3-Ingredient Coconut Ice Cream

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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.


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)


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

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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.

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erin jeanne mcdowell
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...
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