Piña Colada Ice Cream and Pops!

No Nuts, Dairy, Eggs, Gluten, Grains or Refined Sugars!


Yes! You caught me! If you have been keeping up with my recipes lately, you probably noticed a pattern with me using pineapple like its growing in my back yard. Besides my odd craving for it,  when I buy a few cans I like to use all that I have on hand to be budget savvy.  (So when any of you ask how I keep a paleo diet with a military income AND a child… there is a tip!)

All of that aside, me and my husband had a wicked craving for something different- dessert wise. So, with just the leftovers from one can of organic sliced pineapple I had in a baggie in the fridge, I came up with 2 (clears throat in a mega proud moment), yes, 2 different desserts! I am ready to share and I hope you enjoy our Pina Colada Ice Cream and Pina Colada Cream Pops!


Pina Colada Ice Cream

serves 3-4



1 banana- slightly ripe to ripe

1-3 slices of pineapple – depending on your taste-buds

1/4 c unsweetened pineapple juice- I used juice left over from can

1 T local raw honey

the cream from one can of full fat coconut milk- learn how to get that here


1/8 t ground coriander


Whip cream and honey in a stand mixer on high until fluffy, set aside

Whip remainder ingredients together, then add whip cream mixture back in and mix until combined.

Store in an airtight container and freeze for 3 hours.

Let set on counter for 15 minutes before serving.




Pina Colada Cream Pops

serves 6


1/2 cup lite coconut milk

1/2 cup unsweetened pineapple juice

1/4 t vanilla extract


Combine all and pour into pop container.

Freeze for 6 hours or overnight.

-If you need a little help getting them out of the container, run some hot water around the outside and they will slide out.



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