No-Churn Pineapple Coconut Ice Cream
A refreshing tropical dessert that blends sweet pineapple with creamy coconut, creating a smooth and fruity ice cream without the need for an ice cream maker.
Equipment
- Mixing bowls
- electric mixer or whisk
- Spatula
- freezer-safe container
Ingredients
- 2 cups heavy whipping cream, chilled
- 1 can sweetened condensed milk
- 1 cup crushed pineapple, well drained
- ½ cup shredded coconut
Instructions
- In a large bowl, whip the cold heavy cream until it thickens and forms firm peaks.
- In another bowl, combine the sweetened condensed milk with the drained crushed pineapple, mixing until evenly blended.
- Gently fold the whipped cream into the pineapple mixture, keeping the texture light and airy.
- Add the shredded coconut and stir lightly to distribute throughout.
- Transfer the mixture into a freezer-safe container and smooth the surface.
- Cover securely and freeze for at least 6 hours, or until fully set.
- Let it rest at room temperature for a few minutes before scooping, then serve.
Notes
- Make sure the pineapple is well drained to prevent excess ice crystals.
- Toasted coconut can be added for a deeper flavor and a slight crunch.
- Store in an airtight container to keep the ice cream smooth and creamy.