Description
Creamy no-churn coconut ice cream mixed with pineapple chunks and toasted coconut.
Ingredients
- 2 cups Cold Heavy Cream
- 15 ounces, fluid 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
Preparation
In a large mixing bowl, whisk heavy cream until stiff peaks began to form.
Using a paddle attachment or spatula, fold in coconut cream, coconut milk, whole milk, pineapple, coconut extract, and coconut flakes.
Transfer mixture into a freezer safe container. Place in the freezer for 4 hours or overnight until stiff.
Grab a bowl and a spoon and dig in! This ice cream is great topped off with some toasted coconut or strawberries.
