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Pineapple Ice Cream
This dairy-free no-churn ice cream is super creamy, refreshing and sweet. The perfect summer frozen dessert that's easy, fuss-free with only 3 ingredients.
Course
Dessert
Cuisine
American
Keyword
no churn ice cream, pineapples
Prep Time
7
minutes
minutes
Freeze Time
5
hours
hours
Total Time
5
hours
hours
7
minutes
minutes
Servings
5
Calories
230
kcal
Author
Stacie Vaughan
Equipment
Blender
9x5 loaf pan
Ice cream scoop
Ingredients
4
cups
pineapple
chopped and frozen
1
cup
coconut milk
⅓
cup
maple syrup
Toppings
1
cup
fresh pineapple
chopped
US Customary
-
Metric
Instructions
Add all ingredients (except topping) to a high speed blender or food processor. Blend for about 60 seconds.
Use the tamper that comes with the blender to scrape the sides. Then blend for another 30 to 60 seconds until everything is blended and creamy.
Pour or scrape into a loaf pan and allow to freeze for 4 to 5 hours in the freezer.
Allow to thaw for a few minutes. Run an ice cream scoop under hot water and scoop into the ice cream to serve in a bowl.
Top with freshly chopped pineapple, if desired.
Nutrition
Calories:
230
kcal
|
Carbohydrates:
37
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.4
g
|
Sodium:
9
mg
|
Potassium:
328
mg
|
Fiber:
2
g
|
Sugar:
29
g
|
Vitamin A:
96
IU
|
Vitamin C:
79
mg
|
Calcium:
53
mg
|
Iron:
2
mg