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Coconut Pineapple Ice Cream

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If you’ve never made homemade ice cream you have to try this coconut pineapple ice cream recipe. Pineapple coconut ice cream is refreshing and indulgent, perfect for summer!

Making ice cream at home is really simple. We also love Strawberry Cheesecake Ice Cream, Pumpkin Pie Ice Cream, Delicious Homemade Apple Ice Cream, and Cotton Candy Ice Cream! These are no churn ice cream recipes that everyone will devour.

The tastiest treat for the summer months is ice cream. It is an indulgent summer classic for a reason. Make some homemade ice cream and you’ll never look back!

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Pin showing the finished pineapple coconut recipe ready to eat with title across the top.

Do I have to churn this ice cream recipe?

Nope! This delicious and creamy ice cream recipe does not require an ice cream machine. You don’t have to churn ice cream to make it creamy and delicious.

Mixing the base while it is warm and liquid with the mixer incorporates enough air bubble into the mixture so that when it freezes it’s not rock hard.

For this recipe we will be using a mixer to make sure that everything is incorporated and airy enough that the final result will be able to be scooped and enjoyed with ease!

Cones of coconut pineapple ice cream ready to eat.

What do I need to make coconut pineapple ice cream?

For this recipe you will need just five ingredients to make a delicious homemade coconut pineapple ice cream. We will be using heavy whipping cream, sweetened condensed milk, pineapple chunks, shredded coconut, and ice cream cones.

When it comes to making homemade ice cream it doesn’t get much simpler than this coconut ice cream. You don’t need an ice cream machine, the recipe will firm up in the freezer and you can scoop it out and serve it. No need to churn ice cream to make it delicious and creamy!

A close up view of the finished cones of coconut pineapple ice cream ready to use.

How to make homemade ice cream without a machine:

This recipe is very simple to make. Just a few quick steps stand between you and homemade ice cream. The longest bit is allowing the ice cream to freeze solid. 6 hours should do the trick but I prefer to let mine go overnight for the best texture!

Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer.

A view into the mixer as ingredients are being added.

Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it’s ready.

Fold in the can of sweetened condensed milk.

More ingredients being mixed into the base for the coconut pineapple ice cream.

Then pour into a 9 inch square pan.

Add in pineapple placing the chunks down into the mixture all over the pan.

Ice cream mixture spread out into the pan ready to be frozen.

Top with shredded coconut.

Place in the freeze for at least 6 hours but best if froze overnight.

Another look at the finished cones of coconut pineapple ice cream ready to eat.

Scoop and serve!

What toppings can I add to these tasty cones?

Some dark chocolate sauce would be great on top of this pineapple coconut recipe. You can also add pineapple sauce and even some more shredded coconut would taste great on top of the ice cream.

You can always eat it or serve it plain as well. It’s flavorful and creamy all on it’s own without any added toppings.

Cones of ice cream topped with two scoops ready to eat.

Kitchen essentials for tasty recipes like this homemade ice cream recipe:

When you head into the kitchen to make some of these great recipes (like homemade coconut pineapple ice cream) you’ll want to have the best tools on hand.

For this particular recipe we will also need a few items like a stand mixer and a 9 inch square baking pan.

I like half sheet baking pans that are quality (hello no noisy pops or sloshed cookie dough from twisting), I line my cookie sheets with silicone baking mats. These are a must when doing cake mix recipes which can settle and become thin at lot easier than traditional cookie dough. 

Of course mixing bowls, a mixerspatula, and some whisks should be on your list if you don’t have ones that you love. I also like to have a set of cooling racks so that my recipes can properly cool before they’re scarfed down by my family!

Horizontal view of the finished cones of ice cream.

More delicious desserts to try:

If you are looking for even more delicious recipes to try you are in the right place. We have summer classic that you won’t want to miss like The Best Pasta Salads Ever or Strawberry Jello Pie Recipe!

You should also check out Feta Watermelon SaladPistachio SaladTomato Salad With BasilThe Most Refreshing Strawberry Lemonade With BlueberriesHomemade Coffee Whipped CreamStrawberry Cheesecake Bars, and The Best Fruit Salad Recipes!

Try out Pumpkin MousseEasy Pumpkin FudgeThe Best Baked Pumpkin PieNo Bake Peanut Butter CookiesCookie Monster FudgeApple Hand Pies with Canned Pie FillingEasy Pineapple Pie RecipeEasy & Delicious Apple Pizza, and Baked Apple Oatmeal are some other good options.

Printable Coconut Pineapple Ice Cream Recipe:

Yield: 12 Servings

Coconut Pineapple Ice Cream

Featured image showing the coconut pineapple ice cream ready to eat.

If you've never made homemade ice cream you have to try this coconut pineapple ice cream recipe. Pineapple coconut ice cream is refreshing and indulgent, perfect for summer!

Prep Time 10 minutes
Freeze Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 4 cups heavy whipping cream
  • 1 - 14 oz can sweetened condensed milk
  • 1 can pineapple chunks
  • 1 cup shredded coconut
  • 6 ice cream cones

Instructions

  1. Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer. Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it's ready.
  2. Fold in the can of sweetened condensed milk. Then pour into a 9 inch square pan. Add in pineapple placing the chunks down into the mixture all over the pan. Top with shredded coconut.
  3. Place in the freeze for at least 6 hours but best if froze overnight.
  4. Scoop and serve!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 595Total Fat: 41gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 130mgSodium: 159mgCarbohydrates: 51gFiber: 1gSugar: 45gProtein: 8g

I am not a medical expert. These calculations are provided as a courtesy.

Carolyn

Wednesday 15th of September 2021

Do you use pineapple juice or drain?

Meagen Brosius

Tuesday 21st of September 2021

Drain the juice! Can be used for something else but for this recipe you'll only need the pineapple chunks.

Colleen

Sunday 25th of July 2021

With the pineapple coconut ice cream it says to pour some into pan, what to do with the rest? Make another?

Erika

Thursday 16th of September 2021

@Meagen Brosius, can crushed pineapple be used?

Meagen Brosius

Tuesday 10th of August 2021

We have updated the instructions to remove the "some" if you wanted to layer it you would put some in and then add the mix in items and then top with more but it all needs to go into the freezer to set.

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