Pineapple Coconut Ice Cream
Transport your taste buds to the tropics with this luscious no-churn pineapple coconut ice cream. Combining the tangy sweetness of sun-ripened pineapple with the creamy, exotic richness of coconut, this easy homemade dessert is summer in a scoop. If you like piña coladas, you'll love this tropical, summery pineapple coconut ice cream!
Ingredients
- 370 g (about 1 ½ cups) pineapple curd
- 397 g (14oz) condensed milk
- 200 g (¾ cup + 2 tbsp) coconut cream
- 500 ml (2 cups + 1 tbsp) double (heavy) cream
Instructions
- If you need to make the curd for this ice cream, it will need to be made a day ahead of making the ice cream. This is so it can cool and set before being swirled into the ice cream. You can find my full pineapple curd recipe here. If you have already made the curd, or are using store bought curd, keep going to the next step!
- In a mixing bowl, beat together the condensed milk and coconut cream until completely combined. Set aside.
- In a separate large mixing bowl, beat the double cream until it reaches soft peak stage. Add in the coconut mixture and beat again until completely mixed together and smooth.
- Spoon or pour ⅓ of the coconut mixture into the bottom of the ice cream container. Spoon dollops of pineapple curd, using about ⅓ of the jar of curd, all over the top. Use a knife or a skewer to swirl the curd through the coconut mixture. Repeat with another two layers, finishing with the remaining curd on top, swirled through the ice cream.
- Cover and chill the ice cream for at least six hours or overnight. When you are ready to indulge, make sure to remove the container from the freezer about 10 minutes before scooping for it to soften slightly. Enjoy!
Video
Nutrition
Calories: 285kcal