🇮🇹🍨❤️ If you love Pineapple and Coconut, this mascarpone gelato will blow your mind! Join Joe Borio in his kitchen today as we take a trip to southern Italy to make Cooking Italian with Joe’s Pineapple Mascarpone Coconut Gelato Ice Cream Recipe! Delicious, silky, and creamy, straight from my Italian kitchen with a tropical kick. Try it and thank me later! Recipe below in the comments.
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Cooking Italian with Joe’s Pineapple Mascarpone Coconut Gelato Ice Cream Recipe
(No-Churn – Makes about 1.5 quarts / Serves 8–10)
Ingredients:
3-4 cups fresh pineapple, chopped (about 1 medium ripe pineapple
8 oz (1 cup) mascarpone cheese, softened to room temperature
1 cup full fat greek yogurt
1 cup shredded coconut (toasted if you want extra flavor)
4 tablespoons honey
2 tsp pure vanilla extract
Pinch of salt
3/4 cup sliced almonds
Instructions:
Prep the pineapple: In a blender, pulse the chopped pineapple until smooth.
Add the rest and blend: Now take the yogurt, honey, mascarpone cheese, 3/4 cup of the coconut (holding back a 1/4 cup to toast later for topping), vanilla, salt, and blend at lower speed until silky smooth.
Freeze: Ideally, an ice cream maker is best BUT no worries, you can pour the mixture into a 9×9-inch dish or any freezer-safe container. Cover tightly with plastic wrap (to prevent ice crystals, it will be IMPORTANT to stir the mixture every 30 minutes until it gets really thick and then let it freeze and set). Freeze for at least 6 hours, but overnight is best for perfect scoopability.
Toast Coconut and Almonds: Take a pan on the stove top with medium heat, and first toast coconut slowly, and be careful not to burn. Keep it moving, and as soon as you think it’s almost ready, remove it from the heat and remove the coconut. Use the same technique for the almonds and set both aside for topping.
Serve: Let it sit at room temp for 5–10 minutes before scooping. Top with extra toasted coconut and toasted almonds. Pairs amazingly with your Italian cookies or as a refreshing finish to any meal.
Pro tips from last time (if this is the one you remember):
For even more coconut flavor, you can add a ½ cup of coconut milk.
Want it a little boozy? Add 2 tbsp coconut rum when folding in the pineapple.
It keeps beautifully in the freezer for up to 2 weeks.
Enjoy your trip to southern Italy! Please Like, Share, Follow, Subscribe.
Please Like, Share, Subscribe. Joe Borio, host of YouTube Cooking Italian with Joe, sharing stories, Italian recipes, travel tips, and all to Love about Italy 🇮🇹!!! Buy your next bottle of Vito and Joe’s Extra Virgin Italian Olive Oil at https://www.cookingitalianwithjoe.com
2 Comments
Cooking Italian with Joe’s Pineapple Mascarpone Coconut Gelato Ice Cream Recipe
(No-Churn – Makes about 1.5 quarts / Serves 8–10)
Ingredients:
3-4 cups fresh pineapple, chopped (about 1 medium ripe pineapple
8 oz (1 cup) mascarpone cheese, softened to room temperature
1 cup full fat greek yogurt
1 cup shredded coconut (toasted if you want extra flavor)
4 tablespoons honey
2 tsp pure vanilla extract
Pinch of salt
3/4 cup sliced almonds
Instructions:
Prep the pineapple: In a blender, pulse the chopped pineapple until smooth.
Add the rest and blend: Now take the yogurt, honey, mascarpone cheese, 3/4 cup of the coconut (holding back a 1/4 cup to toast later for topping), vanilla, salt, and blend at lower speed until silky smooth.
Freeze: Ideally, an ice cream maker is best BUT no worries, you can pour the mixture into a 9×9-inch dish or any freezer-safe container. Cover tightly with plastic wrap (to prevent ice crystals, it will be IMPORTANT to stir the mixture every 30 minutes until it gets really thick and then let it freeze and set). Freeze for at least 6 hours, but overnight is best for perfect scoopability.
Toast Coconut and Almonds: Take a pan on the stove top with medium heat, and first toast coconut slowly, and be careful not to burn. Keep it moving, and as soon as you think it's almost ready, remove it from the heat and remove the coconut. Use the same technique for the almonds and set both aside for topping.
Serve: Let it sit at room temp for 5–10 minutes before scooping. Top with extra toasted coconut and toasted almonds. Pairs amazingly with your Italian cookies or as a refreshing finish to any meal.
Pro tips from last time (if this is the one you remember):
For even more coconut flavor, you can add a ½ cup of coconut milk.
Want it a little boozy? Add 2 tbsp coconut rum when folding in the pineapple.
It keeps beautifully in the freezer for up to 2 weeks.
Enjoy your trip to southern Italy! Please Like, Share, Follow, Subscribe.
Love the crocs Joe! 😂