Pineapple Coconut Ice Cream Recipe
Pineapple Coconut Ice Cream Recipe is a refreshing and tropical dessert. It is creamy, sweet and full of fruity flavor. This homemade ice cream is perfect for hot days.
Ingredients
- 2 cups fresh pineapple chunks
- 1 cup coconut milk full fat
- 1 cup heavy cream
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
Blend the pineapple
- Add pineapple chunks to a blender. Blend until smooth and thick. Make sure there are no large pieces. This will give a smooth ice cream texture.
Cook the base mixture
- Pour pineapple puree into a saucepan. Add sugar and lemon juice. Cook on low heat. Stir often until sugar melts completely. Do not boil the mixture.
Add coconut and cream
- Remove the saucepan from heat. Add coconut milk, heavy cream, vanilla extract and salt. Whisk everything well until smooth and creamy. Let it cool to room temperature.
Chill the mixture
- Place the mixture in the fridge. Chill for at least 2 hours. This step helps improve flavor and texture. Cold mixture churns better in the next step.
Churn the ice cream
- Pour chilled mixture into an ice cream maker. Churn according to instructions. It will become thick and creamy. If you do not have one, skip to next step.
Freeze and set
- Transfer mixture to a container. Freeze for 4 hours or until firm. Scoop and serve your Pineapple Coconut Ice Cream when ready.
Notes
- Use ripe pineapple for best sweetness and flavor.
- Full-fat coconut milk gives a creamy texture.
- Chill the mixture well before freezing.
- Add shredded coconut for extra texture.
- Do not overcook the pineapple mixture.
- Taste before freezing and adjust sugar if needed.