Easy Dairy-Free Coconut-Pineapple Ice Cream

You don’t need an ice cream maker to make this simple ice cream using coconut cream and canned pineapple in juice. All you need is some time, a blender, and an ice cream pop or silicone muffin pan.

Prep Time: 20 mins
Additional Time: 6 hrs
Total Time: 6 hrs 20 mins
Servings: 10
Yield: 10 servings

Ingredients

  1. 1 (8 ounce) can crushed pineapple in juice
  2. 1 (13.5 ounce) can unsweetened coconut cream
  3. 2 sliced bananas, frozen
  4. 1 teaspoon vanilla extract
  5. 1 tablespoon honey (Optional)
  6. ½ cup unsweetened shredded coconut (Optional)

Instructions

  1. Place unopened can of pineapple in the fridge to chill. Set a silicone muffin pan onto a metal tray and evenly divide coconut cream amongst the muffin cups. Place in the freezer and freeze solid, about 3 hours.
  2. Remove frozen coconut cream from the muffin pan and place in a blender. Add chilled pineapple and juice, frozen banana slices, vanilla extract, and honey; blend until smooth.
  3. Divide coconut mixture among the silicone muffin cups.
  4. Return to the freezer and freeze for about 3 hours. Remove a few minutes before serving to allow ice cream to soften enough to be easily removed from muffin cups. If serving the ice cream in a dish, garnish with shredded coconut.

 

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