Creamy no-churn coconut ice cream blended with pineapple chunks and toasted coconut.
- 2 cups Cold heavy cream
- 15 ounces, liquid Canned Coconut Cream
- 1 cup Coconut milk
- ½ cups Whole milk
- 20 ounces, fluid Canned crushed pineapple
- 1 teaspoon Coconut extract (optional)
- ½ cups Unsweetened coconut flakes
In a large mixing bowl, whip heavy cream until stiff peaks begin to form.
Using a paddle attachment or spatula, stir in the coconut cream, coconut milk, whole milk, pineapple, coconut extract and coconut flakes. coconut.
Transfer the mixture to a freezer safe container. Place in the freezer for 4 hours or overnight until firm.
Grab a bowl and a spoon and enjoy! This ice cream is excellent with toasted coconut or strawberries.