No matter the season, my kids love to eat ice cream. My 6 year old has a hard time eating most fruits. She is fine with veggies, but for some reason, she can’t handle fruit. I have come to learn that it is mostly a texture issue for her. She will drink a smoothie with any kind of fruit in it, or eat a homemade popsicle with fruit in it, but a plain piece of fruit she struggles with. So combining the nutrition of fruit with the delicious appeal of ice cream is a winner at my house. This homemade pineapple coconut ice cream is smooth, refreshing and a great treat even if you can’t eat dairy!
My favorite thing about making homemade ice cream, is how few ingredients you need. This pineapple coconut ice cream has only 3 ingredients. Frozen pineapple, frozen bananas, and coconut milk. Dairy free ice cream!!! Plus the cleanup is super fast because you only use a food processor! I’m sure you could make it in a blender, I just haven’t tried it. You can buy fresh pineapple and freeze it, or if it is available I buy the frozen pineapple chunks from Costco. As a side note – I have a few other recipes with coconut milk on the site. My favorite brand is the Thai Kitchen brand. For some reason I feel like the coconut cream separates from the milk better and that is the part that gives these recipes the really creamy texture. Add your ingredients to a food processor and pulse until they begin to combine and become smooth. Turn it on and let it blend until you get a smooth creamy texture.
If you like a more soft serve texture, serve it up immediately. If you like a more icy formed texture, put it in a container and freeze until it hardens up a bit. This takes about 20-30 minutes.
This homemade ice cream is really yummy on its own, but I think it would also be good topped with toasted coconut, or homemade hot fudge. Mmmmmm. Definitely a tropical treat however you serve it!