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An easy No-Churn Creamy Pineapple Coconut Ice Cream recipe to make for a sunny or rainy Summer day! - sugar and cloth
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5 from 5 votes

No Churn Creamy Pineapple Coconut Ice Cream Recipe

Make this easy 3-ingredient Pineapple Coconut Ice Cream for a creamy, tropical dessert. No ice cream maker needed and perfect for summer treats!
Prep Time20 minutes
Freeze Time8 hours
Total Time8 hours 20 minutes
Course: Desserts
Cuisine: Ice Cream
Keyword: pineapple coconut ice cream
Servings: 8
Calories: 240kcal

Equipment

  • Mixer
  • Loaf pan

Ingredients

  • 1 cup heavy whipping cream
  • 8 oz pineapple diced or crushed
  • 8 oz Cream of Coconut

Instructions

  • Whip the heavy cream on medium-high speed until stiff peaks form, about 3–5 minutes.
  • Gently fold in the Cream of Coconut and pineapple chunks until fully incorporated and fluffy.
  • Transfer the mixture to a loaf pan freezer-safe container with a lid and freeze for 8–10 hours, or until firm.

Nutrition

Calories: 240kcal | Carbohydrates: 24g | Protein: 1g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 26mg | Potassium: 53mg | Fiber: 1g | Sugar: 22g | Vitamin A: 454IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 1mg