No-Churn Pineapple Coconut Ice Cream

Course: Dessert, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 5

Freeze time: 4

Total Time: 4 5

Servings: servings

Calories: 206kcal

Author: Jazzmine Woodard

Creamy, naturally sweet "nice cream" treat full of tropical flavor and low on calories

Print Recipe

Equipment

1 Food Processor
1 silicone spatula or kitchen spoon
1 freezer safe container

Ingredients

1 ½ pounds frozen pineapple chunks
13.5 ounces full-fat coconut milk
1 teaspoon ground ginger
½ lime

Instructions

Add pineapple chunks, coconut milk, ginger, and juice of the lime to food processor.
1 ½ pounds frozen pineapple chunks, 13.5 ounces full-fat coconut milk, 1 teaspoon ground ginger, ½ lime
Cover food processor and pulse mixture until smooth, pausing to scrape down the sides with the spatula, as needed to incorporate all the ingredients.
Enjoy immediately as a soft-serve dessert or transfer to freezer-safe container and freeze for at least four hours for firm scoops. Let thaw at room temperature for about 10 minutes before scooping.

Video

Notes

Modifications

I must stress that you'll get the best results using full-fat coconut milk, and, of course, the flavor. But I've also tried this recipe with almond milk, and it comes close.

Feel free to mix and swirl other fruity flavors into the mix like passion fruit, banana, mango, or papaya.

If you want to amp up the sweetness, add a tablespoon of agave nectar, honey, maple syrup, or a liquid zero-sugar option like stevia or monk fruit.

Storage

Store in an airtight, freezer-safe container in the freezer, and it will keep for up to three months. Just note that the texture tends to get icier after two weeks.

Nutrition