Pineapple Coconut Swirl Ice Cream

Escape to the tropics with every bite of this Pineapple Coconut Swirl Ice Cream. Sweet pineapple is folded into rich, coconut-based ice cream for a refreshing, dairy-free treat with naturally bright flavor and texture.

Ingredients:

For the Coconut Ice Cream Base:

• 2 cans (13.5 oz each) full-fat coconut milk

• 3/4 cup sugar or maple syrup

• 1 teaspoon vanilla extract

• Pinch of salt

For the Pineapple Swirl:

• 1 1/2 cups fresh or canned pineapple (drained, if canned)

• 2 tablespoons sugar or honey (optional, depending on sweetness of pineapple)

• 1 tablespoon lemon juice

Instructions:

Make the Pineapple Swirl:

1. In a blender or food processor, purée the pineapple with sugar (if using) and lemon juice until smooth.

2. Pour into a small saucepan and simmer over medium heat for 5–7 minutes to thicken slightly. Let cool completely.

Make the Coconut Ice Cream Base:

1. In a large bowl, whisk together the coconut milk, sugar or syrup, vanilla extract, and salt until well combined.

2. Chill the mixture for at least 2 hours (or overnight) in the refrigerator.

Churn and Swirl:

1. Pour the chilled coconut mixture into an ice cream maker and churn according to your machine’s instructions.

2. When done, transfer half of the ice cream to a freezer-safe container. Spoon some pineapple purée on top and swirl lightly with a knife. Repeat with remaining ice cream and purée.

3. Freeze for 2–4 hours, or until firm.

Tips:

• For extra texture, fold in toasted shredded coconut or small pineapple chunks before freezing.

• Use only ripe pineapple for the best natural sweetness.

Serving Suggestions:

Serve in a bowl with a sprinkle of toasted coconut, fresh pineapple slices, or a drizzle of coconut cream for extra indulgence.