It’s summertime and that means the ice cream maker is coming out once again. Having used my Healthier Ice Cream base to make a myriad of flavors over the years I thought it was time to try an even healthier, vegan version. This recipe uses canned coconut milk and 0 sugar in the ice cream maker for a smooth, creamy texture.
Ingredients:
2 cups frozen pineapple chunks:
1 can (13.5 oz), full fat coconut milk refrigerated overnight
2 tablespoons maple syrup or honey
1 tsp. vanilla extract
Directions:
Trim, core and cut fresh pineapple into 2 inch chunks. Place in a zip lock bag and freeze overnight. At the same time, prepare the coconut milk by refrigerating in the can overnight.
Prepare your ice cream maker insert by placing in the freezer overnight.
When ready to make your ice cream:
Combine the frozen pineapple chunks, the can of coconut milk, maple syrup/honey and vanilla extract. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
Transfer mixture to chilled ice cream maker and churn according to your machine’s instructions, until it reaches a soft serve consistency.
Freeze: Transfer the churned ice cream to individual serving pints and freeze for at least 3 hours, or until firm.
Serve: Allow the ice cream to soften at room temperature for 5-10 minutes before scooping and serving. You can serve it as is or topped with shredded coconut or other toppings.
gdba 