Pineapple Coconut Ice Cream Recipe

This pineapple coconut ice cream recipe is a great way to get a taste of the islands when you can’t actually visit.


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Pineapple Coconut Ice Cream Recipe

TRAVELING TO MAUI

We love visiting Maui, and pineapple coconut ice cream is the dessert we associate with our vacations there. Sunsets, tropical flowers and ice cream that tastes like a pina colada.

This is one of the things we discovered while traveling and recreated when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe. For more ideas, see our other posts about recipes inspired by travel.

INGREDIENTS FOR THE PINEAPPLE COCONUT ICE CREAM RECIPE

One of the best reasons to make ice cream is so you know exactly what is in it. You will know that it contains nothing but the ingredients you put in. We use the best ingredients. Brands vary in quality, so we have listed what we used.

HORIZON ORGANIC CREAM

We use Horizon organic cream because we think their products taste better than any other dairy products. Just as important, Horizon is a certified B corporation that has committed to becoming carbon positive across their entire supply chain by 2025, which makes the ice cream sustainable. 

WHOLESOME ORGANIC SUGAR

The sugar is organic, which tastes better and doesn’t come from growers burning the rainforest to plant it.

RUM

The alcohol in this ice cream is rum, to create a pina colada flavor for this pineapple coconut ice cream recipe.

PINEAPPLE AND COCONUT

Using fresh fruit makes the ice cream icy and grainy. The pineapple is canned pineapple, because it is more ripe and sweet than fresh pineapple, and keeps the ice cream smooth. It needs to be crushed and not chunks which freeze solid.

Coconut cream is available in a can or can be skimmed off the top of the can of coconut milk that has separated from the coconut water.

Pineapple Coconut Ice Cream Recipe Ingredients
Pineapple Coconut Ice Cream Recipe Ingredients

THE SECRET TO MAKING THE ICE CREAM SMOOTH AND CREAMY


THE SCIENCE OF ICE CREAM

We fell in love with European ice cream – dense and creamy, with elegant flavors. It was like nothing we could get back home. So, we researched the science and technique for making ice cream and learned how to make it ourselves. The key to the best flavor was to use the best quality, most flavorful ingredients. But the secret to keeping it smooth and creamy was a combination of ingredients and technique.

There is more to ice cream than just freezing quality ingredients. The key is making it smooth and creamy. This is actually more difficult than it seems. Ice cream stays smooth while it is being churned, but then it is put in the freezer in order to harden, and that’s when ice crystals form, ruining the smoothness.

There is a lot of science to keeping it smooth. Making ice cream requires a method and ingredients that prevent large ice crystals from forming. The method is accomplished with a properly designed ice cream maker that keeps all of the mixture moving, and freezes it quickly. The other key is using certain ingredients that keep the ice crystals small. Cultured cream, eggs, invert sugar and alcohol are the keys to keeping the ice crystals small and the mixture creamy.


INGREDIENTS

Creme fraiche is cultured cream, like sour cream, but with a much milder taste. The culture in it prevents ice crystals from forming once the ice cream has been churned and is hardening. We make creme fraiche in an Instant Pot from Horizon cream, which makes this an eco-friendly swap as well, since Horizon is taking action on climate change.

CREME FRAICHE
Check out this recipe

Eggs increase the fat and protein in the mixture. The eggs are raw when whipped with the sugar, but are cooked when the hot cream is slowly added. It is important to bring the mixture to a safe temperature (160 degrees F., according to the USDA). This method will do that without having to go through the added steps of making a custard and risking over cooking the eggs. French ice cream is made with a custard, which requires cooking and tempering, so this method is much easier. Heating the eggs will also denature the protein in the eggs and prohibit ice growth.

Invert sugar, like corn syrup lowers the freezing point of water, making the ice crystals smaller and the ice cream smoother. Corn syrup is NOT the same as high-fructose corn syrup. Honey, and some syrups are partially invert sugars and will do the same thing, to some extent, so we use these for certain flavors. However, honey and syrup will add a lot of flavor.

Sugar lowers the freezing point. The sugar molecules interfere with the water molecules becoming organized into a solid as it freezes.

Alcohol lowers the freezing point, making the ice crystals small. It also keeps ice crystals from forming as the ice cream hardens. Too much, however, and the ice cream won’t freeze. Use one tablespoon of an 80 proof alcohol, and adjust the amount for liqueur that contain more or less alcohol.

Air softens the ice cream and provides insulation allowing the flavors to be tasted even though the ice cream is cold. The air is added continuously as the ice cream is churned.


THE ICE CREAM MAKER

Making ice cream also requires a method that prevents the cream from freezing solid. The mixture must be constantly churned in an ice cream maker to add air and to keep the ice crystals small, so the ice cream stays creamy. When selecting an ice cream maker, the important thing is that it keeps all of the mixture moving, and freezes it quickly. There should be very little space between the paddle and the walls of the container, and the paddle should be designed to turn over the mixture as it rotates. If there is a gap allowing too much ice cream to build up on the container walls it will cause ice formation. The temperature must be cold enough to freeze the mixture quickly, before ice forms.

We use a Whynter Ice Cream maker (model ICM-200LS) which does an excellent job of freezing it quickly. It doesn’t require ice and rock salt or freezing the insert, so it is really easy and convenient. It has a capacity of 2 Quarts, but we found the ice cream is better when we make 1 Quart, so our recipe makes 1 Quart.

Whynter ice cream maker
Whynter ice cream maker

TIPS: It also helps if everything is cold. Make the mixture and thoroughly chill it down to 45 degrees F. Before putting it in the ice cream maker. Making it the day before will ensure that it is thoroughly chilled and it also improves the flavor. Let the ice cream maker run for five minutes before putting the mixture in, so it freezes as fast as possible. Freeze a glass container to store the ice cream. And work quickly when the ice cream has finished churning. Allow it to harden overnight.


FOOD SAFETY

Ice cream is made from dairy products and eggs, so it is very important to take steps to ensure food safety. Follow the instructions in the recipe carefully.

  • Start with everything washed in hot soap water, including knives and cutting boards.
  • Use pasteurized cream.
  • Simmer the cream and fruit mixture for two minutes to bring it to a safe temperature.
  • Add the hot cream mixture to the egg mixture, which will bring the eggs up to 160 degrees F., the safe temperature for eggs.
  • Fresh fruit can not be added after this, because it is not cooked and could contaminate the ice cream.
  • Some recipes call for adding things after the ice cream is churned, such as nuts, preserves or chocolate. These should all be fresh, clean, and handled in a manner to keep them clean. Nuts should be toasted and cooled just prior to adding. Anything chopped should be done on a clean cutting board with a clean knife. Preserves should be a newly opened jar.
  • The ice cream should be consumed within a week.

No Affiliates Statement

We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.


pineapple coconut ice cream recipe

PINEAPPLE COCONUT ICE CREAM RECIPE

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Prep Time: 5 minutes
Freezing time: 40 minutes
Total Time: 45 minutes
Servings: 10
Calories: 296kcal
Author: Lisa LeCoump

CHOOSING BRANDS:

For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.

Ingredients

  • 450 grams Horizon cream
  • 100 grams corn syrup
  • 2 Eggs one egg and one egg yolk
  • 70 grams organic sugar
  • 1/8 Teaspoon Diamond Crystal kosher salt
  • 50 grams Creme fraiche homemade from Horizon cream
  • 140 grams pineapple canned, crushed, drained
  • 140 grams coconut cream
  • 1 Tablespoon rum

Instructions

PREPARE THE STORAGE CONTAINER

  • Select a quart size, glass container for storing the ice cream and put it in the freezer to chill.
    STORAGE CONTAINER FOR PINEAPPLE COCONUT ICE CREAM RECIPE

MEASURE THE INGREDIENTS

  • Use a scale to measure the ingredients – zeroing the scale between measurements.
    Into a small saucepan, measure the cream and corn syrup.
    Into a mixing bowl for a stand mixer, measure the egg, egg yolk, sugar and salt.
    Into a small bowl, measure the creme fraiche, pineapple, coconut cream and rum.
    Pineapple Coconut Ice Cream Recipe Ingredients

MIX THE INGREDIENTS

  • Using the stand mixer with a whisk attachment, whisk the sugar and egg mixture, first on low and then on high for 2 minutes.
  • While whisking the sugar and egg mixture, bring the cream and corn syrup mixture to a simmer and allow it to simmer for two minutes, stirring to combine and to keep it from scalding.
  • Lower the speed on the mixer to low and continue whisking while very slowly adding the cream and corn syrup mixture. Continue whisking and add the creme fraiche mixture, just until mixed. Cover and refrigerate for at least 4 hours, or overnight.

FREEZE THE MIXTURE

  • Pre-chill the ice cream maker by letting it run for 5 minutes before adding the mixture.
  • Pour the ice cream mixture into the ice cream maker and make ice cream according to the directions.
    Whynter ice cream maker
  • When the ice cream maker has finished, quickly transfer the ice cream into the glass container, cover, and put the container back in the freezer overnight to harden.
  • Store in the freezer for up to a week.

Nutrition

Calories: 296kcal | Carbohydrates: 19g | Protein: 3g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 89mg | Sodium: 62mg | Potassium: 123mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 790IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

WHY THIS RECIPE IS SUSTAINABLE:

Check out the chart below to see how food choices affect climate change.

By Hannah Ritchie - https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=114706754

By Hannah Ritchie – https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0

https://tonyfitzgeraldphotography.com/2022/06/17/pineapple-coconut-ice-cream-recipe/
Tried this recipe?Show us on Instagram and Mention @tonyfitzgeraldphotography
Nutrition Facts
PINEAPPLE COCONUT ICE CREAM RECIPE
Amount per Serving
Calories
296
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
89
mg
30
%
Sodium
 
62
mg
3
%
Potassium
 
123
mg
4
%
Carbohydrates
 
19
g
6
%
Fiber
 
0.5
g
2
%
Sugar
 
18
g
20
%
Protein
 
3
g
6
%
Vitamin A
 
790
IU
16
%
Vitamin C
 
2
mg
2
%
Calcium
 
43
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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