The best ice cream you’ve ever had pairs perfectly with coconut and pineapple.
| Prep Time: | 10 mins |
| Additional Time: | 3 hrs 30 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (15 ounce) can sweetened cream of coconut (such as Coco Lopez®)
- 1 cup half-and-half
- ¾ cup finely chopped fresh pineapple
- ½ cup pineapple juice
- ½ cup coconut flakes
- 1 teaspoon coconut extract
Instructions
- Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
- Pour mixture into an ice cream maker and process until thickened according to manufacturer’s instructions. Transfer mixture to an airtight container, and place in the freezer for about 3 hours or until firm.
- I use a 1-1/2 quart Cuisinart® ice cream maker and it takes about 22 minutes to churn and thicken the ice cream mixture.
Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 16 g |
| Sodium | 39 mg |
| Sugars | 37 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |