Ingredients
Scale
- 4 cups frozen pineapple chunks
- 1 cup full-fat coconut milk
Instructions
- Place frozen pineapple in a food processor and pulse until broken into smaller pieces.
- Add the coconut milk to the food processor.
- Blend the mixture until smooth and creamy, stopping to scrape the sides if necessary.
- Serve right away for a soft serve texture or freeze for 1-2 hours for firmer ice cream.
Notes
For a sweeter ice cream, add a tablespoon of honey or maple syrup before blending.
You can substitute coconut milk with any other dairy or non-dairy milk for a different flavor profile.
For a fun twist, mix in some toasted coconut flakes before freezing.
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 10g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.