This simple, refreshing pineapple ice cream is dairy-free, quick to make and made with healthy ingredients. Cool down and enjoy without any guilt!
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It's that time of year!! Frozen treat season.
Last year was the year (or summer, rather) of the popsicle for me. I made chocolate fudge popsicles, lemon popsicles, cherry popsicles and salted caramel popsicles on repeat!
My husband got me an ice cream maker for my birthday this year, in the spring, and this year is the year of healthy, delicious ice creams. It's the perfect summertime treat!
And I'll let you in on a little secret. All those popsicle recipes I made last year can be made into ice cream as well, just add to the ice cream maker instead of popsicle molds!
Coconut milk is my favorite ice cream base because my body can't handle a lot of dairy. But even if you CAN eat dairy ice cream, try this homemade pineapple ice cream recipe! The coconut is a really subtle flavor and pairs beautifully with the pineapple.
Such a simple recipe that's quick to make and so refreshing, especially on a hot summer day.
Why you'll love this recipe
Healthy - It's made with wholesome ingredients you can feel good about eating and a lot less sugar than regular ice cream recipes.
Easy - This recipe is so simple and fast, especially if you make the quick version, which is almost as good as the longer version!
Delicious - I mean, you really can't mess this recipe up, because it's just fruit and coconut milk. That refreshing pineapple flavor... its just a perfect summer treat!
Dairy-free - If you can or can't have dairy, this is still an amazing treat.
Ingredients
Just a few wholesome, simple ingredients that you can find at any grocery store to make this creamy ice cream!
Pineapple - You can use fresh or frozen pineapple, just be sure to thaw it partially if it's frozen, the mixture will blend up better. Pineapple is high in Vitamin C, manganese and digestive enzymes. They also contain smaller amounts of many vitamins and minerals.
Coconut milk - A rich, creamy substitute for dairy, but it's very enjoyable even if you can drink cow's milk! Normally it imparts a coconut flavor to whatever it's added to, but I don't notice that in this recipe. Coconut milk is high in fats and many vitamins and minerals, including copper, manganese, selenium, iron and folate. It may improve heart health, reduce inflammation and fight viruses!
Look for high quality coconut milk with minimal additives and without BPA (a chemical that can lead to cancer and reproductive issues) in the can lining. Thai Kitchen coconut milk is a good option. In Canada, I can get Cha's Organic Coconut Milk at Costco which doesn't have any guar gum in it! So check out Costco if you shop there.
Maple syrup or honey - We prefer natural liquid sweeteners in this recipe, add them to taste. You could also use date syrup. You can also adjust the amount to your sweetness preference. Taste test before churning and add some extra maple syrup to get your perfect amount of sweetness.
Egg yolks - These add creaminess, extra nutrients and a richer yellow color to the ice cream. It really takes the ice cream to the next level! Egg yolks are high in many essential nutrients, such as vitamin A, vitamin D, vitamin E, vitamin K, and B-complex vitamins like vitamin B12, riboflavin, folate, iron, selenium, and phosphorus. They are also very high in choline and healthy fats! Be sure to use raw egg yolks only from high-quality, fresh eggs obtained from a trusted source.
Recipe FAQ's
Yes! There are a few different ways.
Option 1 (my preferred): Make the mixture in the blender. Pour half the milk mixture into ice cube trays and freeze. Put the blender pitcher in the fridge, still containing the remaining half of the ice cream mixture. Once ice cubes are frozen, remove the blender pitcher from the fridge, add ice cubes to it and blend until smooth. If the blender has trouble blending it, slowly add in more coconut milk or water. Serve immediately.
Option 2: Blend ice cream mixture in blender, transfer to a freezer safe container and freeze for about an hour. Remove from freezer and give it a stir. Continue to remove and stir every 30 minutes or so, until it's evenly frozen.
Make sure you are using FULL FAT coconut milk, instead of light or the stuff that comes in a carton. Also, the egg yolks are technically optional, but if you include them, the ice cream has more of a creamy texture, as it's closer to a custard base.
If you make the recipe with maple syrup and omit the egg yolks, it will be vegan pineapple ice cream and still delicious!
Tips for making pineapple ice cream
- For best results, make sure your ice cream maker bowl is fully frozen before churning. I just always keep mine in the freezer!
- For an even stronger pineapple flavor, add ½ cup pure pineapple juice. This will end up a little closer to a pineapple sorbet.
- I don't recommend using canned pineapple because there's often added sugar, but if you want to, you can!
- If you use egg yolks, save the whites for scrambled eggs or to use in another recipe.
- If you make the creamier version, make sure you chill the custard mixture completely before churning.
- Allow 5-10 minutes at room temperature once you remove ice cream from the freezer before serving. This will make it much easier to scoop.
Serving ideas
There are actually many fun ways to serve this homemade ice cream! Here are some ideas:
- Solo: Of course, on it's own, this is a refreshing and tasty treat!
- Piña Colada Sundae: Serve pineapple ice cream with fresh pineapple chunks and a sprinkle of toasted coconut flakes.
- Pineapple Float: Combine pineapple ice cream with sparkling water or soda, and garnish with a slice of pineapple and a maraschino cherry.
- Grilled Pineapple Delight: Serve a scoop of pineapple ice cream alongside warm, grilled pineapple rings for a delightful contrast of temperatures and textures.
- Pineapple Parfait: Layer pineapple ice cream with granola, fresh pineapple chunks, and whipped cream in a tall glass.
- Pineapple Upside-Down Cake: Serve pineapple ice cream as a topping for a warm slice of pineapple upside-down cake.
- Coconut Pineapple Bowl: Serve the ice cream in a coconut shell with a mix of tropical fruits and a sprinkle of macadamia nuts.
- Pineapple Ice Cream Pie: Make a simple pie crust (like the one in this key lime pie), fill it with slightly softened pineapple ice cream, and freeze. Top with whipped heavy cream or coconut cream and toasted coconut before serving.
Tools you may need
Ice cream maker (If you don't have one, it's SO worth getting one! I have this cuisinart ice cream maker and it works great!)
How to make pineapple ice cream
Ingredients:
- 400ml can full fat coconut milk
- 3 cups pineapple chunks (fresh or semi-thawed from frozen)
- 1-4 tablespoon maple syrup or honey (depending on sweetness preference and how sweet your pineapple is)
- 4 pastured egg yolks (optional)
Instructions:
Method 1 (Quick version): Blend all ingredients in a high speed blender (or high speed food processor) until mixture is smooth.
Pour into your ice cream maker and churn pineapple ice cream according to manufacturer's directions.
Serve immediately! This will be more of a soft serve pineapple ice cream.
Method 2 (Creamier version): Blend all ingredients in a high speed blender until mixture is smooth.
Transfer into a medium pot and place on stovetop over medium-low heat. Stir constantly for 7-8 minutes, making sure it doesn't boil. You don't want scrambled eggs! Remove pot from the heat.
Transfer to a bowl or jar and store in the fridge until cooled.
Pour into your ice cream maker and process according to manufacturer's instructions.
Serve immediately or transfer to a freezer safe container and freeze for 1-2 hours for a firmer ice cream!
How to store pineapple ice cream
Store in an airtight container in the freezer and remove 5-10 minutes before serving for easier scooping.
Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!
More cool treats
- CHOCOLATE MILKSHAKE WITHOUT ICE CREAM
- SUN TEA
- CHOCOLATE PEANUT BUTTER BANANA POPSICLES
- STRAWBERRY MILKSHAKE WITHOUT ICE CREAM
- LOW SUGAR LEMONADE
- CHOCOLATE FUDGE POPSICLES
📖 Recipe
Healthy Pineapple Ice Cream
This simple, refreshing pineapple ice cream is dairy-free, quick to make and made with healthy ingredients. Cool down and enjoy without any guilt!
Ingredients
- 400ml can full fat coconut milk
- 3 cups pineapple chunks (fresh or semi-thawed from frozen)
- 1-4 tablespoon maple syrup or honey (depending on sweetness preference and how sweet your pineapple is)
- 4 pastured egg yolks (optional)
Instructions
Method 1 (Quick version):
- Blend all ingredients in a high speed blender (or high speed food processor) until mixture is smooth.
- Pour into your ice cream maker and churn pineapple ice cream according to manufacturer's directions.
- Serve immediately! This will be more of a soft serve pineapple ice cream.
Method 2 (Creamier version):
- Blend all ingredients in a high speed blender until mixture is smooth.
- Transfer into a medium pot and place on stovetop over medium-low heat. Stir constantly for 7-8 minutes, making sure it doesn't boil. You don't want scrambled eggs! Remove pot from the heat.
- Transfer to a bowl or jar and store in the fridge until cooled.
- Pour into your ice cream maker and process according to manufacturer's instructions.
- Serve immediately or transfer to a freezer safe container and freeze for 1-2 hours for a firmer ice cream!
Notes
Store in an airtight container in the freezer and remove 5-10 minutes before serving for easier scooping.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 284Total Fat: 17gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 123mgSodium: 17mgCarbohydrates: 34gFiber: 1gSugar: 20gProtein: 4g
This nutrient calculation is done by an automated calculator and may not be accurate.
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