Cuisinart Pineapple Coconut Ice Cream
This creamy, tropical Pineapple Coconut Ice Cream is a two-ingredient wonder that’s refreshing, dairy-free, and incredibly easy to make. Perfect for summer days or when you crave a taste of the tropics, this recipe comes together in minutes with just a food processor and freezer.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes (+ optional freezing time)
- Yield: 4 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 4 cups frozen pineapple chunks (ripe for natural sweetness)
- 1 cup full-fat canned coconut milk (well-shaken for creaminess)
Instructions
- Blend Pineapple: Add frozen pineapple chunks to a food processor or high-powered blender. Pulse several times until the pineapple is broken into smaller pieces resembling crushed ice. Scrape down the sides as needed.
- Add Coconut Milk: Pour in the coconut milk and blend until the mixture is smooth and creamy, like soft serve ice cream.
- Serve or Freeze: Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 2–4 hours for a firmer consistency. Let it sit at room temperature for 5–10 minutes before scooping if frozen solid.
Notes
Serving Suggestions:
- Serve in bowls or waffle cones, topped with toasted coconut flakes, fresh mint leaves, or lime zest for a tropical touch.
Tips & Tricks:
- Use fully frozen pineapple chunks for the best texture. Avoid over-blending to prevent the mixture from warming up.
- For an ultra-creamy version, substitute coconut milk with coconut cream.
Storage & Reheating:
- Store in an airtight container in the freezer for up to 2 weeks. To soften, let it sit at room temperature for a few minutes before serving.
Find it online: https://icecreamin.com/cuisinart-pineapple-coconut-ice-cream/