This pineapple coconut ice cream contains just four ingredients and can be made and served in less than 10 minutes. No churning, no waiting. Just instant gratification. This recipe is vegan, gluten-free, paleo-friendly, and you don’t need an ice cream maker. You can make this ice cream or “nice cream” in your high-speed blender.

One of my favorite features of the new KitchenAid® Pro Line® Series blender is the tamper with the flex edge spatula attached. When you’re making ice creams, puddings, and other desserts, the spatula allows you to scrape down the sides of the container, burst air pockets that form when blending thick mixes, evenly distribute the blend, and completely control the texture of the finished product while the machine is running. So, it’s amazing for making this pineapple coconut ice cream.

One of my top tips for making natural heathy frozen desserts is to blend up a base of creamy milk and fresh dates, and then add your frozen fruit. The dates don’t overpower the other flavors, and deliver a well balanced sweetness to boost the natural sweetness of your fruit.

If you serve it straight away this recipe has the consistency of frozen yogurt. For a more conventional ice cream consistency, transfer the mixture to a steel loaf tin and place in the freezer to harden for 4 hours. Then, scoop out as you would a traditional ice cream. If you leave this in the freezer for longer than 4 hours it will get really hard and ice crystals may form because the ice cream hasn’t been churned in an ice cream maker.

Don’t miss making this pineapple coconut ice cream. It is amazing.

*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.