This refreshing pineapple and coconut ice cream is a tropical delight that’s creamy, naturally sweet, and easy to make at home.
Packed with the natural fiber from pineapple and healthy fats from coconut, it offers a satisfying treat without heavy saturated fat.
Quick to prepare and perfect for warm days, it’s an ideal dessert for everyday indulgence or simple meal prep.
Coconut-Pineapple Ice Cream
Equipment
- 1 food processor (for puréeing pineapple)
- 1 Small saucepan
- 1 medium bowl
- whisk
- Plastic wrap (to cover custard)
- Refrigerator (for chilling custard)
- Ice cream maker
Ingredients
- 16 ounces pineapple diced (fresh or frozen)
- 4 large egg yolks
- ¾ cup granulated sugar
- 1½ cups heavy cream
- 1 cup whole milk
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 –1½ tablespoons fresh lime juice from half a lime
Instructions
- Pineapple Purée Preparation: Begin by placing your diced pineapple (fresh or frozen) into a food processor. Pulse until it becomes completely smooth and velvety. This purée forms the base of your ice cream and concentrates the sweet, tangy pineapple flavor. Make sure there are no large chunks remaining, as a uniform texture is essential for a creamy ice cream.
- Pineapple Reduction Cooking: Transfer the smooth pineapple purée into a small saucepan. Place the pan over medium heat and gently simmer, stirring occasionally, until all excess liquid has evaporated. This should take about 20–25 minutes. The goal is to concentrate the pineapple flavor and create a thick, luscious base. Once reduced, remove from heat and stir in the fresh lime juice to add a subtle tang that balances the sweetness.
- Cream and Milk Heating: In a separate medium saucepan, combine the heavy cream, whole milk, salt, vanilla extract, and coconut extract. Place the mixture over medium heat and warm it gently until it is hot but not boiling (avoid scalding, which can alter the texture). The warmth of this mixture is essential for tempering the eggs later without curdling them.
- Egg Yolks and Sugar Whisking: While the cream and milk mixture is heating, place the egg yolks and granulated sugar into a medium bowl. Whisk vigorously until the mixture is smooth, pale, and slightly thickened. This will ensure the custard has a silky texture and prevents the eggs from forming lumps when combined with the hot cream.
- Tempering the Eggs: Carefully drizzle about one-third of the hot cream and milk mixture into the egg yolk mixture while whisking constantly. This gradual combination warms the eggs slowly and prevents them from scrambling. Once fully incorporated, pour the egg mixture back into the remaining hot milk and cream in the saucepan, stirring continuously to combine.
- Custard Cooking: Return the saucepan to medium-low heat and cook the custard gently, stirring constantly with a heat-resistant spatula or wooden spoon. Monitor the temperature using a thermometer, and remove from heat once it reaches 165°F (74°C). This ensures the eggs are fully cooked while keeping the custard smooth and creamy.
- Cooling the Custard: Pour the finished custard into a clean bowl. Immediately place a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least four hours, or ideally overnight, until the custard is thoroughly chilled. Chilling is key to achieving a creamy ice cream texture during churning.
- Churning the Ice Cream: Once the custard is cold, pour it into your ice cream maker. Follow the manufacturer’s instructions for churning, typically around 15 minutes, until the ice cream has thickened and reached a soft-serve consistency. The pineapple and coconut flavors will become more pronounced during this process.
- Freezing for Firm Texture: Transfer the churned ice cream into a freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for an additional 2–4 hours to allow it to firm up to a scoopable texture. This step ensures the perfect consistency for serving.
- Serving the Ice Cream: Scoop the ice cream into bowls or cones and serve immediately. For added flair, you can garnish with toasted coconut flakes or small pineapple chunks. This tropical treat is creamy, naturally sweet, and perfect for warm-weather enjoyment or as a wholesome dessert option any day of the week.
Notes
- Use ripe, juicy pineapple for the best tropical flavor.
- If using frozen pineapple, thaw and drain excess liquid before puréeing.
- Thoroughly chill the custard before churning to ensure a creamy texture.
- Gradually temper the eggs with the hot milk mixture to prevent curdling.
- For extra richness, substitute part of the milk with coconut milk.
- Fresh lime juice enhances the pineapple flavor without overpowering sweetness.
- Press plastic wrap directly on the custard before refrigerating to avoid a skin forming.
- Homemade ice cream is best enjoyed within 1–2 weeks for optimal taste.
Chef’s Secrets for Perfect Custard
The secret to a silky, lump-free ice cream lies in careful temperature control. When combining the hot cream and milk with the eggs, always temper the eggs gradually to prevent scrambling.
Stir constantly while cooking the custard to avoid scorching the bottom.
Using fresh lime juice at the end of the pineapple reduction enhances the tropical notes without overpowering sweetness.
Finally, allow the custard to chill fully in the fridge; rushing this step can result in icy or grainy ice cream.
Serving Suggestions for Tropical Delight
Serve your pineapple coconut ice cream in bowls, waffle cones, or dessert cups for a simple treat.
Pair it with toasted coconut flakes, small fresh pineapple chunks, or a drizzle of passion fruit syrup for extra flair.
It also complements light cakes, tropical fruit salads, or chocolate-dipped wafers.
This ice cream works beautifully as a refreshing dessert after a spicy meal, adding a cool, tropical finish.
Storage Tips for Ice Cream Longevity
Store the ice cream in an airtight, freezer-safe container to prevent freezer burn and maintain creamy texture.
Press a sheet of plastic wrap directly on the ice cream surface before sealing the lid to minimize ice crystals.
Homemade ice cream is best enjoyed within one to two weeks.
For easier scooping, let the ice cream sit at room temperature for 5–10 minutes before serving.
Frequently Asked Questions
1. Can I use canned pineapple instead of fresh?
Yes, canned pineapple can work, but choose pineapple packed in juice rather than syrup to avoid excess sweetness.
Reduce the liquid slightly during the purée step to maintain a thick custard base.
2. Can I make this ice cream dairy-free?
Absolutely! Replace heavy cream and whole milk with full-fat coconut milk or other plant-based milk alternatives.
The coconut extract may be adjusted depending on your milk choice to preserve a rich, tropical flavor.
3. How do I prevent icy texture in homemade ice cream?
Chill the custard completely before churning and use an ice cream maker for proper aeration.
Avoid adding frozen ingredients directly to the base, and press plastic wrap over the surface before freezing to reduce ice crystal formation.
4. Can I prepare the custard ahead of time?
Yes, the custard can be made a day ahead and refrigerated overnight. Churn it into ice cream just before serving or freezing for best texture and flavor.
5. Can I adjust sweetness or flavor?
Definitely! Taste the custard before chilling and adjust sugar or lime juice to your preference.
Adding a splash of rum or coconut liqueur can enhance tropical notes without affecting the texture.
