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Easy Dairy-Free Coconut-Pineapple Ice Cream

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"This easy ice cream with coconut cream and canned pineapple in juice does not require an ice cream maker. All you need is a bit of time, a blender, and a silicone muffin pan or ice cream pop molds."
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6 h 20 m servings 205
Original recipe yields 10 servings


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  1. Place unopened can of pineapple in the fridge to chill. Set a silicone muffin pan onto a metal tray and evenly divide coconut cream amongst the muffin cups. Place in the freezer and freeze solid, about 3 hours.
  2. Remove frozen coconut cream from the muffin pan and place in a blender. Add chilled pineapple and juice, frozen banana slices, vanilla extract, and honey; blend until smooth.
  3. Divide coconut mixture among the silicone muffin cups.
  4. Return to the freezer and freeze for about 3 hours. Remove a few minutes before serving to allow ice cream to soften enough to be easily removed from muffin cups. If serving the ice cream in a dish, garnish with shredded coconut.

Nutrition Facts

Per Serving: 205 calories; 17 14.5 2.1 0 4 Full nutrition

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