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 (8 ounce) can crushed pineapple in juice
- 1 (13.5 ounce) can unsweetened coconut cream
- 2 sliced bananas, frozen
- 1 teaspoon vanilla extract
- 1 tablespoon honey (Optional)
- ½ cup unsweetened shredded coconut (Optional)
Instructions
- 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.
- 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.
- Divide coconut mixture among the silicone muffin cups.
- 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.