Pineapple Coconut Ice Cream
This pineapple coconut ice cream is the perfect homemade treat to serve at almost any summertime get-together. Whip out a container of this tropical frozen treat at pool parties, neighborhood cookouts, or Fourth of July celebrations, and watch as your friends and family fall in love with this rich and fruity ice cream flavor. Trust me; there won’t be a person there who doesn’t ask for seconds!
Servings: 8 servings
Calories: 472kcal
Equipment
Ingredients
- 2 cups heavy whipping cream
- 1 ½ tsp vanilla extract or coconut extract
- 1 ½ cup sweetened condensed milk
- 1 cup diced pineapples
- ½ cup shredded coconut
Instructions
- Whip the cream in a medium-sized bowl until it has formed stiff peaks.
- Fold the condensed milk into the whipped cream until the mixture is smooth and homogenous.
- Gently fold in the diced pineapple and shredded coconut until the ingredients are evenly distributed throughout the ice cream mixture.
- Pour the ice cream mixture into a 9x11 inch loaf pan and allow the ice cream to set for 4-6 hours, or until the middle of the pan is fully set.
- Serve and enjoy!
Notes
This ice cream can be stored in the freezer for up to 3 months in the freezer if you keep it covered with plastic wrap or store it in an airtight container.
You can use either fresh or canned pineapple in this recipe.
For some extra pineapple flavor, you can add ¼ cup of pineapple juice to the mixture with the sweetened condensed milk.
Nutrition
Serving: 1 | Calories: 472kcal | Carbohydrates: 44g | Protein: 7g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 135mg | Fiber: 2g | Sugar: 41g