Creamy Coconut Pineapple Nice Cream Recipe - Dairy-Free & Delicious

Ingredients

• 1 can of crushed pineapple (8 ounces) packed in its natural juice
• 1 can of unsweetened coconut cream (13.5 ounces)
• 2 frozen sliced bananas for a creamy texture
• 1 teaspoon of vanilla extract for a hint of flavor
• 1 tablespoon of honey, if desired, for sweetness
• ½ cup of unsweetened shredded coconut, optional for garnish

Step 1

To create a delightful frozen treat, start by popping a can of pineapple in the refrigerator to get it nicely chilled. Next, grab a silicone muffin pan and place it on top of a sturdy metal tray. Carefully spoon out the luscious coconut cream into each muffin cup, making sure to distribute it evenly. Then, slide the pan into the freezer and let it freeze until solid, which usually takes around 3 hours.

Step 2

Once the coconut cream is frozen solid, take it out of the muffin pan and toss it into a blender. Throw in the chilled pineapple along with its refreshing juice, some frozen banana slices, a dash of vanilla extract, and a drizzle of honey. Blend everything together until you have a smooth and creamy mixture.

Step 3

Now, pour this delectable concoction back into the silicone muffin cups, dividing it equally among them. Pop the pan back into the freezer and let it freeze for another 3 hours. When you're ready to serve, take it out a few minutes beforehand to allow the ice cream to soften slightly, making it easier to remove from the cups.

Step 4

For a fancy presentation, sprinkle some shredded coconut on top if you're serving the ice cream in a dish. Enjoy this tropical delight that's sure to cool you down on a hot day!