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–+ servings

Pineapple Coconut Ice Cream

A refreshing and tropical ice cream made with fresh pineapple and creamy coconut milk, perfect for hot summer days.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups coconut milk full-fat for creaminess
  • 1 cup fresh pineapple diced
  • 1/2 cup sugar adjust to taste
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Prepare the Mixture
  1. In a blender, combine the coconut milk, diced pineapple, sugar, vanilla extract, and salt. Blend until smooth.
  2. Pour the mixture into a mixing bowl and refrigerate for at least 2 hours to chill.
Churn the Ice Cream
  1. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze
  1. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 9gMonounsaturated Fat: 1gSodium: 50mgPotassium: 200mgFiber: 1gSugar: 20gVitamin C: 15mgCalcium: 2mgIron: 2mg

Notes

For a creamier texture, let the ice cream sit at room temperature for a few minutes before scooping.

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