This simple and deliciously creamy Pineapple Coconut Ice Cream recipe combines fresh pineapple, coconut milk, and maple syrup. Perfect in a cone, as a sundae, or on its own! You will love how the pineapple flavor shines through.
Make this recipe no churn or with an ice cream maker.
Pineapple Coconut Ice Cream
I love ice cream!
The cold and creamy deliciousness makes it one of my favorite desserts.
This refreshing pineapple coconut ice cream combines quickly and easily for a great summertime treat. It’s the perfect cool dessert for hot summer days.
No special equipment is required to make up a batch of this soft-serve ice cream; you only need a food processor or blender. If you prefer the texture of firmer ice cream instead of soft-serve, you can place the ice cream in the freezer for a few hours.
Customize this recipe to suit your tastes. Add more or less sweetener, shredded coconut, or a splash of lime juice for an extra tropical twist.
Why You Should Make This Recipe For Pineapple Ice Cream
- Refreshing: Juicy pineapple makes for a refreshing ice cream treat, perfect for those hot summer days. The combination of coconut milk and pineapple makes for a tropical taste reminiscent of a Pina Colada.
- Easy to make: No ice cream machine is needed
- Customizable: Change up the fruit and use mango, bananas, berries, or anything else you have on hand.
- Non-dairy: Using coconut milk instead of dairy milk makes this ice cream suitable for those who don’t eat dairy.
Ingredients + Tips
(Ingredients at a glance, you will find the full printable recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Pineapple | I used chopped, fresh ripe pineapples and froze them, but you can also use pre-frozen or canned pineapple.
- Coconut Milk | Use full-fat canned coconut milk.
- Maple Syrup | Real maple syrup is best; I don’t recommend using pancake/table syrup. You could also use simple syrup or honey. (See notes below under the faqs.)
How To Make No-Churn Pineapple Coconut Ice Cream
Add all the ingredients to your blender or food processor and process for about 60 seconds. Use the tamper that came with your blender, or scrape the sides with a spatula, then process for another 30-60 seconds until everything is nicely blended and creamy.
Serve immediately as soft serve or for ice cream consistency; add the pineapple coconut ice cream to a shallow bowl or loaf pan and allow to freeze for 3-5 hours in the freezer.
Allow to thaw for a few minutes, grab an ice cream scoop, run it under hot water, and scoop and enjoy!
- Make sure to buy full-fat canned coconut milk for the richest taste and texture.
- Buy your fresh pineapple a few days before you want to make this ice cream so it has time to ripen. Not worth using unripe pineapple as it won’t have much flavor.
- Try adding other fruit, like bananas or mangos.
- Add nuts, coconut flakes or chocolate chips.
- Add a pinch of salt to bring out more of the natural sweetness.
- For an extra rich and indulgent ice cream, replace half of the canned coconut milk with coconut cream.
- Mix in a touch of vanilla.
- Or add a bit of rum for a decadent and boozy treat.
Store leftovers in an airtight container for about a week. To serve, let the ice cream sit out on the counter for a few minutes until soft enough to scoop
What kind of Pineapple should i use?
If you have fresh pineapple, use it, it will be delicious! You will need to chop it up and freeze it before making this ice cream. You can also use canned pineapple chunks; if using canned, you most likely will not need much additional sweetener. (just freeze it first.) After blending, taste the ice cream mixture and adjust the sweetness accordingly.
Pre-frozen, chopped pineapple works fine too. 5 oz equals about 1 cup.
Do I have to use coconut milk?
No, dairy milk works well too. You can use a combo of heavy cream and whole milk or half n half. You lose the tropical coconut flavor without coconut milk, but pineapple ice cream tastes delicious too. I would not recommend skim milk.
One thing to note, fresh pineapple contains an enzyme called bromelain which, when combined with the natural acidity of pineapple, reacts with the dairy in ice cream, resulting in a bitter taste. The good news is the bromelain in fresh pineapple is deactivated by cooking, so I suggest using canned pineapple if you want to use dairy milk.
Can I use real sugar instead of maple syrup?
You can use real white granulated sugar (about 1/3 cup), simple syrup, or even honey. I would recommend a liquid sweetener over granulated sugar, as the granulated sugar could cause the ice cream to be a bit grainy.
If using simple syrup, brands differ on the amount of sugar/sweetness, but you could start with 1/4th cup, taste, and add more if needed. Honey would be a one-to-one swap.
I have seen other recipes using sweetened condensed milk, I have not tried it, but it would be a good option if using canned pineapple. Start with about 7 oz, taste, and add more as needed to reach desired sweetness.
What do I do if my pineapple coconut Ice Cream freezes solid?
If, after freezing, the ice cream is too hard to scoop, let it sit on the counter for about 5 to 10 minutes and try again. Running the ice cream scoop under hot water before scooping it will also make it easier to scoop.
Can I make this in an ice cream maker?
Yes, you can make this pineapple ice cream in the ice cream maker. I recommend using non-frozen fresh or canned pineapple with an ice cream machine. Use a blender or food processor to blend the ingredients until smooth, then process in your ice cream maker according to the ice cream maker instructions. (No need to freeze the pineapple beforehand.)
This is also an excellent recipe to make using the Ninja Creami. Blend your fresh pineapple with the ingredients and freeze in the Creami container.
Looking for more ice cream recipes?
- No Churn Pumpkin Ice Cream
- Strawberry Cheesecake Ice Cream
- Homemade Peach Ice Cream
- Low Carb Mint Chocolate Chip Ice Cream
Did you make this Pineapple Coconut Ice cream?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
The tropical flavors of pineapple and coconut meet creamy perfection in this homemade pineapple coconut ice cream. The recipe is made with only three simple ingredients allowing the fresh pineapple flavor to shine.
- 3–4 cups Pineapple, chopped and frozen
- 1 cup Coconut Milk
- 1/3 cup Maple Syrup
- optional: Ice Cream Cones
- Add all ingredients to your blender or food processor and process for about 60 seconds.
- Use the tamper that came with your blender, or scrape the sides with a spatula, then process for another 30-60 seconds until everything is nicely blended and creamy.
- Serve immediately as soft serve or for ice cream consistency; add the pineapple coconut ice cream to a loaf pan and allow to freeze for 4-5 hours in the freezer.
- Allow to thaw for a few minutes, grab an ice cream scoop, run it under hot water, and scoop into the ice cream into cones and enjoy!
- Serving Size: 1/6 of recipe
- Calories: 161
- Fat: 5
- Carbohydrates: 27
- Fiber: 2
- Protein: 1
Keywords: pineapple coconut ice cream, pineaple ice cream
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.