Refreshing, light, creamy coconut and pineapple ice cream. This easy no churn soft serve-like recipe has only three, natural ingredients! It’s naturally vegan, refined sugar free and delicious.
This vegan pineapple ice cream recipe is tropical, creamy, and the perfect balance of sweetness for dessert. Creamy coconut with refreshing pineapple makes for the most delicious no-churn soft serve! No egg, no ice cream machine, no added sugar!
This clean eating dessert recipe uses fresh ingredients. I’m a huge proponent of making simple recipes that don’t skimp out on taste. For desserts especially, I prefer fresh fruit, little to no sugar (almost always refined sugar free), and letting the ingredients stand for themselves. For other clean desserts like this one, try Frozen Greek Yogurt Cookie Bark or Creamy Mango Pineapple Popsicle.
Jump to:
I probably have ice cream a few times a year, and I much prefer lighter flavors like vanilla or lavender, or fruity flavors like pineapple, coconut, mango, or strawberry.
Want to know something funny? I actually worked at the corporate office of an ice cream shop in Los Angeles. After months of hearing about ice cream flavor research & development I knew I had to try the Elise Tries to Cook version!
When deciding what ice cream to attempt first, I knew it would have to be a pineapple ice cream. My favorite fruit in the entire world is pineapple. Pair with some coconut and it’s the tropical ice cream to make dreams come true!
- Quick & Easy
- Light & Natural
- 3-Ingredients
- No Ice Cream Maker
- Vegan
Ingredients & Substitutions
This vegan, three-ingredient ice cream is SO easy!
- Coconut Milk. Full-fat and from a can is necessary. Substitute for a can of coconut cream.
- Coconut Cream. Substitute for a can of full-fat coconut milk.
- Frozen Pineapple. You can use fresh pineapple or canned pineapple and freeze it, in this vegan ice cream recipe.
Why use full-fat coconut milk?
The coconut milk needs to be full-fat and from a can, otherwise the mixture will not turn out creamy. Typically, an ice cream machine churns the ice cream to avoid the formation of ice crystals. You’ll need a higher fat content to reduce the formation of ice crystals in a no-churn ice cream.
Step-By-Step Instructions
STEP ONE: Blend all ingredients.
STEP TWO: After 30-seconds of blending, remove lid, push all liquid to the bottom and re-blend.
STEP THREE: Continue until reaching a thick, soft-serve like texture.
STEP FOUR: Serve immediately for soft-serve texture, or gently pour into a loaf pan and cover tightly with plastic wrap and aluminum foil.
STEP FIVE: Freeze for up to three hours for a scooping texture!
the Perfect Toppings
While this no churn vegan ice cream definitely doesn’t need any toppings, here are some fun adds:
- Chile-spiced Dried Fruit
- Shredded Coconut
- Chocolate Sauce
- Fresh Pineapple
- Ice Cream Cone
- Sprinkle of Tajín or Chili Salt
Tips, Tricks & Frequently Asked Questions
To reach the soft-serve texture, you'll need to have cold and/or frozen ingredients.
If you want to add more coconut into this pineapple ice cream recipe, you can add toasted or regular coconut flakes into the mix before it freezes.
Having a higher fat content in the coconut milk helps the creaminess of the ice cream. Without it, the ice cream won’t be as creamy or as tasty as ice cream.
Store this homemade ice cream in a loaf pan. Make sure to cover tightly with plastic wrap and then aluminum foil. Cover entirely to prevent freezer burn. Only freeze for up to three hours.
This ice cream is meant to be served as a soft-serve. If you want a scoopable ice cream texture, you will need to freeze for about 60-minutes.
I wouldn’t recommend leaving it in the freezer for more than one week. (Although, I think you’ll finish it by then!) You will need to microwave the ice cream in increments of 30-seconds or de-thaw for 45-60 minutes if you let it freeze too long.
Other Clean Eating Dessert Recipes
- Frozen Greek Yogurt Cookie Bark
- Creamy Mango Pineapple Popsicle
- Easy Low-Sugar Lime Popsicles
- Kiwifruit + Ginger 'Cheesecake'
- Dairy-Free Matcha Honey Lavender Ice Cream
📖 Recipe
Coconut Pineapple Ice Cream {No Churn}
Equipment
- Blender or Food Processor
- Loaf Pan or Ice Cream Container (optional)
Ingredients
- 2.5 Cups Frozen Pineapple Chunks
- 13.5 FL OZ Can Full-Fat Coconut Milk
- 13.5 FL OZ Can Unsweetened Coconut Cream
Instructions
- Place coconut milk and coconut cream in the fridge overnight to cool.
- When ready to make, scoop out the coconut cream from the can of coconut cream and coconut milk, keeping the clear liquid to the side until step 4. Place the thicker cream into the blender/food processor.
- Add the frozen pineapple.
- Add ¼ cup of the cold liquid from the coconut cream into the blender/food processor. (Alternatively, use water or coconut water).
- Blend in 30-second intervals, removing the lid to push down the liquid back towards the blades. (May take a few times, but be patient, it will get thick like a smoothie bowl)
- Once smooth, remove blades and serve immediately for soft-serve texture.
- If you'd like to serve in cones like a soft serve, add ice cream into a ziplock bag. Cut off one tip (like a piping bag), and squeeze out into cones or cups.
Optional Scooping Texture
- Carefully transfer the ice cream into a metal loaf pan or ice cream container.
- Cover with plastic to touch the top of the ice cream. Wrap once more with aluminum foil.
- Place in the freezer.
- Freeze for at least 45-60 minutes for a scooping texture.
- DO NOT FREEZE MORE THAN 3 HOURS.
Elise this vegan coconut pineapple ice cream sounds HEAVENLY!!! I cannot wait to try this - perfect for summer in Florida! Cheers love xo
Thank you so much, Morgan! It's going to be absolutely delish this Summer especially in Florida! Enjoy x
Hi. What can I use instead of coconut cream? It's not available where I live. Only the coconut milk in the can.
I DO have fresh coconut flesh and water
Hi Laurie! You can substitute the coconut cream for a can of coconut milk and only scoop out the coconut cream (the thicker white creamy part) and leave the milk for something else!
When I did Atkins (now keto) I would blend frozen blueberries with heavy whipping cream and a little sweet n low. Made a nice soft serve desert!
That sounds delicious!
I’ve just made the coconut pineapple ice cream. I’ve tried to work out the equivalent measures into metric, our Uk ones are so different to U.S. ones.
I did put a whole pack ( 500gram) of frozen pineapple, but was a bit disappointed that it seemed rather bland. I’m going to leave it to soft scoop texture and try it out. It says only to use 1/4 of the coconut water from the can of coconut milk. Any ideas what I can use the rest for?
Hi Diana! Thanks for your feedback! The pineapple flavor is more subtle because I don't add any extracts or unnecessary sugars, but I hope the coconut shines through and the subtle pineapple gives you that tropical taste! If you prefer a sweeter taste, you can add 1+ TBSP of honey or agave. As for the leftover coconut milk, you can use it in smoothies (my fave option) or in a cocktail like a coconut margarita.