Pineapple Coconut Ice Cream: 4 Ingredients {Vegan}

Thursday, October 4, 2012
Vegan Pineapple Coconut Ice Cream

Vegan Pineapple Coconut Ice Cream

Well hellooo, Indian Summer in San Francisco. The streak of gorgeous weather we’ve had this week makes up for all those freakishly cold days in July when I had to pull out my puffy vest. But October…ah October is when this city comes into its own. Breathtakingly beautiful orange yolk full moons, sun worshippers stripping down in Dolores Park, balmy runs along the bay at dusk…man, I love this city.

To celebrate our little blip of tropical weather, I made this frozen tropical treat: Pineapple Coconut Ice Cream.

It could be the easiest dessert ever. We’re talking stupid easy. Literally, throw 4 ingredients into the blender, pour into the ice cream maker, and spend the rest of the day patting yourself on the back. Oh, and did I mention, it’s vegan?! Yep, 100% treat, 0% guilt. So you can run around in your skivvies and look good doing it.

ice cream maker

I love my ice cream maker

If you don’t have an ice cream maker, you could turn this into a smoothie version using frozen pineapple.

Either way, whip this frosty treat up in no time, close your eyes, and pretend there are palm trees swaying overhead. Enjoy the sunshine!

pina colada ice cream

Ice cream in a flash

Pineapple Coconut Ice Cream {Vegan}

This frozen tropical treat is pretty magical”¦only 4 ingredients, stupid easy to make, and vegan! Whip it up in no time, close your eyes, and pretend there are palm trees swaying overhead.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: about 1 quart


1 pineapple, cored and sliced
1 (13.5 oz) can coconut milk (I like Chaokoh brand, or Trader Joe\'s coconut cream would work well too)
1/2 teaspoon vanilla bean paste (or vanilla extract)
2 tablespoons agave nectar (or honey is really lovely if you are not strictly vegan)


  1. Throw everything in the blender and blend until smooth.
  2. Pour into the freezer bowl of your ice cream maker. Turn on and freeze according to the manufacturer"™s directions. You"™ll know it"™s ready when all the ice cream clumps in the center and the scraper is no longer scraping anything off the sides of the bowl (usually takes my machine about 20 minutes).
  3. Remove frozen ice cream. Serve immediately (this is my favorite way "“ nothing beats the texture of made-to-order ice cream) or place in a freezer proof container and serve when ready.

Print Recipe

Stumble It!
Posted by Stephanie at 2:30 pm

17 Responses to “Pineapple Coconut Ice Cream: 4 Ingredients {Vegan}”

  1. I LOVE this ice cream!! So simple and natural.

  2. You have tempted me to go and get an icecream maker !! I love things that r stupid easy !! This one looks awesome

  3. Nm says:

    Hi just a note that it looks good but honey is not vegan. You can either remove the vegan tag line or sub maple syrup.

  4. irish says:

    it does state quite clearly in the recipe that honey can be used if Not strictly vegan :)   2 tablespoons agave nectar (or honey is really lovely if you are not strictly vegan)…

    thanks for the lovely recipe cant wait to try it 

  5. kayle says:

    i live on owensboro

  6. Theresa says:

    I only have frozen pineapple . Can I use frozen pineapple in this recipe? 

  7. Marion says:

    Yum! Just wondering how many mls the can of coconut milk was? 250ml or 400ml? I converted the ounces but just wanted to double check :)

Leave a Reply