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+ servings
Servings: 6

Two Ingredient Pineapple Coconut Ice Cream

Prep Time:
5 mins
Total Time:
5 mins
Make the best homemade two-ingredient Pineapple Coconut Ice Cream with canned coconut milk and frozen pineapple chunks in a food processor.
Pineapple coconut ice cream in a coconut bowl
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  • 4 cups frozen pineapple chunks
  • 1 cup full fat canned coconut milk


  1. Place frozen pineapple in a food processor. Pulse a few times until it has been broken into smaller pieces. 

  2. Add coconut cream. Pulse until smooth.

  3. Serve as it is or freeze until hard.

Course: Dessert
Cuisine: American
Keyword: pineapple coconut ice cream

Nutrition Information

Calories: 147, Fat: 9g, Saturated Fat: 8g, Sodium: 7mg, Potassium: 225mg, Carbohydrates: 16g, Fiber: 2g, Sugar: 12g, Protein: 1g, Vitamin A: 65%, Vitamin C: 53.7%, Calcium: 21%, Iron: 1%