Bright, refreshing pineapple and silky full‑fat coconut milk come together in a simple, no‑churn vegan ice cream. With just two main ingredients and a food processor, you can make a creamy frozen treat that tastes like a tropical escape. This recipe yields a soft‑serve texture straight from the processor or a scoopable consistency after a short time in the freezer.
On hot days, quick and cooling recipes are ideal. This pineapple coconut ice cream is uncomplicated and fast to make, yet the flavor is complex and bright—think frozen piña coladas and sunny beach afternoons. It’s naturally dairy‑free, vegan, and easily made gluten‑free depending on the coconut milk brand you choose.
I first tasted a dairy‑free frozen pineapple dessert in Hawaii and have wanted to recreate that simple, tropical flavor ever since. This version is easy enough to make regularly and is popular with friends and family—sweet, tangy pineapple balanced by the rich mouthfeel of canned coconut milk.
The technique is straightforward: frozen pineapple chunks and full‑fat canned coconut milk go into a food processor fitted with an S‑blade. Pulse, scrape down the bowl as needed, and process until the mixture becomes smooth and creamy. Serve immediately as a softer “nice cream,” or freeze briefly for firmer scoops.
Besides being naturally sweet from pineapple, this ice cream is versatile. Add a splash of lime juice for brightness, a pinch of flaky sea salt to enhance the fruit, or fold in shredded toasted coconut for texture. If you prefer a sweeter version, a little maple syrup or agave can be added, but many will find the pineapple sufficiently sweet on its own.
Pineapple Coconut Ice Cream
Bright, refreshing pineapple combined with creamy coconut makes an easy no‑churn vegan ice cream. It requires just two main ingredients and a few minutes of hands‑on time to turn frozen fruit and canned coconut milk into a silky frozen dessert.
- Author: Janel @ Unconventional Baker
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 3 cups
- Category: Ice Cream
- Method: no‑bake, no‑churn
- Cuisine: vegan
- Diet: Vegan
Ingredients
6 cups (about 24 oz) frozen pineapple chunks*
¾ cup full‑fat canned coconut milk
Instructions
- Place the frozen pineapple chunks in a food processor fitted with a metal S‑blade. There’s no need for exact precision—aim for roughly 6 cups or enough to reach a similar volume.
- Pulse several times to break the pineapple down. Stop occasionally to scrape the sides of the bowl so everything processes evenly.
- With the processor running, drizzle in the canned coconut milk slowly. Continue processing and scraping down the sides until the mixture becomes smooth and creamy. Adjust the texture by adding a little more or less coconut milk if desired.
- The result will be a soft‑serve consistency right away. Serve immediately for soft‑serve or transfer to a freezer‑safe container and freeze 20–60 minutes for firmer, scoopable ice cream. When frozen solid for longer storage, allow the container to sit at room temperature 5–10 minutes before scooping.
Notes & Variations
*Frozen pineapple: You can purchase unsweetened frozen pineapple chunks in most grocery stores. If using fresh pineapple, cut it into pieces and freeze thoroughly before making the recipe.
To achieve firmer scoops like in the photos, transfer the mixture to a freezer‑safe container and chill for about 20 minutes or until it firms to your liking.
Flavor variations: Add a tablespoon of lime juice for a tangy lift, a teaspoon of vanilla for warmth, or a tablespoon of shredded toasted coconut for extra texture. A touch of maple syrup or agave can be used if you prefer additional sweetness.
Storage: Store leftovers in an airtight container in the freezer for several days. Thaw slightly at room temperature before scooping to restore a creamy texture.