Description
A delightful and creamy Pineapple Coconut Glow Ice Cream that brings the taste of tropical sunshine to your dessert table.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup coconut milk (full-fat for creaminess)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups fresh pineapple chunks (or canned, drained)
- ¼ cup sugar (adjust based on pineapple sweetness)
- 1 tbsp lemon juice
- Shredded coconut (toasted or plain)
- Extra pineapple syrup drizzle
Instructions
- Make the Pineapple Swirl: Blend pineapple chunks until smooth. In a saucepan, combine puree, sugar, and lemon juice. Simmer for 8–10 minutes until thickened into a sauce. Cool completely before using.
- Prepare the Ice Cream Base: In a bowl, whisk together heavy cream, coconut milk, sugar, vanilla, and salt until sugar dissolves. Chill mixture in the refrigerator for 2–3 hours (or overnight).
- Churn the Ice Cream: Pour chilled base into an ice cream maker and churn until soft-serve consistency (20–25 minutes).
- Layer & Swirl: Spread half of the churned ice cream into a loaf pan or freezer-safe dish. Spoon pineapple swirl over it and lightly marble with a knife. Add the rest of the ice cream and repeat with more swirl. Sprinkle shredded coconut on top.
- Freeze & Serve: Cover and freeze for at least 4–6 hours until scoopable. Serve with extra pineapple drizzle and coconut flakes.
Notes
- For a vegan version, substitute heavy cream with coconut cream and use a plant-based sweetener.
- Adjust the sugar in the pineapple swirl based on the sweetness of the pineapple used.
- To enhance the tropical flavor, consider adding a splash of rum to the ice cream base.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Tropical
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg