Go Back

Pineapple Coconut Ice Cream

Pineapple coconut ice cream is a creamy, churned frozen dessert with visible pineapple chunks and toasted coconut throughout. Made by cooking a sweet custard base to 175°F, chilling until cold, then churning and freezing for scoopable scoops.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 hours 5 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

coconut milk + heavy cream base
  • 1 can (13.5 oz) full-fat coconut milk Use full-fat for a creamy texture.
  • 1 cup heavy cream
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 1.5 cups fresh pineapple, finely diced Dice small so the pineapple chunks are evenly distributed.
  • 0.5 tsp coconut extract
  • 0.25 tsp vanilla extract
  • 1 salt Add just a pinch to balance sweetness.
pineapple + toasted coconut mix-ins
  • 0.5 cup toasted shredded coconut Add during the last 5 minutes of churning.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the custard base
  1. In a saucepan, heat the full-fat coconut milk and heavy cream with the granulated sugar over medium-low heat, stirring until the sugar dissolves.
  2. In a bowl, slowly whisk the hot coconut mixture into the egg yolks to temper them, then return everything to the saucepan.
  3. Cook the mixture to 175°F, stirring constantly so it thickens into a custard consistency.
  4. Strain the custard, then stir in the coconut extract, vanilla extract, and the pinch of salt until smooth.
Chill the mixture
  1. Cool the custard completely, then refrigerate at least 4 hours until very cold.
Churn and freeze
  1. Churn the cold custard in an ice cream maker according to the manufacturer’s directions, and add the diced pineapple and toasted shredded coconut in the last 5 minutes.
  2. Transfer the churned ice cream to a container and freeze until scoopable.

Notes

For the smoothest custard, cook to 175°F while stirring constantly and strain promptly before adding extracts. Refrigerate the custard base up to 2 days before churning; once churned, freeze up to 2 weeks (best texture within the first week). For a lighter version, use light cream only if you accept a softer, less rich texture (it may require slightly longer freezing).