Easy Dairy-Free Coconut-Pineapple Ice Cream

This easy ice cream with coconut cream and canned pineapple in juice does not require an ice cream maker. All you need is a bit of time, a blender, and a silicone muffin pan or ice cream pop molds.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 205 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon honey (Optional)
• 1 (8 ounce) can crushed pineapple in juice
• 1 (13.5 ounce) can unsweetened coconut cream
• 2 sliced bananas, frozen
• ½ cup unsweetened shredded coconut (Optional)

Recipe Instructions

Step 1

Place unopened can of pineapple in the fridge to chill. Set a silicone muffin pan onto a metal tray and evenly divide coconut cream amongst the muffin cups. Place in the freezer and freeze solid, about 3 hours.

Step 2

Remove frozen coconut cream from the muffin pan and place in a blender. Add chilled pineapple and juice, frozen banana slices, vanilla extract, and honey; blend until smooth.

Step 3

Divide coconut mixture among the silicone muffin cups.

Step 4

Return to the freezer and freeze for about 3 hours. Remove a few minutes before serving to allow ice cream to soften enough to be easily removed from muffin cups. If serving the ice cream in a dish, garnish with shredded coconut.