Churn up a taste of the tropics with this dairy-free coconut pineapple ice cream. Inspired by the classic piña colada, add a shot of rum if you fancy!
Coconut and pineapple are such a classic duo. This recipe is so fresh and tasty it makes us regret not thinking to make it sooner!
Essentially a marriage of pineapple curd and coconut milk, coconut pineapple ice cream is a year-round taste of the tropics at home. If you want to take things a step further and make piña colada ice cream, just mix in a tablespoon of rum before churning.
- egg yolks
- pineapple purée
- lemon juice
- full-fat coconut milk
If you’re using fresh pineapple, peel it, cut it into chunks, and purée it in a blender, or with a hand blender. If using canned pineapple purée, skip this step.
Whisk together the sugar, egg yolks, pineapple purée, and lemon juice in a medium-sized pot. Bring to a low simmer slowly over medium-low heat.
Continue to simmer the mixture for about 10 minutes, stirring constantly, until thickened. Once thickened, whisk it into the coconut milk.
Cool the coconut pineapple ice cream batter the refrigerator for at least one hour then churn it according to your ice cream maker instructions.
Tips and Notes
Use white or raw cane sugar.
You can use fresh or canned pineapple purée in this recipe, both are good. You can also use thawed frozen pineapple.
Be sure to choose full-fat coconut milk as it gives a creamier texture, and richer mouthfeel. Coconut cream will work too!
Give the coconut milk a good hard whisk to break up any lumps and help the batter emulsify before adding the pineapple curd.
If you prefer, you can sieve the pineapple curd before adding it to the coconut milk. This isn’t necessary, but if you don’t like the textural element of pineapple, you might want to.
If you prefer to go with a dairy base, you can use cream instead of coconut milk. Alternatively, for an even richer dairy-free ice cream, use only the cream scooped from two cans of coconut milk rather than the full can, which is water and cream.
To make a piña colada ice cream, add a shot of rum to the coconut milk before you whisk in the pineapple curd. This will also further prevent the ice cream from freezing into a solid block in the freezer.
We don’t have an option to make this recipe vegan, but here’s a vegan coconut ice cream! Since this is based on a curd made with eggs, there’s not a substitution there.
Other Tasty Frozen Treats
Pretzel & Chocolate Chip Cookie Dough Ice Cream Sandwiches
Coconut Chai Ice Cream Bars
S’mores Ice Cream Bars
Vegan Mint Chocolate Chip Ice Cream
Chocolate Peanut Butter Ice Cream
Magic Shell Ice Cream Bars With Toasted Almond (dairy-free)
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
Coconut Pineapple Ice Cream
- Measuring cups and spoons or a digital kitchen scale
- Medium saucepan
- Mixing bowl
- Ice cream maker
- 1 cup sugar
- 3 egg yolks
- 1 cup pineapple puree, fresh or canned
- 3 tablespoons Juice of a lemon
- 1 can full-fat coconut milk, 13.5 oz / 400ml
- Whisk together the sugar, egg yolks, pineapple purée, and lemon juice in a medium saucepan.
- Heat over low-medium and bring to a low simmer. Simmer for about 10 minutes, stirring constantly, until thickened.
- Add the coconut milk to a large bowl and whisk to break up any lumps and emulsify the milk.
- Pour the thickened pineapple curd into the coconut milk in a slow stream, whisking constantly, until a homogenous mixture forms.
- Cool the pineapple ice cream mixture in the refrigerator for at least an hour, or until cold to the touch, before churning according to ice cream maker instructions.
- After churning, either serve immediately (it will melt quickly) or freeze in a sealed container for up to a month. This ice cream doesn’t harden rock-solid when frozen, but still benefits from a few minutes at room temperature before scooping.