Easy Dairy Free Coconut Pineapple Ice Cream Recipes

PINEAPPLE COCONUT ICE CREAM - DAIRY FREE, PALEO RECIPE - (4.7/5)

Steps:

• Begin by making the fresh coconut milk by blending the water and shredded coconut in a blender for 2 minutes. Strain the milk into a medium saucepan using a fine mesh strainer or cheesecloth (this should yield 2½ cups of coconut milk). Alternatively, you can use 2½ cups of full fat coconut milk from can. Whisk in the arrowroot powder until dissolved, then mix in the egg, raw honey and salt. Bring mixture to a light boil slowly over medium heat, stirring frequently. Once it starts to bubble, remove from heat and mix in the vanilla extract refrigerate overnight and process the chilled mixture in your ice cream maker. Mix the chopped pineapple and coconut meat into the ice cream and serve.

COCONUT PINEAPPLE ICE CREAM

Steps:

• Mix coconut milk and pineapple preserves in a bowl with a stick blender. This breaks up pineapple pieces in the preserves into a finer texture so they are not so lumpy in the final dish. You can do this in the blender if necessary, or if you like chunky bits of pineapple just melt the preserves in the microwave for 30 seconds.
• Mix in the cream of coconut. Cover the bowl and place in the refrigerator overnight.
• Freeze the mixture in an ice-cream maker according to the manufacturer's instructions.
• Once the mixture has finished churning, spoon into a container with a tight lid and put it in the freezer for at least an hour to harden before serving.

COCONUT-PINEAPPLE ICE CREAM

Steps:

• Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
• Pour mixture into an ice cream maker and process until thickened according to manufacturer's instructions. Transfer mixture to an airtight container, and place in the freezer for about 3 hours or until firm.

EASY DAIRY-FREE COCONUT-PINEAPPLE ICE CREAM

Steps:

• Place unopened can of pineapple in the fridge to chill. Set a silicone muffin pan onto a metal tray and evenly divide coconut cream amongst the muffin cups. Place in the freezer and freeze solid, about 3 hours.
• Remove frozen coconut cream from the muffin pan and place in a blender. Add chilled pineapple and juice, frozen banana slices, vanilla extract, and honey; blend until smooth.
• Divide coconut mixture among the silicone muffin cups.
• Return to the freezer and freeze for about 3 hours. Remove a few minutes before serving to allow ice cream to soften enough to be easily removed from muffin cups. If serving the ice cream in a dish, garnish with shredded coconut.