Pineapple Coconut Ice Cream
This pineapple coconut ice cream is made with delicious pineapple, coconut cream, coconut shavings, and graham cracker crumbles. Enjoy!
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!