Vegan Pineapple Coconut Ice Cream

Vegan pineapple coconut ice cream is filled with pineapple puree and chunks for extra pineapple flavor and topped with toasted coconut for the ultimate summer recipe. Gluten-free, dairy-free and egg free. Oh and delicious.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 1 2

Cook Time: 45

Total Time: 1 2 45

Servings: servings

Calories: 280kcal

Author: Megan

Ingredients

▢ 2 cans full fat coconut milk
▢ 2 cups pineapple (diced (divided))
▢ 1/4 cup pure maple syrup (you can also use honey if you're not vegan)
▢ 1 tsp pure vanilla extract
▢ pinch of salt
▢ 1 tbsp vodka (optional - keeps the ice cream from freezing too hard. Tito's vodka is gluten-free)
▢ 1/4 cup unsweetened coconut flakes (for topping)

Instructions

At least 24 hours before you start making the ice cream, freeze the bowl of your ice cream maker. When you shake the bowl, there should be no water sloshing around.
In a blender, add coconut milk, 1 1/2 cups of the pineapple, pure maple syrup, vanilla, vodka (if using) and salt. Blend until smooth. Place in a metal bowl and refrigerate for an hour or more until cold.
Remove the ice cream base from the refrigerator and stir in the remaining 1/2 cup of pineapple chunks. Freeze according to the instructions on your ice cream machine.
Place in a freezer safe container (I used a loaf pan) and freeze until solid. Let sit at room temperature for 5-10 minutes before serving.
To toast coconut flakes, add them to a small pan over medium low heat. Let heat, stirring occasionally until they are a light toasted brown color. Don't walk away from the pan as they toast rather quickly. Sprinkle over ice cream before serving.

Notes

**I use this ice cream maker.

Nutrition

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