This Pineapple Coconut Ice Cream is made with real pineapple and a rich coconut cream base, so it freezes smooth and scoops perfectly! Cooking the pineapple first concentrates the flavour and stops the ice cream from turning icy, with a tangy pineapple swirl folded through for contrast. It’s dairy free, works with or without an ice cream maker, and delivers a clean, classic pineapple–coconut flavour that actually tastes like ice cream.
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Why You’ll Love This Recipe
- No ice cream maker needed: You can make this with just a blender, stovetop and a freezer.
- The pineapple swirl is so delicious: Cooking down the pineapple creates this tangy-sweet syrup that is like built-in topping with zero extra effort at serving time.
- Incredibly creamy without dairy: Thanks to chilled coconut cream, it has a smooth, gelato consistency but is naturally vegan.
Ingredients You’ll Need
Here’s your shopping list of everything you need to make Pineapple Coconut Ice Cream:
- Fresh or canned pineapple
- Granulated sugar
- Lemon juice
- A pinch of salt
- Cornstarch
- Thick coconut cream (the solid part from full-fat canned coconut milk)
- Vanilla extract (Optional)
- White or light rum (Optional)
The full recipe card is down at the bottom, so you can check all the measurements when you’re ready!
Instructions
Here’s how to make Pineapple Coconut Ice Cream! Jump to the recipe card at the very bottom of this post for the detailed instructions.
Step One: Cook the pineapple with sugar, lemon juice, and a pinch of salt until soft and jammy. If you’re using canned pineapple, this step is even faster.
Step Two: Set aside a bit of the mixture for the swirl, then stir cornstarch into the rest to thicken slightly. This helps the ice cream hold its creamy texture once it’s frozen.
Step Three: Grab your chilled coconut cream – just the thick part -and toss it into a blender with the warm pineapple mixture. Blend until super smooth. Add vanilla or rum if you’d like.
Step Four: Pour the base into a container.
Step Five: Simmer the reserved pineapple with a bit more sugar and lemon juice until it turns syrupy.
Step Six: Cool the syrup, swirl it into the ice-cream base, then freeze.
Step Seven: Use either the no-churn or ice cream maker method. Once frozen, let it soften slightly before scooping – and enjoy!
Storage
Store the ice cream in a freezer-safe container with plastic wrap pressed directly on top to keep ice crystals away. It’ll stay at its best for up to two weeks – just let it sit out for 10–15 minutes before scooping so it softens up a bit. I like using a loaf pan because it’s easy to scoop from and fits perfectly in my freezer!
Expert Tips
Use only the thick, solid portion from fully chilled full-fat coconut cream. The watery liquid at the bottom will make the ice cream freeze harder and less scoopable, so save it for smoothies instead.
FAQ
Yes, just drain it well so it’s not too watery. I’ve made it both ways and canned still works fine.
No, however it will be a creamier consistency if you use one. But you can make it no-churn also, just keep in mind it will be a little less creamy and more stiff, so let it sit out for a few minutes before scooping. If you want to get your own ice cream maker, I love my Cuisinart 2-Quart Ice Cream Maker – turns out perfect every time!
Stick with full-fat canned coconut milk and chill it overnight. You’ll want the thick, scoopable part at the top – not the watery stuff underneath. That’s what gives it that rich, smooth texture.
You can make it a few days ahead – it actually needs time to set up in the freezer anyway. Just let it sit on the counter for about 10 minutes before scooping so it softens up a bit.
Serving Suggestions
This pineapple ice cream is so good on its own, but if you want to take it up a notch, you can serve it in various ways:
- Try topping it with toasted coconut flakes, a drizzle of dark chocolate, or even a few crushed graham crackers for a bit of crunch.
- Make it into ice cream sandwiches using your favorite cookies – messy, but 100% worth it.
- If you’re serving it at a gathering, a bowl of fresh berries on the side makes it feel extra summery and bright.
More Homemade Ice Cream Recipes
- Coconut Vanilla Ice Cream – this is a vegan version of a classic ice cream, and perfect for pairing with hot desserts like my Self-Saucing Chocolate Pudding or a slice of warm Pumpkin Bundt Cake.
- Vegan Matcha Ice Cream – a beautiful green, not overly sweet ice cream with classic matcha latte flavor.
- Kiwi Sorbet – light, refreshing and the perfect palate cleanser. Can be made without an ice cream maker.
- Chocolate Ice Cream – a classic rich treat, this recipe from Panaceas Pantry is heavenly.
Can’t wait for you to try this one! Leave a star rating and review below or tag me on social media – I am mostly on Instagram, my handle is @glowdiaries___ 🙂
Pineapple Coconut Ice Cream
Ingredients
Ice Cream Base
- 2 cups fresh pineapple chopped (or 1½ cups well-drained crushed canned pineapple)
- ¾ cup granulated sugar
- 1 tbsp lemon juice
- Pinch of salt
- 1 tbsp cornstarch
- 1½ cups thick coconut cream scooped from 2–3 chilled cans – solid part only
- 1 tsp vanilla extract Optional
- 1 tbsp white or light rum Optional
Pineapple Swirl
- ¼ cup reserved cooked pineapple mixture
- 1 tbsp granulated sugar
- Squeeze of lemon juice
Instructions
- Chill the coconut cream overnight in the refrigerator for at least 12 hours.
- Add pineapple, sugar, lemon juice, and salt to a saucepan. Cook over medium heat for 10–12 minutes until softened and slightly thickened. (If using canned pineapple, cook for 5–6 minutes.)
- Scoop out ¼ cup of the cooked pineapple mixture and set aside for the swirl.
- Add cornstarch to the remaining mixture. Cook 1–2 minutes more, stirring until thickened. Let cool slightly.
- Scoop out the thick, solid layer from the top of 2–3 cans of chilled full-fat coconut cream. You want 1½ cups of just the thick cream — avoid the watery liquid at the bottom (save it for smoothies or cooking). Add the coconut cream to a blender with the cooked pineapple mixture. Blend until completely smooth and creamy. Add vanilla or rum if using. Taste and adjust lemon or sugar if needed.
- For the swirl, simmer the reserved ¼ cup pineapple with 1 tbsp sugar and lemon juice for 3–5 minutes until syrupy. Cool completely.
No-Churn Method
- Pour the blended base into a freezer-safe container. Drizzle the syrup over and gently swirl with a skewer or knife. Cover with plastic wrap pressed to the surface. Freeze 4–6 hours. Let soften for 10–15 minutes before scooping.
Ice Cream Maker Method
- Chill the blended base for 4 hours or overnight. Churn according to manufacturer instructions (about 20–25 minutes). Transfer to a container, swirl in the syrup, and freeze 2–4 hours.
Notes:
- Coconut cream: Use only the thick part from chilled full-fat coconut cream cans.
- You’ll need 2–3 cans to get 1½ cups of thick cream.
- For softer scooping, add 1 tbsp vodka or white rum before freezing.
- Store with plastic wrap pressed against the surface to reduce ice crystals.
- Best consumed within 2 weeks.
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