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Coconut Pineapple Ice Cream

A delightful escape to a tropical paradise, this Coconut Pineapple Ice Cream combines creamy coconut milk with vibrant fresh pineapple for an irresistible treat.
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Prep Time 10 minutes
Total Time 6 hours
Servings: 4 servings
Course: Dessert, Ice Cream
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups coconut milk Use full-fat for creamier texture.
  • 1 cup fresh pineapple, chopped Fresh gives the best flavor.
  • 3/4 cup sugar Can substitute with erythritol or stevia.
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 pinch salt

Method
 

Preparation
  1. Add coconut milk, chopped pineapple, sugar, vanilla extract, lemon juice, and a pinch of salt into a blender.
  2. Blend until smooth and creamy.
  3. Pour the mixture into a container and cover.
Freezing
  1. Freeze for 4 to 6 hours, or until firm.
  2. Let sit at room temperature for a few minutes to soften before scooping.
Serving
  1. Serve in bowls topped with fresh pineapple chunks, shredded coconut, or chocolate syrup.

Notes

Store in an airtight container in the freezer for up to 2 weeks. For best texture, consume within the first week.