Homemade pineapple coconut ice cream delivers tropical flavors at home with rich, creamy coconut and sweet, tangy pineapple. This heavenly no-churn dessert is a luxurious treat in a cone, in a sundae, or on its own.

The vibrant, tropical combination of pineapple and coconut is irresistible. Diving into a container of Häagen-Dazs pineapple coconut ice cream is comfort food in a box! But now you can enjoy DIY ice cream with a few quality ingredients and a lot less money.

This straightforward recipe comes together in minutes, no churning required. Easily customize the flavors and toppings any day of the year.

No-Churn Pineapple Coconut Ice Cream

Oh, the joy of making creamy, cold deliciousness without messing with an ice cream churn! Don’t get me wrong, an old-fashioned, hand-crank ice cream churn is fun for the kids at a party, but it’s work. The secret to creamy, no-churn ice cream is whipped cream and soft sugar.

What is soft sugar? This form of sugar is syrupy and doesn’t freeze solid (condensed milk, corn syrup, caramel, etc). That means your frozen treat doesn’t freeze rock solid. But even then, you’ll want to take homemade ice cream from the freezer 5-10 minutes before serving for easier scooping.

How to Make Pineapple Coconut Ice Cream

1. Chill your bowls and ingredients.
2. Puree the pineapple in a blender until smooth. Pass the blended pineapple through a fine mesh strainer to discard any solids. You should have about a cup of strained puree. (Optionally, leave the fiber in your ice cream for more texture.) (Photos 1-2)
3. Simmer – Pour the strained pineapple puree into a saucepan, then bring it to a boil and simmer over low heat for 15-20 minutes. You should end up with ¾-1 cup of cooked pineapple puree. (Photos 3-4)
4. Chill – Let it cool for about 30 minutes, then chill it in the fridge so it’s as cold as possible before assembling.

1. Whip – Pour the heavy whipping cream into a large chilled bowl and beat with a hand mixer on high for 3-4 minutes until soft peaks form. They shouldn’t be too stiff, or the cream will break, and the ice cream could be grainy. (Photos 5-6)
2. Divide – Take out half of the whipped cream and place it in another bowl. Reserve the other half in the freezer while you proceed.
3. Fold – Pour the condensed milk, pineapple puree, coconut cream, vanilla, and rum into the bowl of whipped heavy cream and gently fold to combine. (Photo 7)
4. Final Fold – Then, take the reserved bowl of whipped cream from the freezer and fold in the pineapple coconut cream mixture until combined. (Photos 8-9)

1. Freeze – Transfer it to a chilled freezer-safe pan and cover it with plastic film. Lightly press the plastic film directly on the surface of the mixture, making sure to cover all the angles and edges. Make sure there is no air between the ice cream and the cling film. (Photo 10)
2. Serve in a bowl or cone with your favorite toppings.

Recipe Variations

• Toppings for coconut pineapple ice cream include whipped cream, toasted coconut flakes, chopped nuts, and fresh fruit.
• Popsicles. Freeze the ice cream in molds or blend it with more coconut milk for a fun milkshake.
• Ice Cream Float. Serve a scoop of pineapple coconut ice cream in a glass of pineapple juice or soda for a spectacular float!

Tips and Tricks

• The riper the pineapple, the sweeter and more flavorful the ice cream.
• Chill the whipped cream as cold as possible without freezing it for faster whipping.

Serving and Storage Instructions

Pineapple coconut ice cream is sinfully scrumptious on its own, in a waffle cone, or scooped onto a pile of fried bananas. Not to mention, it’s an essential addition to a banana split.

Freeze leftovers in an airtight container or covered with plastic wrap. To serve, leave it on the counter for a few minutes until it reaches a scoopable texture.

More Tropical Pineapple Recipes to Try

By Imma