Pineapple Coconut Ice Cream


Another great cruelty-free, natural, healthy ice-cream option, that you can eat for breakfast or lunch! The caramel date sauce at the top is optional, as I have also used maple syrup and coconut nectar for toppings. This is a lovely, cooling, refreshing recipe for these hot summer months!

Let us begin!

For the coconut ice cream you will need: 

– 2 large frozen bananas

– 3/4 cup fresh coconut meat

For the pineapple ice cream you will need:

– 2 large frozen bananas

– 2 cups chopped pineapple

For the date sauce (optional) you will need:

– 2-3 pitted medjool dates

– 2-3 tbsp warm water


Blend the first two ingredients in your high-powered blender, take it out and put in a bowl in the freezer while you blend the second two ingredients in your blender. Add this to your bowl as well.


Optional: To have a fully mixed pineapple/coconut ice cream as shown in the photos, blend 2 frozen bananas, the coconut meat, and fresh pineapple altogether. This will give you one batch of delicious, pineapple coconut ice cream

For the date sauce, add to your blender with the water, and blend until you reach the desired consistency. You can adjust the consistency with less or more water. For a chocolate sauce rather than caramel, add carob or raw cocoa powder.

Pour over your ice cream, top with coconut flakes, and eat up!




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