Go Back
–+ servings
Dairy Free Kitchen

Dairy Free Pineapple Upside Down Cake Ice Cream

A creamy frozen dessert with bright tropical flavor and a nostalgic bakery-style finish. It is a cheerful choice for warm days and special gatherings.
Dairy Free Pineapple Upside Down Cake Ice Cream
Prep Time 25 minutes
Cook Time 27 minutes
Total Time 52 minutes
Servings 8 servings
Calories 451 kcal
Print Recipe Pin Recipe

Equipment

  • ice cream maker
  • baking sheet
  • parchment paper
  • freezer-safe container

Ingredients

For The Pineapple Cherry Swirl
  • 2 cups Well-Drained Crushed Pineapple
  • 1/3 cup Light Brown Sugar
  • 2 tbsp Dairy-Free Butter
  • 1 tbsp Fresh Lemon Juice
  • 1/2 cup Quartered Maraschino Cherries
For The Cake Crumble
  • 3/4 cup All-Purpose Flour
  • 1/4 cup Cane Sugar
  • 1/2 tsp Baking Powder
  • 1/4 tsp Fine Sea Salt
  • 4 tbsp Melted Dairy-Free Butter
  • 2 tbsp Extra Creamy Oat Milk
  • 1 tsp Pure Vanilla Extract
For The Ice Cream
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1 1/4 cups Extra Creamy Oat Milk
  • 2/3 cup Cane Sugar
  • 2 tbsp Cornstarch
  • 1 tbsp Refined Coconut Oil
  • 2 tsp Pure Vanilla Extract
  • 1/4 tsp Fine Sea Salt

Instructions

  1. Cook the crushed pineapple, brown sugar, dairy-free butter, and lemon juice over medium heat for 10 to 12 minutes, stirring regularly, until thick and glossy. Fold in the maraschino cherries, then refrigerate the swirl until cold.
  2. Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Mix the flour, cane sugar, baking powder, and sea salt, then stir in the dairy-free butter, oat milk, and vanilla until chunky crumbs form.
  3. Bake the cake crumble for 11 to 13 minutes, stirring once, until golden. Cool completely, then freeze the crumble.
  4. Whisk the coconut milk, oat milk, cane sugar, cornstarch, coconut oil, vanilla, and sea salt in a saucepan. Cook over medium heat until steaming and lightly thickened, then refrigerate for at least 4 hours.
  5. Churn the cold vanilla base according to the ice cream maker's directions. Add two-thirds of the frozen cake crumble during the final 2 minutes.
  6. Layer the ice cream with the pineapple cherry swirl and remaining cake crumble in a freezer-safe container. Freeze for 4 to 6 hours and soften briefly before serving.

Nutrition

Serving: 1servingCalories: 451kcalCarbohydrates: 61gProtein: 2gFat: 21g
Course Dessert
Cuisine American
Keyword coconut milk, dairy free, pineapple upside down cake, vegan ice cream

Tried this recipe?

Let us know how it turned out!