Effortless Coconut and Pineapple Ice Cream, Dairy-Free
A creamy, tropical treat is perfect for hot days when you want something sweet yet refreshing. Made with simple ingredients and no dairy, it’s an easy way to enjoy a guilt-free indulgence at home.
Prep Time19 min
Total Time20 min
Difficulty
Easy
Expert Cooking Tips
Use ripe pineapples for the best natural sweetness.
Chill your mixing bowl and utensils to help the ice cream freeze faster.
Blend the coconut milk and pineapple thoroughly for a smooth texture.
Ingredients
0/5
What Makes This Recipe So Good
This dessert is a refreshing treat that's naturally sweet and creamy without any dairy. It's perfect for hot days and suits those with dietary restrictions. Plus, it comes together quickly with just a few simple ingredients.
Step 1
Pop a can of pineapple in the fridge to chill while you get started. Then, spoon the coconut cream into the cups of a silicone muffin pan, spreading it out evenly. Pop the pan in the freezer and let it firm up for about three hours.
Step 2
Once the coconut cream is frozen solid, take the pieces out and toss them into a blender. Add the chilled pineapple along with its juice, some frozen banana slices, vanilla extract, and a bit of honey. Blend everything together until it’s nice and smooth.
Step 3
Spoon the creamy mixture back into the silicone muffin cups and freeze again for another three hours or so. When you’re ready to serve, take the ice cream out a few minutes early to let it soften just enough to easily pop out of the cups. If you’re serving it in a bowl, a sprinkle of shredded coconut on top makes a lovely finishing touch.
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Inspiration
Serve this ice cream in bowls topped with toasted coconut flakes or fresh pineapple chunks. It also pairs well with a drizzle of honey or a sprinkle of chopped nuts for added crunch.
Food Storage Tips
Keep the ice cream in an airtight container in the freezer to maintain its freshness. Before serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
Frequently Asked Questions
Can I use regular canned coconut milk instead of coconut cream?
Coconut cream is thicker and creamier, so it works best for this recipe. Using regular coconut milk may result in a thinner texture.
How long does the ice cream keep in the freezer?
It stays good for up to 1 week when stored in an airtight container or covered silicone cups.
Can I substitute honey with another sweetener?
Yes, maple syrup or agave nectar are great vegan alternatives to honey.
Do the bananas need to be completely frozen?
Yes, using fully frozen bananas helps create a smooth and creamy texture.
Is it necessary to chill the pineapple before blending?
Chilling the pineapple helps keep the mixture cold and improves the ice cream’s texture.
Can I make this recipe without a silicone muffin pan?
Yes, you can use any small freezer-safe container or ice cube tray to freeze the coconut cream.
How do I prevent the ice cream from getting icy?
Using frozen bananas and coconut cream helps keep it creamy, and blending well ensures a smooth texture.
Can I add other fruits or mix-ins?
Absolutely! Fresh berries or chopped nuts can be added for extra flavor and texture.
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