Coconut Pineapple Ice Cream

✅ Ingredients:

• 2 cups (480 ml) heavy whipping cream (cold)
• 1 can (14 oz / 400 g) sweetened condensed milk
• 1/2 tsp coconut extract (optional, for a stronger coconut flavor)
• 1 cup crushed pineapple (drained well)
• 3/4 cup full-fat canned coconut milk (chilled)
• Optional: toasted shredded coconut for topping

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👩‍🍳 Instructions:

1. Drain Pineapple
   Place the crushed pineapple in a fine mesh sieve and press out excess juice so your ice cream stays creamy.
2. Whip the Cream
   In a large bowl, whip the heavy cream until stiff peaks form.
3. Mix Base
   In another bowl, combine sweetened condensed milk, coconut milk, and coconut extract.
4. Combine
   Gently fold the whipped cream into the coconut base until smooth.
5. Add Pineapple
   Fold in the drained crushed pineapple.
6. Freeze
   Pour into a container, sprinkle with toasted coconut if desired, cover, and freeze for at least 6 hours or overnight.
7. Serve
   Scoop up that tropical sunshine! 🏖️