In this recipe, cream of coconut partners with half-and-half for a creamy backdrop to fresh pineapple chunks, creating an egg-free tropical ice cream.
Preparation Time
10 mins
Total Time
10 mins
Calories
328 Calories
Recipe Instructions
Step 1
Combine cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
Step 2
Pour cream of coconut mixture into an ice cream maker and process until thickened according to manufacturer's instructions; transfer to an airtight container, and place in the freezer until firm, about 3 hours.
Ingredients
1 cup half-and-half
1 teaspoon coconut extract
1 (15 ounce) can sweetened cream of coconut (such as Coco Lopez®)
