Once upon a time I ate cow milk ice cream. And once upon a time I ate cow milk pineapple ice cream in Hawaii with my fiancé, now husband) - wow 13 year ago (and I still remember that ice cream). We were at the Dole pineapple plantation in Oahu. It was the most delightful ice cream I had ever eaten. Not really one for heavy, overly sweet or chocolaty treats, this pineapple ice cream was so refreshing and light. I fell in love. This tropical coconut milk based ice cream brought me back to that romantic stay in the islands. In addition to pineapple, however, I added fresh mango, banana, and lime. It's a real tropical explosion. This recipes makes quite a bit - too much for my ice cream maker. I suggest using the leftover mixture in popsicle molds or refrigerate to use in a smoothie. I hope you enjoy it. Mahalo.
-2 cans full fat coconut milk (3 cups). See here or here
-2 cups fresh chopped mango
-1 1/2 cups fresh or canned pineapple
-1 medium ripe banana (5 ounces worth)
-1/3 cup fresh lime juice
-1/4 cup honey (vegans use maple syrup or coconut nectar)
1. Add all the above ingredients to a blender and blend until well incorporated.
2. Fill your ice cream maker with the mixture (do not over fill) and churn until it starts to firm up and harden, and the ice cream maker starts to slow.
3. Transfer the ice cream to an air tight glass container and store in the freezer for at least 4 hours (I give mine a good 6 hours).
4. Remove 5 minutes before serving to allow ice cream to soften up a bit so it's easier to scoop out.
*Omit cacao nibs for AIP & SCD.
Shared on: Fat Tuesday Slightly Indulgent Tuesdays, Raw Foods Thursday, Wellness Weekend, Whole Food Fridays, Allergy-Free Wednesdays