Pineapple Lime Dairy-Free Ice Cream

This creamy pineapple lime dairy-free ice cream is bright, tropical, and perfectly refreshing with a silky coconut base.

Ingredients

• 3 cups frozen pineapple chunks
• 1 (13.5 oz) can full-fat coconut milk, chilled
• 1/3 cup maple syrup or agave syrup
• 2 tbsp fresh lime juice
• 1 tbsp lime zest
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup unsweetened toasted coconut flakes, plus more for garnish
• 1 tbsp coconut cream, optional for extra richness
• Fresh mint leaves and lime wedges, for serving

Instructions

1. Add the frozen pineapple, chilled coconut milk, maple syrup, lime juice, lime zest, vanilla, salt, and coconut cream if using to a high-speed blender or food processor.
2. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. If the mixture is too thick, add 1 to 2 tablespoons more coconut milk.
3. Fold in the toasted coconut flakes for a little texture and tropical flavor.
4. For soft-serve, serve immediately. For scoopable ice cream, transfer the mixture to a freezer-safe container, cover, and freeze for 2 to 4 hours until firm.
5. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping if fully frozen.
6. Scoop into bowls or serve in a hollowed pineapple half, then garnish with extra toasted coconut, fresh mint, and lime wedges.

Tip: For the creamiest texture, chill the coconut milk overnight and use only full-fat canned coconut milk—light coconut milk will make the ice cream icy.