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Pineapple Coconut Ice Cream

Enjoy tropical flavors at home with rich, creamy coconut and sweet, tangy pineapple. This heavenly ice-cold dessert is a luxurious treat in a cone, a sundae, or on its own.
Makes about 12 scoops of ice cream
Course Dessert/Snack
Cuisine International
Diet Gluten Free
Prep Time 10 minutes
Freeze Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Calories 321kcal
Author Imma

Ingredients

  • cups (650-700g) fresh pineapple, chopped (about 1 cup puree)
  • teaspoon (.5g) salt
  • 2 cups (475ml) heavy whipping cream, very cold
  • 1 14-ounce can sweetened condensed milk
  • 1 14-ounce can coconut cream
  • ½-1 teaspoon (2-5ml) vanilla extract
  • ½ teaspoon (2-3ml) rum (optional, omit if for children)

Instructions

  • Thoroughly chill your bowls and ingredients.
  • Puree the pineapple chunks in a blender until smooth.
  • Pass the blended pineapple through a fine mesh strainer to discard any solids. You should have about a cup of strained puree. (Optionally, leave the fiber in your ice cream for more texture.)
  • Pour the strained pineapple puree into a saucepan. Then bring it to a boil and simmer over low heat for 15-20 minutes for ¾-1 cup of cooked pineapple puree.
  • Let it cool for about 30 minutes, then chill it in the fridge so it's as cold as possible before assembling.
  • Pour the frigid heavy whipping cream into a large chilled bowl and beat with a hand mixer on high for 3-4 minutes until soft peaks form. The peeks shouldn't be too stiff, or the cream will break, and the ice cream could be grainy.
  • Take out half of the whipped cream and place it in another bowl. Reserve the other half in the freezer while you proceed.
  • Pour the condensed milk, chilled pineapple puree, coconut cream, vanilla extract, and rum (if using) into the bowl of whipped heavy cream and gently fold to combine.
  • Then, take the reserved bowl of whipped cream from the freezer and fold in the pineapple coconut cream mixture until combined.
  • Next, transfer it to a chilled freezer-safe pan and cover with plastic film. Lightly press the plastic film directly on the surface of the mixture, making sure to cover all the angles and edges. Make sure there is no air between the ice cream and the cling film.
  • Freeze until firm (6 hours to overnight).
  • Serve in a bowl or cone with your favorite toppings.

Notes

  • The riper the pineapple, the sweeter and more flavorful the ice cream.
  • Chill the whipped cream as cold as possible without freezing it for faster whipping.
  • Skip straining the pulp out and add some pineapple tidbits for more texture.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 2scoops | Calories: 321kcal | Carbohydrates: 15g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 89mg | Sodium: 62mg | Potassium: 184mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1217IU | Vitamin C: 48mg | Calcium: 65mg | Iron: 0.4mg