Easy Dairy-Free Coconut-Pineapple Ice Cream recipe

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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
½ cup unsweetened shredded coconut

Nutrition Info

204.8 calories
carbohydrate: 14.5 g
cholesterol: : -
fat: 17 g
fiber: 2.4 g
protein: 2.1 g
saturatedFat: 15 g
servingSize: -
sodium: 3.9 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

This easy ice cream with coconut cream and canned pineapple in juice does not require an ice cream maker. All you need is a bit of time, a blender, and a silicone muffin pan or ice cream pop molds.

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