Coconut-Pineapple Ice Cream

Coconut-Pineapple Ice Cream

Cream of coconut partners with half-and-half for a creamy backdrop to fresh pineapple chunks, creating an egg-free tropical ice cream of your dreams.

Preparation Time
10 mins
Total Time
10 mins
Calories
328 Calories

Recipe Instructions

Step 1
Combine cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
Step 2
Pour cream of coconut mixture into an ice cream maker and process until thickened according to manufacturer's instructions; transfer to an airtight container, and place in the freezer until firm, about 3 hours.

Ingredients

  • 1 cup half-and-half
  • 1 teaspoon coconut extract
  • 1 (15 ounce) can sweetened cream of coconut (such as Coco Lopez®)
  • 0.5 cup pineapple juice
  • 0.5 cup coconut flakes
  • 0.75 cup finely chopped fresh pineapple

Categories

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