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pineapple ice cream recipe
- Total Time: 4 hours 45 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This easy homemade pineapple ice cream features a rich, creamy texture and a delicious toasted coconut swirl. It’s a perfect tropical dessert for summer, requiring simple ingredients and a basic churning process for a satisfying result.
Ingredients
- 400 g (14 oz) well-drained crushed pineapple, unsweetened
- 480 ml (2 cups) heavy cream (35-40% fat)
- 240 ml (1 cup) whole milk
- 150 g (¾ cup) granulated sugar
- 5 ml (1 tsp) alcohol-free vanilla extract
- 2 g (¼ tsp) fine sea salt
- 75 g (¾ cup) unsweetened shredded coconut (for swirl and garnish)
- 60 ml (¼ cup) full-fat coconut milk
- 30 g (2 tbsp) light brown sugar
Instructions
- Prepare Ice Cream Base: In a large bowl, combine the pineapple, heavy cream, whole milk, granulated sugar, vanilla extract, and sea salt. Whisk until the sugar is dissolved, then cover and refrigerate the mixture for a minimum of 4 hours, or ideally overnight, until thoroughly chilled.
- Toast Coconut: Preheat your oven to 160°C (325°F). Spread the shredded coconut in a single layer on a baking sheet and toast for 7-10 minutes, stirring halfway through, until golden brown. Remove from oven and let cool completely.
- Make Coconut Swirl Paste: Transfer 60g (½ cup) of the cooled toasted coconut to a food processor with the coconut milk and brown sugar. Process until a thick, chunky paste forms. Reserve the remaining 15g (¼ cup) of toasted coconut for garnish.
- Churn Ice Cream: Pour the chilled ice cream base into your ice cream maker bowl. Churn according to manufacturer’s instructions for 20-30 minutes, or until the mixture reaches a soft-serve consistency.
- Incorporate Swirl: During the last 5 minutes of churning, or when transferring to a container, gradually add spoonfuls of the toasted coconut swirl paste, allowing it to ribbon through the ice cream. Do not overmix.
- Freeze to Set: Transfer the ice cream to an airtight, freezer-safe container. Press a piece of parchment paper directly onto the surface before sealing. Freeze for at least 4-6 hours until fully firm.
- Garnish and Serve: Scoop the firm ice cream into bowls. Garnish each serving with a light sprinkle of the reserved toasted shredded coconut flakes before serving.
Notes
Ensure pineapple is thoroughly drained to prevent ice crystals from forming. Chill the ice cream base completely before churning for a smoother texture. Use high-fat dairy (heavy cream and whole milk) for optimal creaminess. To prevent freezer burn, press parchment paper onto the ice cream surface before sealing the container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: General
Nutrition
- Serving Size: 1/2 cup
- Calories: 310 kcal
- Sugar: 25 g
- Sodium: 25 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: pineapple, ice cream, coconut, swirl, tropical, summer, homemade, dessert, frozen
