No-Churn Pineapple Coconut Ice Cream

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  • Total Time: 12 hrs pre-chilling of coconut milk + 6-8 freezing hrs
  • Hands-on Time: 10 mins
  • Makes: 6 (or more) servings

No churning, no cooking... just pure, rich pleasure with this vegan pineapple coconut ice cream, uniquely enhanced with Simply Organic Cardamom and Madagascar Vanilla Bean.


  • 1 teaspoon Simply Organic Pure Vanilla Extract

  • 2 Simply Organic Madagascar Vanilla Beans, halved lengthwise and insides scraped, or 2 tablespoons Simply Organic Vanilla Bean Paste

  • 1/4 teaspoon Simply Organic Cardamom

  • 2 cans (13.5 ounces each) coconut milk, refrigerated for 12 hours prior to making ice cream

  • 1/2 cup maple syrup

  • 1/4 teaspoon fine grind salt

  • 2 cups chopped fresh pineapple, divided

  • Toasted coconut, for garnish

  • Fresh mint leaves, for garnish


    1. In a large mixing bowl, combine vanilla extract, vanilla bean scrapings or paste, cardamom, coconut milk, maple syrup and salt. Using a whisk attachment, whip ingredients until fluffy and resembling whipped cream.
    2. Into a bread pan, pour the whipped cream. Fold in 1 cup pineapple.
    3. Freeze for 6 to 8 hours, until ice cream is firm.
    4. Dip an ice cream scooper in warm water and scoop ice cream into bowls. Serve with remaining pineapple, toasted coconut and fresh mint leaves.

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