Description
A creamy, tropical dairy-free ice cream blending chilled coconut milk, sweet pineapple, and vanilla. No cook time—chill and freeze for a dreamy treat that evokes beachy vibes in every spoonful.
Ingredients
2 (14-ounce) cans full-fat coconut milk (chilled overnight)
1 (14-ounce) can pineapple chunks (drained)
1/4 cup evaporated coconut milk
1/2 cup pure maple syrup or agave
1 tsp vanilla extract
Pinch of sea salt
Optional: Shredded coconut or diced kiwi/mango for texture
Instructions
Chill coconut milk cans in refrigerator overnight.
Blend coconut milk, pineapple, evaporated coconut milk, maple syrup, vanilla, and salt until smooth.
Churn in an ice cream maker per manufacturer instructions (or freeze in a loaf pan, stirring hourly until firm).
Freeze until fully solid, 2–4 hours.
Scoop into bowls and garnish with optional toppings.
Notes
Chilled coconut milk guarantees creamier texture.
Adjust sweetness to taste—some coconut milks are already rich.
For soft-serve texture, use a vegan ice cream machine. Freeze without churning: pour into a pan and stir every 30 minutes.
- Prep Time: 15
- Category: Desserts & Sweets
- Method: Churning
- Cuisine: Tropical / American