3-Ingredient Coconut Ice Cream

By Erin McDowell

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Published May 7, 2018

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three ingredient vegan coconut ice cream in pineapple recipe

Photo: Liz Andrew/Styling: Erin McDowell

Whether or not you’re living that vegan life, this simple, ultra-creamy three-ingredient coconut ice cream is everything you crave. Bonus points for dishing it up in a halved pineapple and splitting it with your friends.

Prep

Cook

Total

Serves

1 hr

1 quart (8 servings)

Ingredients

4 cups coconut cream or full-fat coconut milk

½ cup honey

1½ tablespoon pure vanilla extract

1 pineapple, halved and hollowed out, for serving (optional)

Coconut flakes, for serving (optional)

Directions

1. In a large bowl, whisk together the coconut cream or milk, honey and vanilla extract.

2. Transfer to an ice-cream maker and process according to the manufacturer’s instructions.

3. Transfer to freezer-safe storage containers and freeze for at least 1 hour. To serve, place scoops of ice cream in a pineapple half and sprinkle with coconut flakes, if desired.

Nutrition Facts

294 calories
24g fat
21g carbs
2g protein
18g sugars

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Erin McDowell

Freelance Food Editor

Erin Jeanne McDowell is a recipe developer, food stylist and author of multiple cookbooks, including The Fearless Baker, which was named one of the Best Baking Books of 2017 by the New York Times. She studied baking and pastry at The Culinary Institute of America in New York, and in addition to developing recipes for PureWow, her work has appeared in Better Homes and Gardens, Food Network Magazine, Food52, The Kitchn and more.

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