Pina Colada Ice Cream

This clean-eating ice cream only contains two beautiful, natural ingredients. Frozen fresh pineapple, blended with smooth luxurious coconut cream, to make a fabulously easy ice cream.



Pineapple is an excellent source of antioxidants such as vitamin C and beta-carotene. These antioxidants provide protection against heart disease, cancer and other chronic diseases. Pineapples also contain bromelain, a compound that has been shown to help reduce pain and inflammation. This property makes pineapple useful for helping to ease migraines and headaches, as well as pain associated with injuries.


  1. Freeze the pineapple chunks for at least 2 hours.
  2. In a food processor or powerful blender, blitz the frozen pineapple chunks and the coconut cream until the mixture is nice and smooth.
  3. Freeze for at least 4 hours before serving.


One medium sized pineapple provides approximately 400g cubed pineapple chunks.

*Edited to add – Please ensure that you use coconut cream for this recipe. Coconut cream is thick and smooth and is easily confused with creamed coconut (which is drier and often comes packed in cubes). You can make your own coconut cream by putting a can of coconut milk in the fridge. After chilling, turn the can over, open and then pour off the coconut water (save this for smoothies). The cream is what is left in the tin.

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