Easy Dairy-Free Coconut-Pineapple Ice Cream
This easy ice cream with coconut cream, banana, and canned pineapple does not require an ice cream maker. It is prepared in the blender and then frozen.
Unopened pineapple can should be chilled in the refrigerator.
Place a silicone muffin pan on a metal tray, then distribute coconut cream among the muffin cups in an even layer.
Place in freezer and let it stay frozen for about three hours.
Blend the frozen coconut cream after removing it from the muffin pan.
Blend until smooth after including frozen banana slices, pineapple juice, and vanilla extract.
In the silicone muffin cups, distribute the coconut mixture.
In the freezer once more, freeze for about three hours.
Remove the ice cream from the muffin cups a few minutes before serving to allow it to soften enough to be removed without difficulty.
If serving the ice cream in a dish, top with coconut shavings.