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Pineapple Coconut Ice Cream


  • 1-13.5 ounce Can Coconut Milk
  • 1 c . Granulated Sugar
  • 1 1/2 c . Heavy Cream
  • 1 tsp . Coconut Extract
  • 8 oz . Crushed Pineapple
  • 1/3 c . Shredded Coconut


  1. In a large bowl, beat coconut milk and sugar with an electric mixer until the sugar dissolves; then stir in the remaining ingredients.
  2. Add ingredients to your already chilled ice cream maker insert and churn for 30 minutes.
  3. Place the ice cream into a container, cover tightly and freeze for 2-4 hours before serving. (You can use a loaf pan and wrap with plastic wrap or a disposable plastic container and lid)

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