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Pineapple Ice Cream
Amelia Amelia

No-Churn Pineapple Ice Cream

This creamy, tropical no-churn pineapple ice cream blends fresh pineapple with rich coconut milk for a dairy-free treat. Sweet, tangy, and ridiculously easy, it’s a mini vacation in every bite.
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Tropical, Vegan
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fresh pineapple chunks (or frozen, thawed)
  • 13.5 oz can full-fat coconut milk
  • 0.5 cup honey or maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 tbsp rum (optional)

Equipment

  • blender or food processor
  • mixing bowl
  • whisk
  • loaf pan or shallow dish
  • parchment paper
  • measuring cups and spoons

Method
 

  1. Place pineapple chunks into a blender or food processor. Blend until smooth with no chunks remaining.
  2. In a mixing bowl, whisk together coconut milk, honey or maple syrup, vanilla extract, and a pinch of salt. Taste and adjust sweetness as needed.
  3. Stir the pineapple purée into the coconut mixture until fully combined.
  4. Pour the mixture into a shallow loaf pan. Cover with parchment paper to prevent ice crystals.
  5. Freeze for at least 4 hours, or until firm. For softer texture, let sit at room temperature for 5 minutes before scooping.
  6. Scoop into bowls, garnish with a pineapple wedge if desired, and serve immediately.

Notes

Use frozen pineapple (thawed) for convenience. Add 1 tbsp rum for an adults-only twist. For extra texture, fold in toasted coconut flakes. Grill pineapple before blending for a smoky depth. Store covered with parchment to prevent ice crystals.