No-Churn Pineapple Coconut Ice Cream

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  • Total Time: 0 hrs 10 mins
  • Hands-on Time: 0 hrs 10 mins
  • Makes: 6 (or more)

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

    SO Vanilla Extract 2oz.
  • 2

    SO Vanilla Beans
  • 1/4 teaspoon

    SO Cardamom Organic
  • 2 13.5-ounce cans 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 beans, cardamom, coconut milk, maple syrup and salt. Using a whisk attachment, whip ingredients until fluffy and resembling whipped cream.

    Into a bread pan, pour the whipped cream. Fold in 1 cup pineapple.

    2. Freeze for 6 to 8 hours, until ice cream is firm.

    3. 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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