Enjoy a scoop of sunshine with this homemade Pineapple Coconut Ice Cream! This simple recipe brings together the tropical tastes of pineapple and coconut for a refreshing treat, perfect for cooling off on hot summer days. Piña colada ice cream is a warm-weather must-have that’s as fun to make as it is to eat!
Contents
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❤️ Why you will love this recipe
- Simple Ingredients: Uses basic items like pineapple chunks and coconut cream.
- Easy Process: With a Ninja Creami ice cream machine, it’s pretty straightforward.
- Perfect Texture: Creamy and smooth, just how good ice cream should be.
- Fun to Make: Great activity for a summer day.
- Tropical Paradise: Feels like a mini vacation in a bowl.
- Great for Many Diets: It’s paleo, Whole30, and vegan-friendly.
🗝️ Key ingredients & substitutions
- Pineapple Chunks in Juice: These are essential for that bright, tropical taste. Fresh pineapple works great, but I prefer the ease of canned pineapple!
- Coconut Cream: Adds that creamy texture and rich coconut taste. You can use a carton of coconut cream (just make sure there’s no added sugar) or the cream from a can of full fat coconut milk. Coconut milk (not just the cream) is a good substitute if you’re looking for something a bit lighter.
- Liquid Stevia: Optional, but great for adding sweetness without the sugar. Honey, agave syrup, or another liquid sweetener are perfect swaps if you prefer other sweeteners.
🥣 How to make Pineapple and Coconut Ice Cream
- Blend It Up: Add the pineapple chunks, a little pineapple juice from the can, and coconut cream into your Ninja Creami ice cream container. Use an immersion blender to mix until smooth.
- Check the Fill Line: Pour off any excess ice cream mixture to ensure it doesn’t pass the max fill line of the container.
- Sweeten: Taste the mixture and sweeten it if needed.
- Freeze: Seal the container with its lid and freeze it upright on a flat surface for at least 24 hours.
- Assemble the Machine: Once frozen, remove the lid, place the container into the Ninja Creami ice cream maker, and secure the blade lid.
- Process: Set your machine to Light Ice Cream mode and start processing.
- Respin If Needed: If the tropical ice cream texture is powdery or too solid, pop the lid back on and select Respin to get it just right. It should be close to a soft serve consistency.
- Serve and Enjoy: Scoop out your creamy, dreamy ice cream and dig in!
🪄 Recipe notes & tips
- Texture Check: If your ice cream turns out too hard or icy, a quick respin can make it creamier.
- Sweetness Adjustments: Taste your mixture before freezing; add more stevia if it needs a sweet boost. Make sure it tastes very sweet. Freezing it will take the edge off the sweetness.
- Blending Matters: Make sure the mixture is thoroughly blended to avoid icy chunks.
- Freezing Time: Sometimes letting it freeze a bit longer, up to 48 hours, can improve the texture significantly.
✨ Variations
- Add Extras: Toss in some shredded coconut, toasted coconut flakes, or mini white chocolate chips to add a bit of crunch and extra flavor to this cool dessert. Use the Mix-In setting for these after spinning.
- Berry Tropical: Mix in some blueberries or strawberries for a berry tropical twist.
- Nutty Touch: A handful of chopped nuts like almonds or macadamia can add a delightful crunch. Use the Mix-In setting for this after spinning.
- Spice It Up: A pinch of cinnamon or nutmeg can warm up the flavors, making it perfect for a transition from summer to fall.
🫙 Storage instructions
- Press it Down: After enjoying some coconut pineapple ice cream, push any leftovers down into the container to avoid wastage.
- Smooth Surface: Use the back of a spoon to smooth the top before sealing. This helps prevent ice crystals forming and protects the Ninja blade for next time.
- Refreeze: Stick the container back in the freezer on a flat surface, just like before.
- Respin: Ready for another round? Give it a respin on the Light Ice Cream setting when you’re up for more.
- Optional Scoop and Freeze: For an even easier treat, a good thing to do is scoop out the entire batch onto a parchment-lined tray, making sure scoops aren’t touching. Freeze until hard, then transfer to a freezer bag or airtight container. This skips the need for respins, saves wear on your machine, and lets you grab just the right amount anytime.
- Quick Consumption: Use within 2 weeks to enjoy the best texture and flavor, since homemade ice cream tends to harden over time.
🍽️ What to serve with this recipe
- Tropical Fruit Salad: Mix up a salad with mango, kiwi, and papaya to double down on the tropical theme. You could even add some coconut whipped cream on top!
- Coconut Cookies: Serve your ice cream with coconut cookies for a delightful coconut overload. Our Keto Coconut Clusters are ideal!
❓ Frequently asked questions
Can I make this ice cream without an ice cream maker?
Yes, you can use a food processor to mix the ingredients and freeze them, stirring occasionally to help prevent ice crystals.
What can I do if my pina colada ice cream is too sweet?
Try adding a pinch of salt to balance out the sweetness or mix in some more pineapple chunks for a tangy twist.
Is this recipe suitable for someone who is lactose intolerant?
Absolutely! This vegan ice cream recipe is dairy-free, using coconut cream and optional stevia instead of traditional dairy ingredients.
Can I use frozen pineapple instead of fresh?
Yes, frozen pineapple works well too. Just ensure it’s thawed slightly before blending to get the smoothest texture.
How can I make my ice cream softer after it’s been in the freezer for a while?
Let it sit out for a few minutes before serving or give it a quick respin in your ice cream maker if it’s become too hard.
😋 More fruity recipes you will love
- Vegan Raw Cheesecake Recipe
- Apple Pie Oats Smoothie
- Chocolate Covered Strawberries with Nutella
- Frozen Cherry Margarita Recipe
- Keto Lemon Jello Recipe
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📖 Recipe
Pineapple Coconut Ice Cream Recipe
Enjoy a scoop of sunshine with this homemade Pineapple Coconut Ice Cream! This simple recipe brings together the tropical tastes of pineapple and coconut for a refreshing treat, perfect for cooling off on hot summer days. Piña colada ice cream is a warm weather must-have that’s as fun to make as it is to eat!
Ingredients
- 1.5 cups canned pineapple chunks in juice
- 1/2 cup coconut cream
- 10 drops liquid stevia optional, to taste
- Pinch of salt
Instructions
- Add all of the ice cream ingredients to a Ninja Creami ice cream container and blend them together with an immersion blender.
- Pour off any extra pineapple and coconut, making sure it doesn’t pass the max fill line.
- Seal the container with its lid and freeze upright on a flat surface for 24 hours or longer.
- Remove the lid and insert the container into the outer bowl and secure the blade lid until it clicks.
- Insert the outer bowl into the Ninja Creami machine and process it on Light Ice Cream mode.
- (Optional) If the result is powdery or not creamy, put the lid back on and select Respin.
Notes
- Texture Check: If your ice cream turns out too hard or icy, a quick respin can make it creamier.
- Sweetness Adjustments: Taste your mixture before freezing; add more stevia if it needs a sweet boost. Make sure it tastes very sweet. Freezing it will take the edge off the sweetness.
- Blending Matters: Make sure the mixture is thoroughly blended to avoid icy chunks.
- Freezing Time: Sometimes letting it freeze a bit longer, up to 48 hours, can improve the texture significantly.
Storage instructions
- Press it Down: After enjoying some coconut pineapple ice cream, push any leftovers down into the container to avoid wastage.
- Smooth Surface: Use the back of a spoon to smooth the top before sealing. This helps prevent ice crystals forming and protects the Ninja blade for next time.
- Refreeze: Stick the container back in the freezer on a flat surface, just like before.
- Respin: Ready for another round? Give it a respin on the Light Ice Cream setting when you’re up for more.
- Optional Scoop and Freeze: For an even easier treat, a good thing to do is scoop out the entire batch onto a parchment-lined tray, making sure scoops aren’t touching. Freeze until hard, then transfer to a freezer bag or airtight container. This skips the need for respins, saves wear on your machine, and lets you grab just the right amount anytime.
- Quick Consumption: Use within 2 weeks to enjoy the best texture and flavor, since homemade ice cream tends to harden over time.
Nutrition
Calories: 152kcalCarbohydrates: 16gProtein: 2gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gSodium: 2mgPotassium: 208mgFiber: 2gSugar: 13gVitamin A: 44IUVitamin C: 9mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!