Strawberry Pineapple Coconut Milk Ice Cream
Creamy dairy free strawberry pineapple coconut milk ice cream. Your favorite strawberry ice cream with a tropical twist.
Prep Time15 mins
Total Time1 d
Servings: 4 plus
- 1 C pineapple chunks fresh or frozen
- 2 C strawberries divided *(see notes)
- 2 : 13.5oz cans coconut milk
- 3/4 C plus 2Tb granulated sugar divided
- Pinch salt
- 1/2 tsp vanilla extract
- 3 egg yolks
Whisk together coconut milk until smooth. Measure out 3 cups, reserve remaining for another use or discard. Add 2 cups coconut milk to a small sauce pan with 1 cup granulated sugar, salt and vanilla. Stir to dissolve sugar. Cook over medium heat until steaming. Continuously whisk yolks while slowly drizzling 1 cup steaming coconut milk mixture into yolks. Return to saucepan. Cook until mixture coats the back of a wooden spoon or rubber spatula. Pour through a mesh strainer into a large bowl. Cool over an ice bath to room temperature.
Blend remaining 1 cup coconut milk with pineapple chunks and 1 cup large strawberry chunks. Blend until smooth. Add to medium bowl with warm milk mixture, whisk to combine. Cover and chill overnight.
Add remaining 1 cup chopped strawberries to a clean bowl. Toss with 2 tablespoons sugar. Cover and chill overnight.
Churn according to manufacturer's directions. In last 10 minutes of churning, add chopped strawberries and any juices. Transfer to a freezer safe container. Freeze until solid.
Recipe serves roughly 4-6.
*Strawberries: 1 cup fresh strawberries, chopped into small pieces. Plus, 1 cup fresh strawberries, in large pieces or halves.
An original recipe from Baked by Rachel