I’m not lactose-intolerant or anything but have been off dairy milk for years now and was excited to find that this tropical pineapple nice cream tastes amazing when made with my favorite non-dairy milk. I’ve used coconut milk (the creamiest) and almond milk with good results. Even more exciting is that there’s no need to add any sugar to get sweet, sweet goodness from this recipe. Just frozen pineapple chunks, a bit of ginger, and lime provide ample flavor.
Like with my no-churn cherry & black sesame ice cream recipe, everything here comes together in a food processor. Simply add all the ingredients, pulse (plus a little scraping), and enjoy. That’s it. Ice cream in under 10 minutes! And zero guilt. Honestly, truly–you can’t beat that! This recipe was inspired by Salt + Lavender’s easy strawberry nice cream, which requires just two ingredients. You can tweak this to incorporate whatever ingredients you’re feeling at the moment (I’m going to try cherry next!). This pineapple nice cream has a nice, soft-serve texture immediately after making or can be frozen for an hour or so for more firmness.
You can have dreamy, dairy-free, frozen goodness in just five minutes and with only a few easy ingredients. Everything comes together in almost no time without any additional freezing, churning, or mixing required! The result is creamy, naturally sweet, and filled with juicy bits of pineapple–perfect for summertime enjoyment.
If you’re a fan of pineapple but maybe want something more naughty, check out this pineapple pound cake or kind-of dark & stormy cocktail. This cherry pineapple ginger smoothie is another easy, dairy-free option that’s also naturally sweet. Thanks for reading!
Easy-to-make naturally-sweet vegan, dairy-free, paleo nice cream made with just four ingredients!
- 1 1/2 pounds pineapple chunks frozen
- 1 teaspoon lime juice
- 1 teaspoon powdered ginger
- 1 13.5 ounce can coconut milk
Add all ingredients to a food processor and process on high until smooth.
It will be necessary to pause the food processor and scrape down the sides of the bowl a couple of times in order to ensure a smooth, uniform mixture with no big chunks. I recommend using a rubber spatula for this.
Enjoy as a soft-serve dessert or freeze for at least three hours for firmer scoops.
If you decide to freeze the nice cream, it will need a few minutes to thaw before being scoopable.
Keeps for about two weeks in the freezer.