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No-Churn Coconut Pineapple Ice Cream

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Level: Easy

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Description

Creamy no-churn coconut ice cream mixed with pineapple chunks and toasted coconut.

Ingredients

  • 2 cups Cold Heavy Cream
  • 15 ounces, fluid Canned Coconut Cream
  • 1 cup Coconut Milk
  • ½ cups Whole Milk
  • 20 ounces, fluid Canned Crushed Pineapple
  • 1 teaspoon Coconut Extract (optional)
  • ½ cups Unsweetened Coconut Flakes

Preparation

In a large mixing bowl, whisk heavy cream until stiff peaks began to form.

Using a paddle attachment or spatula, fold in coconut cream, coconut milk, whole milk, pineapple, coconut extract, and coconut flakes.

Transfer mixture into a freezer safe container. Place in the freezer for 4 hours or overnight until stiff.

Grab a bowl and a spoon and dig in! This ice cream is great topped off with some toasted coconut or strawberries.

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