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Pineapple Ice Cream in a Pineapple
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Homemade No Churn Pineapple Ice Cream

Servings: 4 ½- 5 cups
Prep Time: 5 minutes
Blend Time: 1-2 minutes
Freeze Time: 4-5 hours
Servings: 0
Calories: 290kcal

Equipment

  • High-Speed Blender (or food processor)
  • Loaf pan (or something to freeze the ice cream in)

Ingredients

  • 3-4 cups pineapple, chopped and frozen 
  • 1 cup coconut milk  (or whole-fat milk)
  • 1/3 cup maple syrup
  • 1/2-1 cup  chopped Pineapple, fresh

Instructions

  • Add the pineapple chunks, coconut milk, and maple syrup to your blender and blend for about 60 seconds. Add a squeeze of lemon juice to enhance the pineapple flavor and prevent browning.
  • Use the tamper that came with your blender, or scrape the sides, then blend for another 30-60 seconds until everything is nicely blended and creamy.
  • Pour, or scrape, into a loaf pan with parchment paper. Smooth the top of the ice cream with the back of a metal spoon, ensuring an even distribution. For an extra touch of sweetness, drizzle some maple syrup on top.
  • Cover the pan with a piece of plastic wrap, ensuring it touches the ice cream's surface. This will prevent ice crystals from forming. Allow to freeze for 4-5 hours in the freezer.
  • Allow to thaw for a few minutes, grab an ice cream scoop, run it under hot water, and scoop up the ice cream.
  • Add fresh chopped pineapple, and enjoy!

Nutrition

Serving: 4.5cups | Calories: 290kcal | Carbohydrates: 72g | Sodium: 10mg | Potassium: 242mg | Sugar: 64g | Calcium: 117mg | Iron: 0.1mg