Indulge in the tropical flavors of pineapple and coconut with this creamy no-churn ice cream recipe. Perfect for a refreshing treat by the poolside or any summertime gathering.
Ingredients: 2 cups diced pineapple. 1 can 14 oz coconut milk. 1/2 cup sweetened condensed milk. 1 teaspoon vanilla extract. Pinch of salt.
Instructions: Using a blender, blend the pineapple chunks until they are smooth. Put the sweetened condensed milk, vanilla extract, salt, and coconut milk in a large bowl and mix them together. Add the pineapple puree and mix it well with the coconut milk mixture. Put the mix in a container that can go in the freezer, cover it, and freeze it for at least 6 hours, or until it's firm. Put the ice cream in bowls after it's frozen and enjoy!
Prep Time: 10 minutes
Cook Time: 0 minutes
rob chapman