There’s something magical about pineapple and coconut together. It’s like a mini vacation in a bowl—refreshing, creamy, and oh-so-tropical. Best part? This ice cream is dairy-free, paleo-friendly, and incredibly easy to make. You don’t even need an ice cream maker. Just grab a few simple ingredients, your Ninja Creami, and let’s dive into this delicious treat!
What to Expect
This recipe is:
- Quick to prep: You’ll need 2 minutes to throw everything together.
- Simple to make: Freeze it for 24 hours, then a quick spin in the Ninja Creami, and you’re done.
- Perfect for sharing: Makes two servings (or keep both for yourself—I won’t judge).
And don’t worry—it’s beginner-friendly. If you can blend and freeze, you’re good to go!
What You’ll Need
Ingredients
Here’s your short and sweet shopping list:
- 1.5 cups canned pineapple chunks in juice: Sweet and juicy. Fresh pineapple works too—just freeze the chunks first.
- ½ cup coconut cream: Thick, rich, and dairy-free. Use the creamy part from a can of full-fat coconut milk if needed.
- 10 drops liquid stevia (optional): Want it sweeter? Stevia works. Or try honey or maple syrup.
- Pinch of salt: Trust me—this tiny pinch makes the flavors pop.
Quick tip: Use chilled ingredients to help speed up the freezing.
Equipment
You’ll need:
- Ninja Creami machine: No ice cream maker? No problem.
- Immersion blender (or regular blender): Blend everything right in the container.
- Freezer-safe container: Make sure it’s clean, dry, and ready to freeze.
Don’t have a Ninja Creami? No worries! Freeze the mixture in a dish and blend it once solid. It won’t be as creamy, but it’ll still taste amazing.
Ready? Let’s Make It
Step 1: Blend It Up
Add your pineapple chunks (with juice), coconut cream, stevia (if using), and salt to the Ninja Creami container. Blend until smooth and creamy. The texture should be thick, not watery.
Pro tip: If it’s too thick, add a splash of pineapple juice. But don’t overfill the container—it needs space to freeze properly!
Step 2: Freeze and Wait
Pop the lid on and stick the container in your freezer—upright on a flat surface. Let it freeze for at least 24 hours. Yes, it’s a long wait, but the reward? Totally worth it.
Step 3: Spin Into Ice Cream
When you’re ready to enjoy, take the frozen container out of the freezer. Place it in your Ninja Creami, secure the blade lid, and select “Light Ice Cream” mode. Give it a minute to spin its magic.
Does it look a bit powdery? No problem! Just hit “Respin” to smooth it out.
Make It Yours
Want to get creative? Here are some fun twists:
Flavor Ideas
- Add a splash of vanilla extract or a pinch of cinnamon.
- Toss in shredded coconut or crushed nuts after spinning for a crunchy topping.
Seasonal Swaps
- Replace pineapple with frozen mango or peach for a summer vibe.
- Feeling cozy? Try spiced apples with a sprinkle of cinnamon for a winter treat.
Serving & Storing
How to Serve
Scoop it into a cute bowl or pile it onto a waffle cone. Top with toasted coconut flakes or fresh fruit. Instant tropical vibes!
Got Leftovers?
If you somehow have any left, seal it up and pop it back in the freezer. It’ll keep for up to a week. When you’re ready to eat, let it sit out for 5–10 minutes to soften.
That’s it! A creamy, dreamy dessert that’s perfect for sunny afternoons or after-dinner treats. So, grab your pineapple and coconut cream, and let’s make some magic happen. Because honestly, who doesn’t need a little tropical escape in their life?
