Wednesday, May 4, 2016

No Churn Pineapple Coconut Ice Cream

Creamy and refreshing, this No Churn Pineapple Coconut Ice Cream only needs three ingredients!

No churn ice cream recipes, like this one, are great to keep in your recipe box. They're easy, ridiculously creamy, and don't need a special machine to make! The first time, I made no churn ice cream, I was so shocked by the texture. It wasn't icy like I expected it to be because it wasn't churned. You'll love making ice cream that doesn't need to be cooked because of eggs and that can be prepped in minutes!

Most no churn ice creams start with two ingredients - whipping cream and sweetened condensed milk. To get tons of coconut flavor, we're using cream of coconut. Similar to sweetened condensed milk, it has all the sugar plus the coconut flavor we need for this ice cream. Honestly, the mixture before it's frozen would be a delicious topping on pie or any dessert that coconut and pineapple would compliment!

This ice cream is rich and creamy. Full of coconut and pineapple flavor, you'll love this ice cream all Summer long! Go ahead and top with toasted coconut flakes for a delicious, toasty crunch!

No Churn Pineapple Coconut Ice Cream
  • 1 pint heavy whipping cream, very cold
  • 1 (15 oz) can cream of coconut (not coconut milk; found by the drink mixers; it's non-alcoholic)
  • 3/4 to 1 cup fresh or frozen finely diced pineapple (do not use canned; it's too mushy for this recipe)
Pour cold cream into a large cold metal bowl. Whip, using a hand mixer, or stand mixer, until stiff peaks form, about 2 to 3 minutes.

Next, fold or whip in cream of coconut. Be careful not to over mix as this can cause the whipped cream to deflate. Finally, fold in pineapple. 

Scoop the ice cream mixture into a large bowl or dish. Double wrap securely with with plastic wrap or use a airtight container. Freeze until solid, about 5 hours. After frozen, scoop and enjoy!

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