No-Churn Pineapple Coconut Ice Cream

No-Churn Pineapple Coconut Ice Cream

Total Time: 20h 10m
Hands-on Time: 00h 10m
Makes: 6 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.

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  • 1 teaspoon Simply OrganicĀ® Pure Madagascar Vanilla Extract
  • 2 Simply OrganicĀ® Madagascar Vanilla Beans, halved lengthwise and insides scraped, or 2 tablespoons Simply Organic Vanilla Bean Paste
  • 1/4 teaspoon Simply OrganicĀ® 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.