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Homemade Coconut Ice Cream with Caramelized Pineapple Slices

This Homemade Coconut Ice Cream with Caramelized Pineapple Slices is a no-churn tropical dessert that’s as easy as it is decadent. Creamy coconut ice cream made with sweetened condensed milk and full-fat coconut milk pairs beautifully with warm, buttery caramelized pineapple for a flavor combination that tastes like summer in every bite. No ice cream maker required!
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Prep Time 15 minutes
Cook Time 10 minutes
Freeze Time 6 hours
Total Time 6 hours 25 minutes
Servings: 6 Servings
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Coconut Ice Cream
  • 1 (14 oz) Can of sweetened condensed milk
  • 1 (13.5 oz) Can of full-fat coconut milk
  • 1 cup Heavy whipping cream
  • 1 tsp Vanilla extract
  • ½ cup Shredded sweetened coconut optional, for texture
  • Pinch of sea salt
For the Caramelized Pineapple Slices
  • 1 Medium fresh pineapple peeled, cored, sliced into rings or half-moons
  • 2 tbsp Butter
  • 2 tbsp Brown sugar
  • Pinch of cinnamon optional
  • Squeeze of lime juice optional, for brightness
Optional Garnishes
  • Toasted coconut flakes
  • Drizzle of honey
  • Chopped macadamia nuts

Equipment

  • 1 large & 1 medium mixing bowl
  • Hand mixer
  • Whisk
  • Loaf pan or freezer-safe container
  • Large skillet
  • Spatula or tongs

Method
 

Make the Coconut Ice Cream Base
  1. Whip the Cream:
    In a large mixing bowl, use a hand mixer to whip the heavy cream until soft peaks form. You don’t need it to be super stiff, just fluffy enough to hold shape.
  2. Mix the Base:
    In a separate bowl, whisk together the sweetened condensed milk, coconut milk, vanilla extract, shredded coconut (if using), and a pinch of sea salt until smooth.
  3. Fold Together:
    Gently fold the whipped cream into the coconut mixture. This is where you want to be gentle—overmixing can deflate the cream, and we want that airy texture to stay intact.
  4. Freeze:
    Pour the mixture into a loaf pan or freezer-safe container. Cover tightly with plastic wrap or a lid, then freeze for at least 6 hours or overnight until firm.
Caramelize the Pineapple
  1. In a large skillet over medium heat, melt the butter.
    Arrange the pineapple slices in the skillet and sprinkle them evenly with brown sugar. Let them cook undisturbed for 3–4 minutes per side, until golden and caramelized.
    For a flavor boost, sprinkle in a pinch of cinnamon and finish with a squeeze of lime juice before removing from the heat.
    Allow the pineapple to cool for a few minutes before serving so the heat doesn’t instantly melt the ice cream.
Serve and Enjoy
  1. Scoop the coconut ice cream into bowls and top with warm caramelized pineapple slices. For an extra touch of beauty and flavor, garnish with toasted coconut flakes, a drizzle of honey, or even chopped macadamia nuts.