-cream/