This Pineapple Coconut Ice Cream will be your summer staple ice cream. I don’t know about you guys, but my husband and I practically live off of ice cream in the summer. We live in a location that gets up to 100+ degrees and no amount of AC is cooling me down. It’s the ice cream that my body needs to cool down the inside, haha. This ice cream has delicious graham cracker crumbles, Dole pineapples and pineapple juice, coconut cream, and coconut shavings. This ice cream recipe will be requested by several of your friends and family members, I promise.
Ingredients for Pineapple Coconut Ice Cream
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons granulated sugar (for the crust)
- 1 can (20 oz) Dole pineapple chunks, drained (save the juice for the ice cream mix)
- 1 package (8 oz) cream cheese, softened
- ½ cup coconut cream
- 3 cups powdered sugar
- 8 oz Cool Whip
- 1 cup shredded coconut
Instructions for Pineapple Coconut Ice Cream
Prepare the Crumble:
- In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until it creates a crumble.
Make the Ice Cream:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the leftover pineapple juice, coconut cream, and powdered sugar. Continue to beat until well combined.
- Fold in the Cool Whip until smooth.
- Gently fold in the graham cracker crumbles, shredded coconut, and pineapple chunks.
Freeze:
- Pour the ice cream mix into two bread pans and freeze for at least 10 hours. Once completely frozen, it’s ready to serve!
Tips for the Best Ice Cream
- Quality Ingredients: Using Dole pineapple chunks ensures you're getting ripe, sweet pineapples that enhance the overall flavor of the ice cream.
- Smooth Texture: Make sure to beat the cream cheese until it's fully smooth to avoid any lumps in the ice cream.
- Even Mixing: Gently fold in the mix-ins to ensure an even distribution of pineapple chunks, coconut, and graham cracker crumbles.
Why You'll Love This Recipe
Versatility: Whether you serve it in a bowl, in a cone, or as a topping for other desserts, this ice cream is versatile and sure to impress.
Creaminess and Flavor: The combination of cream cheese, coconut cream, and Cool Whip creates an ultra-creamy texture, while the pineapple chunks add bursts of juicy flavor.
Enjoy this delicious Pineapple Coconut Ice Cream. Perfect for hot summer days, this ice cream will not disappoint! If you’re a fan of this ice cream recipe, be sure to try my other ice cream recipes:
- No-Churn Brownie Batter Ice Cream
- No-Churn Chocolate Cake Batter Ice Cream
Pineapple Coconut Ice Cream
Equipment
- 2 bread loaf pans
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons granulated sugar for the crust
- 1 can 20 oz Dole pineapple chunks, drained (save the juice for the cheesecake filling)
- 1 package 8 oz cream cheese, softened
- ½ cup coconut cream
- 3 cups powdered sugar
- 8 oz Cool Whip
- 1 cup shredded coconut
Instructions
Prepare the Crumble:
- In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until it creates a crumble.
Make the Ice Cream Base:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the leftover pineapple juice, coconut cream, and powdered sugar. Continue to beat until well combined. Fold in the Cool Whip until smooth.
- Fold in the graham cracker crumbles, shredded coconut, and pineapple chunks.
Freeze:
- Pour the ice cream mix into two bread pans and freeze for 10 hours or more. Once completely frozen, it’s ready to serve!
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