Indulge in this cool and refreshing homemade coconut pineapple ice cream that perfectly combines tropical flavors. Made with creamy coconut milk, tangy pineapple chunks, and a hint of vanilla, this ice cream is a delightful treat for hot summer days. It's easy to make and doesn't require an ice cream maker. Enjoy this homemade dessert with friends and family, and transport yourself to a tropical paradise.
Ingredients
- 2 cans (14 oz) coconut milk
- 1 cup canned pineapple chunks, drained
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut (optional)
Directions
- In a blender, combine the coconut milk, pineapple chunks, sugar, and vanilla extract. Blend until smooth and creamy.
- If desired, toast the sweetened shredded coconut in a dry skillet over medium heat until golden brown. Set aside.
- Pour the blended mixture into a shallow freezer-safe container. Place in the freezer for about 4 hours or until firm, stirring every hour to prevent ice crystals from forming.
- Once the ice cream is firm, remove it from the freezer and let it sit at room temperature for a few minutes to soften slightly.
- Scoop the ice cream into serving bowls or cones. Top with toasted shredded coconut, if desired, for added texture and flavor.
- Serve immediately and enjoy!
