Charred Pineapple Caramel Coconut Dairy Free No-churn Ice cream.

I was craving something tropical, and pineapple and coconut are just one of those combinations that always work together. This no-churn ice cream is the perfect summer treat if you don't have an ice cream machine but still want something rich and creamy. It's dairy-free, easy to make, and tastes like a tropical vacation in every bite for real.

Ingredients

For the Ice Cream Base

• 1 can (14 oz) sweetened condensed coconut milk

• 3 (13.5 oz each) full-fat coconut cream, chilled overnight

• 1 large pineapple

  • 1 cup charred pineapple, blended until smooth

  • Remaining charred pineapple, chopped and cooled

• 2 tsp turmeric, or more to your liking I mostly use it for a nice golden/yellow color.

• 1 tsp vanilla extract

• Pinch of smoked Maldon sea salt, or more to taste

• 1 cup toasted coconut flakes

• Coconut caramel sauce (use a dairy-free brand to keep the recipe completely dairy-free, or regular caramel sauce if preferred) this is for layering so go off vibes :)

Instructions

1. Char the pineapple: Cut the pineapple into thick rings and grill or char in a grill pan until caramelized and charred in spots, about 4–5 minutes per side. Set aside to cool.

2. Blend 1 cup of the charred pineapple until smooth. Chop the remaining charred pineapple into small pieces and set aside. ( the pieces are for layering).

3. Toast the coconut flakes: Add the coconut flakes to a dry skillet over low heat. Cook, stirring frequently, until golden brown and fragrant, about 2–3 minutes. Remove from the heat and let cool.

4. Scoop the chilled coconut cream into a large bowl. Using a hand mixer or add to a stand mixer whip until light and fluffy, about 3–4 minutes.

5. In a separate large bowl, whisk together the blended pineapple, sweetened condensed coconut milk, vanilla extract, turmeric, and smoked sea salt.

6. Gently fold the whipped coconut cream into the pineapple mixture in batches until fully combined and airy.

7. Pour half of the mixture into a loaf pan or freezer-safe container. Layer with some of the chopped charred pineapple, toasted coconut flakes, and swirls of caramel sauce. Repeat with the remaining ice cream mixture and toppings.

8. Cover and freeze for at least 6 hours or overnight.

9. Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly. Scoop into waffle cones or bowls and top with extra toasted coconut flakes and caramel sauce, if desired.

10. Hope you all enjoy! tag me if you give this one a go.

    Tip: For homemade no-churn ice cream, The biggest challenge is that it lacks the stabilizers and emulsifiers that commercial ice creams use, so it can freeze harder over time. Best time to eat it is 6–8 hours after freezing is usually the sweet spot.
    I heard that if you over freeze if you have a ninja creami you can get it back to a great consistency.