Smooth and refreshing, this tropical pineapple coconut ice cream is the perfect treat on a hot day.
How does a Piña colada in a bowl sound? This coconut milk ice cream, infused with chunks of sweet pineapple and honey, is the next best thing to your favorite poolside cocktail.
Thickening the pineapple coconut ice cream mixture with egg yolks before churning helps give it a velvet, tongue-coating texture. I’ve found that the ideal ratio is four egg yolks to every 2 ½ cups of liquid. It makes for a smooth base without an overly eggy taste.
Love Paleo Desserts? Then you’ll love our FREE Paleo Dessert Cookbook.
Click here to get your FREE copy of our delicious Dessert Recipes!
Creating the custard requires some care. Start by warming all the ingredients, except the whisked egg yolks, in a small saucepan. Then, temper the eggs by adding just a small amount of the heated milk. Warming the eggs slowly reduces the likelihood that they will curdle when stirred into the saucepan with the rest of the hot milk. Once you start cooking the mixture on the stove, reduce the heat to low and continue stirring, scraping the bottom and the sides of the saucepan, so that the mixture cooks evenly. Keep cooking until the mixture is thick enough to coat the back of the spoon.
Next, refrigerate the mixture until it’s nice and cool. Pour the chilled mixture into an ice cream maker and churn for about 30 minutes, or until it has the consistency of soft-serve. Add the chopped pineapple chunks about five minutes before it’s done, churning to get the fruit mixed in evenly. Scrape the ice cream into an airtight container (a covered small loaf pan works well too), and freeze for at least 3-4 hours until hard. When ready to serve, take the pineapple coconut ice cream out of the freezer to thaw for about 20 minutes before scooping.
Tip: If you don’t have an ice cream maker, no worries! Simply pour the ice cream mixture directly into the airtight container or loaf pan, and for the next two hours, take it out of the freezer every 30 minutes or so, and stir really well, about 2-3 minutes each time. The trick here is that the stirring reduces crystallization, helping to create a creamy texture.
Pineapple Coconut Ice Cream (Dairy-Free)
)
Pineapple Coconut Ice Cream (Dairy-Free)
Dina HassanTools
- Medium saucepan
- Whisk
- Mixing bowl
- Ice cream maker (If you don’t have one, see the above “Tip”)
- Airtight container or covered loaf pan
Ingredients
- 2 cups coconut milk
- 4 T raw honey
- 1 t vanilla extract
- ½ cup pineapple juice
- 4 egg yolks
- ½ cup chopped fresh pineapple
- ½ cup toasted coconut flakes
Instructions
- In a medium saucepan, over medium-low heat, combine the coconut milk, honey, vanilla, and pineapple juice; whisking until the honey is completely dissolved. Bring the mixture to a gentle simmer.
- In a separate bowl, whisk the egg yolks until frothy.
- Gradually add some of the warm coconut milk mixture to the egg yolks, whisking constantly. Then pour the egg yolk mixture back into the saucepan and heat over low heat for about 5 minutes. Continue whisking until the mixture is slightly thickened.
- Remove the custard from the heat, and allow it to cool slightly before transferring to a bowl. Refrigerate until cooled.
- Pour the cold mixture into the bowl of an electric ice cream maker and churn for 30 minutes, or according to the manufacturer's instructions. Add the chopped pineapple 5 minutes before the end of the process.
- Scrape the pineapple ice cream mixture into an airtight container, and freeze for at least 3-4 hours, or overnight, until firm. Remove from the fridge 20 minutes before serving, top with toasted coconut flakes and serve.
Looking for Paleo ingredients? Here are a few we’d recommend:
Organic Coconut Milk (Native Forest)
Organic, Raw, Unstrained Honey (Thrive Market)
(You’ll Also Love: Paleo Coconut Pineapple Cake)
30 Genius Ways to Use Lemon Peels at Home
Show Comments