Pineapple Coconut Ice Cream

J. White Harris


This recipe is quick and easy, no cooking required. I like the taste of pineapple and coconut together, so I added coconut extract to my recipe for pineapple ice cream and the results were delicious. I took a freezer of this to an ice cream social yesterday and everyone really enjoyed it. I got lots of compliments on this one.


★★★★★ 1 vote

1-1/2 gallon of ice cream
15 Min
No-Cook or Other


  • 3 can(s)
    sweetened condensed milk
  • 2-1/2 large
    cans evaporated milk plus enough whole milk, to equal 6 cups milk
  • 1-1/2 pt
    sour cream, (3 cups)
  • 2 Tbsp
    coconut extract
  • 1 large
    can crushed pineapple, undrained
  • 1 small
    can crushed pineapple, undrained

How to Make Pineapple Coconut Ice Cream


  1. Mix all ingredients except pineapple and pour into ice cream freezer.
  2. Add in the crushed pineapple into the freezer. As the ladle turns during ice cream making, it will mix in the pineapple. Freeze time will depend on your ice cream maker, for me it takes about 30 minutes.
  3. Note: This recipe makes 1-1/2 gallons of ice cream. If you have a smaller capacity freezer you will have to scale down the ingredients.

Printable Recipe Card

About Pineapple Coconut Ice Cream

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy For Kids

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