If you're craving a creamy, tropical treat without any dairy, this recipe is perfect for you. With just a few simple ingredients, you can whip up a refreshing coconut-pineapple ice cream that’s both delicious and easy to make at home.
Start by popping the unopened can of pineapple into the fridge to chill while you get everything else ready. Grab a silicone muffin pan and set it on a metal tray, then spoon the coconut cream evenly into the cups. Pop the tray in the freezer and let it freeze solid, which should take about 3 hours.
Once frozen, take the coconut cream pieces out of the muffin pan and toss them into a blender. Add the chilled pineapple along with its juice, some frozen banana slices, a splash of vanilla extract, and a drizzle of honey. Blend everything until it’s nice and smooth.
Spoon the creamy mixture back into the silicone muffin cups and freeze again for another 3 hours or so. When you’re ready to enjoy, take the ice cream out a few minutes early to let it soften just enough to come out easily. If you’re serving it in a bowl, sprinkle a little shredded coconut on top for a fun finishing touch.
- Use ripe pineapple for the best natural sweetness.
- Chill the coconut milk beforehand to help it whip up better.
- Blend the mixture until very smooth to avoid icy textures.
This ice cream is creamy and refreshing without any dairy. It uses coconut and pineapple to create a tropical flavor that feels indulgent but is also light. It’s perfect for those who are lactose intolerant or looking for a vegan-friendly dessert.
Serve this ice cream with fresh fruit like mango or berries. It also pairs well with a sprinkle of toasted coconut flakes or a drizzle of honey or agave syrup for extra sweetness.
Store leftovers in an airtight container in the freezer. Let it sit at room temperature for a few minutes before scooping to soften. Avoid refreezing melted portions to keep the texture smooth.
