Easy 2 Ingredient Pineapple Ice Cream (vegan & dairy free)
This vegan pineapple ice cream is next level refreshing! It basically tastes like a piña colada in ice cream form and only requires 2 ingredients! This ice cream is perfect for summer or as a healthier dessert option! It will make you feel like you are on a beach in Mexico soaking up the sun! Serve inside of a hulled pineapple for an extra show stopping flare!
What ingredients do I need for my pineapple ice cream
This recipe only requires 2 ingredients and a blender or food processor! I use my Vitamix for everything, I’m obsessed! For the ice cream itself you will need fresh or frozen pineapple and full fat coconut milk!
How to make vegan pineapple ice cream
This creamy pineapple ice cream is insanely easy to make! You will never want to buy store bought ice cream again once you make this!
Hull your pineapple. This step is optional but make sure to include it if you want to wow your friends and family with presentation! Slice off the top of the pineapple with a knife then scoop out the insides and place them in a separate bowl. Make sure to scoop around the tough core in the center as you do not want this in your ice cream.
If you do not want to hull your pineapple you can simply cut your pineapple as you normally would. Peel the pineapple, discard the core and roughly chop the pineapple into pieces.
Blend. Add your chopped pineapple into a high speed blender or food processor along with your full fat coconut milk and blend until completely smooth.
Freeze. Pour the blended mixture back into your hulled pineapple – or into a container if you opted not to hull your pineapple. Place in the freezer for a minimum of 6 hours or overnight for it to firm up and become an ice cream texture. Serve and enjoy!
Some tips from Steph
Using full fat coconut milk for this recipe will yield the best results and produce and ultra creamy pineapple ice cream. However you can use a light coconut milk, just keep in mind it will not be nearly as creamy and rich!
Serve with some coconut shreds and granola for some extra crunch! Or better yet make it into a smoothie bowl!
Use frozen pineapple if you are in a rush and don’t want to wait for the ice cream to freeze. Just blend up your pre-frozen pineapple with your coconut milk!
Make it sweeter by adding in some extra maple syrup or other liquid sweetener!
Add in some turmeric to give it an intense yellow color!
Storing your pineapple ice cream
Store your ice cream in the freezer for up to 2 months so you always have a refreshing ice cream on hand!
Other recipes you will love
- Vegan Lemon Blueberry Cheesecake (no bake)
- The BEST Apple Pie Smoothie Recipe
- Date Paste (a healthy natural sweetener)
- Easy Vegan Coconut Lemon Rawnola {easy 5 minute recipe}
- Edible Brownie Batter Cookie Dough
- Easy 4 Ingredient Date Snickers
Did you make this recipe?! I would love to see your recreation! Make sure to tag me on Instagram @that.veganbabe so I cant share the love! And make sure to leave a comment or review!
Easy 2 Ingredient Pineapple Ice Cream (vegan & dairy free)
Ingredients
- 1 Whole Pineapple
- ¾ – 1 cup Full Fat Coconut Milk
Instructions
- Slice up your pineapple, remove the core and roughly chop the insides.
- Place the pineapple pieces into a blender or food processor along with the coconut milk and blend smooth.
- If you want to serve the ice cream inside the pineapple, slice off the top of the pineapple and remove the insides, making sure to discard the tough core.
- Once your pineapple and coconut milk are blended together, pour into your hulled pineapple or into a container you would like to serve it in.
- Freeze for a minimum of 6 hours or overnight.