homemade Pineapple Coconut Ice Cream Rich, creamy coconut and sweet, tangy pineapple deliver tropical flavors at home. This heaven churn The dessert is a cone-shaped treat, a Sunday or even a gorgeous treat in its own right.
The vibrant, tropical combination of pineapple and coconut is fascinating. Dive into a container of Häagen-Dazs pineapple coconut ice cream, the food in the box is comfortable! But now you can enjoy DIY ice cream with some high quality ingredients and much less money.
This candid recipe comes together in minutes and no churning is required. Easily customize your flavors and toppings anytime of the year.
Churn’s Pineapple Coconut Ice Cream
Ah, the joy of creating a creamy, cold tasty without messing around with the ice cream churn! Don’t get me wrong, the old-fashioned hand crank ice cream churn is fun for kids at parties, but it’s a job. The secret to creamy, chickenless ice cream is whipped cream and soft sugar.
What is soft sugar? This form of sugar is syrup-like and does not freeze solids (such as condensed milk, corn syrup, caramel). In other words, your frozen treat will not freeze the solids of the rock. But even so, you’ll want to take a picture of your homemade ice cream from the freezer 5-10 minutes before serving for easy scoops.
How to make pineapple coconut ice cream
- Chill Your bowl and ingredients.
- puree Pineapple in a blender until smooth. The blended pineapple is passed to a fine mesh strainer to discard the solids. You need to have a cup of nervous puree. (Optionally, leave the fibers in the ice cream for more texture.) (Photo 1-2)
- Simmer – Pour tense pineapple puree into a pan, bring to a boil and simmer over low heat for 15-20 minutes. It should turn out to be ¾-1 cup of cooked pineapple puree. (Photo 3-4)
- Chill – Let it cool for about 30 minutes, then in the fridge to make it as cold as possible before assembling.
- whip – Pour heavy whipped cream into a large chilled bowl and beat in a hand mixer for 3-4 minutes until soft peaks form. They should not be too hard, or the cream will break and the ice cream can become grainy. (Photo 5-6)
- Separate – Remove half of the whipped cream and place in another bowl. Reserve the other half in the freezer while you continue.
- Folding – Pour condensed milk, pineapple puree, coconut cream, vanilla and rum into a bowl of whipped heavy cream and fold it up. (Photo 7)
- The final fold – Next, take a reservation bowl of whipped cream from the freezer and fold it into a pineapple coconut cream mixture. (Photos 8-9)
- Freeze – Transfer it to a frozen freezer safe pan and cover it with plastic film. Lightly press the plastic film directly onto the surface of the mixture to cover all angles and edges. Make sure there is no air between the ice cream and the persistent film. (Photo 10)
- serve In a bowl or corn with your favorite toppings.
Variations of recipes
- topping Coconut pineapple ice cream includes whipped cream, toasted coconut flakes, chopped nuts and fresh fruit.
- Popsicles. Freeze the ice cream in a mold or mix it with more coconut milk to make a fun milkshake.
- ice cream float. Place a scoop of pineapple coconut ice cream in pineapple juice or soda and serve it for a spectacular float!
Tips and tips
- Ripe pineapplesweeter and more flavorful ice cream.
- Without freezing the whipped cream, let it cool and cool as much as possible.
Serving and Storage Procedures
Pineapple coconut ice cream is sinfully refreshing, scooped up in waffle cones or into a pile of fried bananas. Needless to say, it is an essential addition to splitting the banana.
Freeze leftovers in an airtight container or cover with plastic wrap. To serve, leave it on the counter for a few minutes until you reach a texture that is easy to scoop.
You can try more tropical pineapple recipes
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