Coconut Pineapple Ice Cream Recipe – Dairy-Free, Vegan, Tropical

Indulge in the tropical delight of Coconut Pineapple Ice Cream, a pure vegetarian, dairy-free treat that brings the flavors of a sunny paradise to your bowl. This luscious dessert is perfect for summer days or when you crave a creamy, fruity indulgence. Made with fresh pineapple and creamy coconut milk, this ice cream is a healthier alternative to store-bought options and is free from eggs and artificial additives. Whether you’re hosting a summer party or treating yourself, this recipe is sure to impress.

Nutrition Information (Per Serving)

• Calories: 150 kcal
• Protein: 1 g
• Carbohydrates: 20 g
• Fat: 8 g
• Fiber: 2 g
• Sugar: 15 g

Recipe Details

• Prep Time: 15 minutes
• Active Time: 10 minutes
• Resting Time: 6 hours (freezing time)
• Cuisine: Tropical, Vegan, Dessert
• Course: Dessert
• Servings: 6
• Total Time: 6 hours 25 minutes

Equipment

1. Blender or food processor
2. Ice cream maker (optional)
3. Mixing bowl
4. Whisk
5. Freezer-safe container with lid
6. Spatula

Ingredients

• 2 cups fresh pineapple chunks (or canned pineapple, drained)
• 1 cup full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup granulated sugar or maple syrup
• 1 tsp vanilla extract
• 1 tbsp lime juice
• 1/4 cup shredded coconut (optional, for texture)
• Pinch of salt

Instructions

Step 1: Prepare the Pineapple

1. If using fresh pineapple, peel, core, and chop into chunks. For canned pineapple, drain the juice.
2. Blend the pineapple chunks in a blender or food processor until smooth. Set aside.

Step 2: Mix the Base

1. In a mixing bowl, combine coconut milk, coconut cream, sugar (or maple syrup), and a pinch of salt.
2. Whisk the mixture until the sugar dissolves completely.
3. Add the pineapple puree, vanilla extract, and lime juice to the bowl. Stir until well combined.
4. For added texture, fold in shredded coconut (optional).

Step 3: Churn the Ice Cream

1. If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions until thick and creamy.
2. If not using an ice cream maker, pour the mixture into a freezer-safe container. Cover with a lid or plastic wrap.
3. Freeze for 6 hours, stirring every hour for the first 3 hours to prevent large ice crystals from forming.

Step 4: Serve

1. Once frozen, scoop the ice cream into bowls or cones.
2. Garnish with pineapple slices, toasted coconut flakes, or a drizzle of caramel sauce.
3. Serve immediately and enjoy the tropical flavors!

Tips for Perfect Coconut Pineapple Ice Cream

• Use ripe pineapple for natural sweetness.
• Chill the coconut milk and cream overnight for a creamier texture.
• If you prefer a sweeter ice cream, adjust the sugar or add a tablespoon of honey (for non-vegan).
• Toast the shredded coconut lightly for an extra burst of flavor.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. Allow it to sit at room temperature for 5-10 minutes before scooping for easier serving.

Enjoy this refreshing Coconut Pineapple Ice Cream as a guilt-free dessert that’s both delicious and easy to make