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!
Servings: 4 Servings
Calories: 152kcal
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: 152kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 2mg | Potassium: 208mg | Fiber: 2g | Sugar: 13g | Vitamin A: 44IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg