Description
Enjoy a taste of sunshine with this creamy homemade pineapple ice cream. This easy recipe uses just a few ingredients for a refreshing and tropical treat.
Ingredients
Scale
- 2 cups frozen pineapple chunks
- ½ cup full-fat coconut milk (or heavy cream)
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
Instructions
- Prep Your Pineapple: Use ripe, sweet pineapple. If using fresh, cut it into chunks and freeze them until solid—ideally overnight. Frozen pineapple gives your ice cream its thick, scoopable texture without needing an ice cream maker.
- Blend Until Creamy: In a high-speed blender or food processor, combine the frozen pineapple chunks, coconut milk, maple syrup, vanilla extract, and a pinch of sea salt. Blend on high, stopping to scrape down the sides as needed. The mixture will start out crumbly but soon become smooth and creamy—like soft-serve.
- Serve or Freeze: Enjoy the pineapple ice cream immediately for a soft-serve texture, or transfer it to a lidded container and freeze for 2–3 hours for a firmer consistency. If it becomes too hard, let it sit at room temperature for 5–10 minutes before scooping.
Notes
- This recipe works beautifully with other frozen fruits too. Swap half the pineapple for mango or banana for a new flavor combo.
- No Coconut Milk? You can substitute with Greek yogurt, oat cream, or heavy cream.
- Add-ins: Stir in shredded coconut, crushed nuts, or swirl in mango puree for a tropical twist.
- No Blender? Use a food processor—it may take a little longer, but it works just as well.
- Want it vegan? Stick to coconut milk and maple syrup for a fully plant-based dessert.
- Extra Pineapple Punch: Add a splash of pineapple juice before blending for even more flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blended
- Cuisine: Tropical / American
Nutrition
- Serving Size: Per serving
- Calories: 150
- Sugar: 14g
- Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g