- 1 Fresh Pineapple (canned crushed pineapple can also be used)
- 1 Can (14 ounces) Sweetened Condensed Milk
- 1/4 c. Unfiltered Coconut Oil, Melted
- 2 t. Coconut Flavor (or coconut rum for adults)
- 1 t. Lime Juice
- 1/4 t. Coarse Salt
- 2 c. Heavy Cream
- Coconut flakes, for Garnish
Cut the pineapple in half long wise. Cut and scoop out the centers to create a container for the ice cream.
Crush 3/4 cup of pineapple for your ice cream and store the remaining pineapple for snacking later.
Place the pineapple bowls in the refrigerator to cool. (If you prefer, instead of the pineapple, you can use a loaf pan for the ice cream container)
In a large bowl, whisk together sweetened condensed milk, coconut oil, coconut flavor, lime juice and salt.
In a mixing bowl, beat cream on high until peaks form, this will take a few minutes. Whisk half of the cream into the other mixture. Fold in remaining cream and 1/2 cup crushed pineapples.
Transfer the mixture to the fresh pineapple bowls or a loaf pan. Gently spoon the extra pineapples to the top of the ice cream. Freeze until firm, at least 6-8 hours.
Sprinkle with coconut flakes before serving. (optional) Ice cream is good up to one week after making.
Cut the pineapple in half long wise. Cut and scoop out the centers to create a container for the ice cream.
Crush 3/4 cup of pineapple for your ice cream and store the remaining pineapple for snacking later.
Place the pineapple bowls in the refrigerator to cool. (If you prefer, instead of the pineapple, you can use a loaf pan for the ice cream container)
In a large bowl, whisk together sweetened condensed milk, coconut oil, coconut flavor, lime juice and salt.
In a mixing bowl, beat cream on high until peaks form, this will take a few minutes. Whisk half of the cream into the other mixture. Fold in remaining cream and 1/2 cup crushed pineapples.
Transfer the mixture to the fresh pineapple bowls or a loaf pan. Gently spoon the extra pineapples to the top of the ice cream. Freeze until firm, at least 6-8 hours.
Sprinkle with coconut flakes before serving. (optional) Ice cream is good up to one week after making.
