I recently traveled to the Dominican Republic where I ate a lot of mango, absorbed a lot of seawater, got a lot of mosquito bites, and failed at trying to trick people into thinking that I spoke Spanish. One minute I’m asking this kid if he wants help making his toast, the next minute, I’m talking to his mom and the only thing I hear her say is “Soy….” then it’s just gibberish to me. Then I laugh along with her, I think she tells me to have a nice day (I hope), so I tell her likewise.
But in the Dominican Republic, I also had the pleasure of having fresh coconut. And piña coladas. (We were told not to drink the water from the tap. But in case we did, we were told to go to a bar and ask for some Dominican Rum because it would kill any bacteria inside you consumed. Delicious.) So this recipe is inspired by that.
I would love to make fresh ice cream. But I don’t have an ice cream maker, and don’t intend on buying one anytime soon. But there are other ways to make ice cream without one, according to the internet:
You can freeze the ice cream mixture into ice cubes and then put it into a blender-I haven’t tried that, but I can see the end product being kind of icy.
The classic put it in a bag and shake it-the AP chem class at my school made ice cream during finals. It’s classic and it works.
Screw ice cream and make nicecream! It’s blended frozen bananas. I love nice cream! But it’s just not ice cream. It’s blended bananas. It’s like calling donut peaches donuts. Still try it though.
The stir and freeze method. I don’t know if that is what its official name is, but that’s what I’m calling it.
In this method, you pour the ice cream mixture into a loaf (of freezer safe) pan, put it in the freezer, and mix the mixture every 40 minutes (for a total of at least 5 times). Mixing the mixture prevents ice crystals from forming. It kind of emulates the churning motion of a real ice cream machine.The result isn’t as perfect as you would get from an ice cream machine, but it’s still creamy and pretty good. Especially when it’s 90 degrees outside.
There’s also only five ingredients. So break out your blender.
Pineapple Coconut Ice Cream-without an ice cream maker!
Makes a little less than 4 cups. (That is a guess because it nearly filled up 2 Talenti Gelato Containers. My guesses with height, distance, and weight are very bad, One time I guessed that central park was 7 miles long. It’s actually 2.5 miles long.)
- 1 can of coconut cream
- 1 can of coconut milk (in the can, not the carton!)
- 1 cup of frozen pineapple (allowed to thaw a little)
- Up to ¼ cup of pineapple juice
- A splash of vanilla extract
- Blend pineapple and pineapple juice to make a sort of pineapple puree.
- Add coconut cream, coconut milk, and vanilla extract and blend to combine.
- Pour into a metal loaf pan and place into freezer.
- Set a timer for 40 minutes. Every 40 minutes, stir the mixture, making sure to scrape down the edges (because they always freeze first). Reset the timer, and then repeat. You’ll need to do this at least 5 times. The mixture will start to thicken. When it becomes a soft serve texture, you can leave it in the freezer for 2 hours (I accidentally left mine in overnight) so that it gets some body so that it can be scooped out the pan.
- Eat immediately, or scoop into old plastic ice cream containers for storage.