Homemade Pineapple Lime Ice Cream: Tropical, Creamy, and Absolutely Refreshing
Introduction
What’s the most refreshing way to beat the heat? For me, it’s a big scoop of this Homemade Pineapple Lime Ice Cream. It’s smooth, creamy, and bursting with tropical flavor from real pineapple, zesty lime, and luscious coconut milk. The best part? It’s naturally dairy-free, egg-free, and made with just a handful of ingredients. Whether you’re lounging on the porch or hosting a sunny weekend barbecue, this vibrant ice cream is the tropical vacation your freezer needs.
Why I Love This Recipe
This recipe is a total flavor bomb with zero fuss. The tartness of lime perfectly balances the natural sweetness of pineapple, while the coconut milk brings creamy richness without dairy. There’s no custard to cook, no eggs to temper—just a quick blend, a chill, and a churn. It’s also ideal for anyone looking for a light, plant-based dessert that doesn’t skimp on flavor.
Ingredients
- 2 cups fresh pineapple, chopped
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- ¼ cup fresh lime juice (about 2–3 limes)
- ½ cup granulated sugar (adjust to taste)
- 1 tsp vanilla extract
- A pinch of salt
Ingredient Notes & Swaps
- Pineapple: Fresh is best, but canned (in juice, not syrup) works in a pinch—just drain well.
- Coconut milk: Use full-fat canned coconut milk for the creamiest texture. Light versions can lead to icier results.
- Sweeteners: You can swap sugar with honey, agave, or maple syrup. Adjust the amount to taste depending on how sweet your pineapple is.
Step-by-Step Instructions
- Blend the Base:
- In a high-speed blender, combine pineapple, coconut milk, lime juice, sugar, vanilla, and salt.
- Blend until completely smooth.
- Chill the Mixture:
- Pour the blended mixture into a bowl.
- Cover and refrigerate for about 1 hour until well chilled. This helps it churn better and freeze faster.
- Churn:
- Pour the chilled mixture into your ice cream maker.
- Churn according to the manufacturer’s instructions until the texture resembles soft serve. This usually takes 20–30 minutes.
- Freeze Until Firm:
- Transfer to an airtight container and smooth the top.
- Freeze for at least 4 hours or until scoopable.
- Serve:
- Let sit at room temp for 5–10 minutes before scooping.
- Garnish with lime zest, pineapple chunks, or toasted coconut flakes if desired.
Tips for Success
- Use ripe pineapple – the sweeter it is, the better your ice cream will taste.
- Don’t skip chilling before churning—it improves texture and helps the ice cream set up beautifully.
- For extra flair: Fold in crushed graham crackers or swirl in pineapple preserves before freezing.
Serving Suggestions and Pairings
This ice cream pairs perfectly with sunny-day vibes and:
- Blueberry Lemonade for a fresh drink pairing
- Rainbow Sangria if you’re feeling festive
- No-Bake Oreo Cream Pie for a cool dessert duo
- Easy Ice Cream Sandwich Cake if you’re feeding a crowd
- Easy Coconut Macaroons to keep the tropical vibe going
Storage & Leftover Tips
- Store in a freezer-safe, airtight container for up to 2 weeks.
- Cover the surface with parchment or wax paper before sealing to prevent ice crystals.
- Let sit out for a few minutes before scooping—it will soften beautifully.
More Recipes You’ll Love
Can’t get enough of chilled treats and sunny-day sweets? Try these:
- This Blueberry Lemonade
- Easy Ice Cream Sandwich Cake
- No-Bake Oreo Cream Pie
- Easy Coconut Macaroons
- Rainbow Sangria
Final Thoughts
This Homemade Pineapple Lime Ice Cream is summer in a scoop: bright, bold, creamy, and completely refreshing. It’s a recipe you’ll come back to again and again—easy to make, free of dairy, and full of sunshine. Whether you serve it in cones, bowls, or topped with extra fruit, it’s guaranteed to transport you to the tropics.
Try it out and let us know what you think! Leave a comment below or tag @chefmaniac in your photos. And don’t forget to follow for more feel-good recipes all season long.
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