Dive spoon first into this pineapple coconut ice cream! Sweet, creamy, and bursting with tropical flavor in every indulgent bite. If you are a fan of pineapple ice cream, this recipe is a must. No ice cream maker required!
Pineapple ice cream with coconut gives you the flavor of a tropical vacation. One of my favorite no-churn ice creams.
Table of contents
If you love no churn ice cream, you are in luck. I have a lot of great recipes to whip up. Circus animal ice cream, Galaxy ice cream, Raspberry Cheesecake ice cream, or blackberry ice cream. Or try this dole whip recipe.
Pineapple and coconut just go together amazingly. I wanted to create a no-churn ice cream that used fresh pineapple!
Pineapple is so sweet, refreshing and the perfect fruit for summer and spring entertaining.
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Ingredients For Pineapple Coconut Ice Cream
- Heavy Cream
- Sweetened Condensed Milk
- Coconut Flakes
- Freshly Sliced Pineapple
How To Make
Step 1: Take your heavy cream and place in a stand mixer. You will need to whip this until it forms stiff peaks. It will be like a whipped cream texture.
Step 2: Once the heavy cream is whipped, pour in your sweetened condensed milk and vanilla extract. Fold your mixture together.
Step 3: Now pour in your diced pineapple chunks, and coconut. You can use toasted coconut if you would like a richer flavor for this no churn pineapple ice cream.
Step 4: Once you get your mixture all mixed, pour into your pan. I used a bread pan but you can buy special no churn ice cream containers if you want.
Step 5: Then when your ice cream is fully frozen, spoon up, and serve an incredible homemade pineapple ice cream.
Enjoy this frozen pineapple dessert!
Do I Have To Add Coconut To Ice Cream
No, you are more than welcome to make a straight pineapple ice cream and leave off the coconut.
I loved the coconut added in, but you don’t have to do it.
Sweetened Coconut or Unsweetened Coconut
I used sweetened coconut in this recipe. Since the only sugar is mostly from the fruit you will find if you use unsweetened it might offer a bit of a bitter taste.
If you are worried it will be too sweet, maybe do half unsweet and half sweetened. This is one of my favorite pineapple frozen desserts, and the coconut really elevates the flavor.
How to Store No Churn Ice Cream
You need to keep your ice cream covered and stored in a proper container. I used a loaf pan that I double wrapped in foil. But there are many ice cream containers you can buy and use as well.
Keep your ice cream pushed back far on the shelf in the freezer. Otherwise, if it is at front, each time you open and close the freezer you run the risk of developing ice crystals on top of the ice cream.
If you don’t have fresh pineapple you can use canned for sure. Just drain off the juice of the pineapple before you mix it in.
2-3 months when stored properly in the refrigerator is the shelf life of this ice cream. It can develop ice crystals on top, so be aware of that.
Add a layer of plastic wrap on top of your lid that you are freezing your ice cream in. This is going to help prevent unwanted ice crystals on top of your ice cream.
No churn means you do not need an ice cream machine to make the ice cream. Just mix it up, pour in pan, and freeze as directed.
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- 1 1/2 cup fresh chopped pineapple
- 1/2 cup sweetened coconut, shredded
- 2 cups heavy cream
- 1 - 14 ounce can sweetened condensed milk
- 1/2 teaspoon vanilla
- In a stand mixer pour in your heavy whipping cream. You will turn on high and whip your cream until it forms stiff peaks.
- Now pour in your sweetened condensed milk and vanilla. Use a spatula and fold it in.
- Toss in your freshly cut pineapple and coconut, and mix one more time.
- Pour in your loaf pan or no churn ice cream container. Then cover tightly and place in the freezer for at least 6 hours or better if you let it sit overnight.
- Once fully froze, scoop up your pineapple ice cream, and serve.
To scoop ice cream easier, allow it to sit on the counter for 5-10 minutes. Get your spoon hot with water, and use that to scoop to make it easier to scoop your pineapple coconut ice cream.
You can place plastic wrap over the ice cream before you place the lid. The reason being is it can help prevent ice crystals from forming.
You can use canned pineapple in replace of fresh. Just make sure to drain all the juice of the ice cream.
You can leave the coconut out if you want a straight no-churn pineapple ice cream option.
The ice cream can store for 2-3 months in the freezer. I recommend placing it on the back of the shelf of the freezer. This will help prevent ice crystals forming on top.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 19gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 60mgSodium: 78mgCarbohydrates: 30gFiber: 1gSugar: 29gProtein: 5g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.