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Easy Dairy-Free Coconut-Pineapple Ice Cream
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Prep Time:
20 minutes
Total Time:
380 minutes
No-churn tropical ice cream: blend coconut cream, banana, and canned pineapple, then freeze.
Ingredients:
  • 1 (8 ounce) can crushed pineapple in juice
  • 1 (13.5 ounce) can unsweetened coconut cream
  • 2 sliced bananas, frozen
  • 1 tablespoon honey
  • 0.5 cup unsweetened shredded coconut
Instructions:
  • Chill the unopened can of pineapple in the fridge. Set a silicone muffin pan on a metal tray, evenly distributing coconut cream among the muffin cups. Freeze until solid, approximately 3 hours.
  • Take the frozen coconut cream out of the muffin pan and transfer it into a blender. Add in the cold pineapple and juice, frozen banana slices, vanilla extract, and honey. Blend until you achieve a smooth consistency.
  • Scoop the coconut mixture evenly into the silicone muffin cups.
  • Place the tray back in the freezer for approximately 3 hours. Take it out a few minutes before serving to soften the ice cream for effortless removal from the muffin cups. Sprinkle some shredded coconut on top if serving in a bowl.

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