Cool off with this creamy Pineapple Ice Cream that’s naturally dairy-free, nutrient-rich, and incredibly simple to make.
With only three wholesome ingredients, it delivers tropical sweetness, plant-based fats from coconut milk, and natural energy from fruit.
Packed with vitamin C, fiber, and just the right touch of maple syrup, this recipe is quick, satisfying, and perfect for everyday indulgence without guilt—whether you’re meal-prepping or treating yourself on a hot day.
Pineapple Ice Cream
Equipment
- 1 high-speed blender or food processor
- 1 9×5-Inch Loaf Pan
- 1 Ice Cream Scoop
Ingredients
- 4 cups frozen pineapple chopped
- 1 cup coconut milk
- ⅓ cup maple syrup
- Optional Topping: 1 cup fresh pineapple diced
Instructions
- Prepare the Ingredients: Begin by gathering all the ingredients: frozen pineapple chunks, coconut milk, and maple syrup. If you haven’t pre-chopped the pineapple before freezing, cut fresh pineapple into small cubes and freeze them until solid. Using frozen fruit is essential—it gives the ice cream its thick, creamy texture without the need for an ice cream maker. Also, measure out the coconut milk and maple syrup in advance for smooth blending.
- Load the Blender or Food Processor: Place the frozen pineapple into a high-speed blender or food processor. Pour in the coconut milk, followed by the maple syrup. The liquid ingredients will help loosen the frozen fruit as it blends, preventing the blades from getting stuck.Using a powerful blender ensures everything combines into a velvety-smooth base.
- Blend the Base Until Smooth: Turn the blender on high speed and let it run for about 45–60 seconds. The mixture will look crumbly and chunky at first—that’s normal. Stop the blender, scrape down the sides with a spatula or use the tamper tool to push the fruit toward the blades. Resume blending for another 30–60 seconds until the mixture transforms into a creamy, thick, soft-serve consistency. The key here is patience—blend until absolutely smooth and luscious.
- Transfer and Smooth the Mixture: Once fully blended, scrape the ice cream base into a 9×5-inch loaf pan. Use a spatula to spread it evenly, smoothing out the top so it freezes uniformly.This step ensures that scooping later will be easier and the ice cream will look neat and professional.
- Freeze the Ice Cream: Cover the loaf pan with plastic wrap or foil to prevent ice crystals from forming. Place it in the freezer for 4–5 hours, or until the ice cream is firm enough to scoop. For the creamiest results, avoid stirring or opening the freezer too often while it sets.
- Soften Before Serving: When you’re ready to enjoy, take the loaf pan out of the freezer and let it sit at room temperature for 5–7 minutes. This short thawing time softens the texture just enough to make scooping easier.To prevent sticking, run your ice cream scoop under hot water, then glide it smoothly through the frozen dessert.
- Add the Final Touch: Scoop the ice cream into bowls or cones. For extra freshness and presentation, top each serving with diced fresh pineapple. The contrast of frozen creaminess with juicy pineapple pieces creates a perfect tropical balance. Serve immediately and enjoy your homemade, dairy-free pineapple ice cream!
Notes
- Use ripe, sweet pineapple for the best flavor—unripe fruit can make the ice cream taste sour.
- Coconut milk from a can (full-fat) gives the creamiest results, while carton coconut milk will make the texture lighter.
- Maple syrup can be replaced with honey, agave, or another natural sweetener, depending on preference.
- To prevent icy texture, always use frozen pineapple chunks and avoid adding ice.
- For extra creaminess, blend longer until the mixture looks silky smooth before freezing.
- If the ice cream feels too hard after freezing, let it sit at room temperature for a few minutes before scooping.
- Adding fresh pineapple as a topping boosts flavor and gives a refreshing bite.
- This recipe is naturally vegan and dairy-free, making it suitable for many dietary lifestyles.
Chef’s Secrets for Creamy Results
The secret to this recipe lies in using completely frozen pineapple chunks.
Fresh pineapple has too much water, which can lead to an icy texture, but frozen pineapple provides instant creaminess when blended.
Another tip is to choose full-fat canned coconut milk rather than light versions, as the extra fat keeps the ice cream rich and smooth.
Don’t rush the blending process—let your machine work until the mixture becomes silky soft, just like store-bought ice cream.
Finally, remember that natural sweeteners like maple syrup not only enhance flavor but also improve texture by reducing ice crystal formation.
Serving Suggestions for Best Enjoyment
This tropical ice cream is versatile and can be enjoyed in many ways.
Serve it in bowls or cones with diced fresh pineapple for a refreshing crunch.
For a more indulgent twist, drizzle it with melted dark chocolate, sprinkle shredded coconut on top, or add a handful of crushed nuts for extra texture.
If you’re hosting a gathering, layer scoops into parfait glasses with granola and berries for an eye-catching dessert.
It also pairs beautifully with grilled fruit like peaches or mangoes, making it a perfect ending to summer barbecues or light dinners.
Storage Tips to Keep Freshness
After transferring the ice cream into the loaf pan, cover it tightly with plastic wrap and an additional layer of foil to protect it from freezer burn.
It will keep fresh for up to 2 weeks in the freezer, although the texture is best within the first few days.
To make scooping easier after long storage, let the pan sit at room temperature for 10 minutes or dip your scoop in hot water before serving.
Avoid repeated thawing and refreezing, as it may compromise creaminess and flavor.
For smaller portions, divide the mixture into single-serve freezer-safe containers so you can grab and enjoy without thawing the whole batch.
Frequently Asked Questions
1. Can I make this without coconut milk?
Yes! You can substitute almond milk, oat milk, or even cashew milk. Keep in mind, though, that coconut milk gives the richest texture. If using lighter plant-based milks, the result will be more sorbet-like than creamy.
2. How do I make it sweeter or less sweet?
Taste the mixture before freezing. If you prefer a sweeter dessert, add a bit more maple syrup or honey. For a lower-sugar option, reduce the sweetener or use ripe pineapple only, which is naturally sweet.
3. Can I use fresh pineapple instead of frozen?
Not directly—fresh pineapple has too much water content, which creates ice crystals. Instead, chop fresh pineapple into chunks, spread them on a tray, freeze until solid, and then use them in the recipe.
4. How do I prevent the ice cream from becoming too hard?
The key is full-fat coconut milk and the right freezing technique. Cover the pan tightly and allow the ice cream to thaw slightly before scooping. You can also add a tablespoon of vodka or rum to the mix—this lowers the freezing point and keeps the ice cream softer.
5. Is this recipe suitable for meal prep?
Absolutely! Since it freezes well, you can make a batch ahead of time and keep it ready for the week. Store in individual freezer-safe containers for portion control and easy grab-and-go treats.
