Homemade Pineapple Coconut Ice Cream
Here is a fun no churn ice cream recipe that will cool you off on a hot summer day? Check out this awesome homemade pineapple coconut ice cream recipe!
The summer is finally here and it’s time for all of the delicious summer treats that cool you right off! Between ice cream and popsicles there is so much fun to be had!
Are you a fan of fruit in your ice cream? In general I love a plain vanilla, but lately I’ve been getting more adventurous with my ice cream choices. This one is so yummy and the coconut and pineapple flavors blend so nicely together!
The best part about making your own ice cream is that the options are really endless. You can add a little or a lot of each fruit or even substitute them altogether.
What ingredients are need for this delicious pineapple coconut ice cream?
heavy whipping cream
sweetened condensed milk
pineapple chunks
shredded coconut
ice cream cones
All of the ingredients are super easy to get at the grocery store or the bodega. You will need to use your stand mixer for this recipe.
How do I make this amazing pineapple coconut ice cream?
Using the whisk attachment you will be mixing the heavy cream for around 6 minutes until it stiffens up a bit to look like whipped topping. One you do that, you can gently fold in the condensed milk.
Grab your fruits and place them in the pan and top with the coconut.
Where should I serve this yummy ice cream?
Birthday parties are a great place to start, or even hot days. This ice cream stores pretty well so making it year round is definitely an option!
Here are some more fun homemade ice cream recipes:
Homemade Pineapple Coconut Ice Cream
Are you ready for some amazing ice cream? This Homemade Pineapple Coconut Ice Cream is so yummy and perfect for summer.
Ingredients
- 4 cups heavy whipping cream
- 1 - 14 oz can sweetened condensed milk
- 1 can pineapple chunks
- 1 cup shredded coconut
- ice cream cones
Instructions
- Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer.
- Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens.
- Once it resembles whipped topping then it's ready. You're looking for stiff peaks — the cream should hold its shape firmly when the whisk is lifted and not fall back on itself. Under-whipped cream produces a denser, icier result rather than a light, scoopable ice cream.
- Fold in the sweetened condensed milk until just combined — do not overmix or you will deflate the whipped cream. Pour the entire mixture into a 9-inch square pan.
- Add in the pineapple chunks, pressing them down into the mixture all over the pan. Make sure to drain the can thoroughly before adding — the juice will dilute the cream and cause icy patches in the finished ice cream.
- Place in the freeze for at least 6 hours but best if froze overnight.
- Scoop and serve!
Notes
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 482Total Fat 43gSaturated Fat 30gUnsaturated Fat 13gCholesterol 115mgSodium 105mgCarbohydrates 22gFiber 3gSugar 18gProtein 4g
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Hi! I’m Nellie. I am an entrepreneur, a busy mama of 3 and a wife to my high school sweetheart. I have been sharing content for over 12 years about how to cook easy recipes, workout tips and free printables that make life a little bit easier. I have been featured in places like Yahoo, Buzzfeed, What To Expect, Mediavine, Niche Pursuits, HuffPost, BabyCenter, Mom 2.0, Mommy Nearest, Parade, Care.com, and more!
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