Home
Recipes
No-Churn Pineapple Coconut Ice Cream

No-Churn Pineapple Coconut Ice Cream

Name: No-Churn Pineapple Coconut Ice Cream
Prep time: 20 h 10 min
Cook time: 10 min
Total time: 20 h 20 min
Yield: Serves 6
Ingredients: 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract; 2 Simply Organic® Madagascar Vanilla Beans, halved lengthwise and insides scraped, or 2 tablespoons Simply Organic Vanilla Bean Paste; 1/4 teaspoon Simply Organic® Cardamom; 2 cans (13.5 ounces each) coconut milk, refrigerated for 12 hours prior to making ice cream; 1/2 cup maple syrup; 1/4 teaspoon fine grind salt; 2 cups chopped fresh pineapple, divided; Toasted coconut, for garnish; Fresh mint leaves, for garnish

Total Time: 20h 10m

Hands-on Time: 00h 10m

Makes: 6 servings

No churning, no cooking... just pure, rich pleasure with this vegan pineapple coconut ice cream, uniquely enhanced with Simply Organic Cardamom and Madagascar Vanilla Bean.

Ingredients

1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract
2 Simply Organic® Madagascar Vanilla Beans, halved lengthwise and insides scraped, or 2 tablespoons Simply Organic Vanilla Bean Paste
1/4 teaspoon Simply Organic® Cardamom
2 cans (13.5 ounces each) coconut milk, refrigerated for 12 hours prior to making ice cream
1/2 cup maple syrup
1/4 teaspoon fine grind salt
2 cups chopped fresh pineapple, divided
Toasted coconut, for garnish
Fresh mint leaves, for garnish

Directions

In a large mixing bowl, combine vanilla extract, vanilla bean scrapings or paste, cardamom, coconut milk, maple syrup and salt. Using a whisk attachment, whip ingredients until fluffy and resembling whipped cream.
Into a bread pan, pour the whipped cream. Fold in 1 cup pineapple.
Freeze for 6 to 8 hours, until ice cream is firm.
Dip an ice cream scooper in warm water and scoop ice cream into bowls. Serve with remaining pineapple, toasted coconut and fresh mint leaves.

No-Churn Pineapple Coconut Ice Cream

Share with your friends

Ingredients

Directions

From this recipe