Pineapple Coconut Ice Cream (Vegan)

 

 

2 Ingredients. That’s it. So, given the name of the post, I’m sure you know what the two ingredients are. I’ve gone fully plant-based (vegan) for lent. I already am mostly vegan, but I’m doing it fully without the occasional dairy product that I sometimes have. I was craving something sweet and ran out of dark (vegan) chocolate.

Sure, you can go buy the vegan ice creams in the natural food section of your local grocery store (which I did a week or so go and still am picking away at it) but if you have an ice cream maker at home, why not make it yourself? It’s significantly cheaper and minimal ingredients too.

So the ingredients are 1 large ripe golden pineapple (cut into chunks) and one can of full-fat coconut milk. That’s it.

You’ll want to cut the pineapple into chunks and then throw it in the blender with the coconut milk. Blend it up to create your mixture. Now using your ice cream maker (we have this one) pour the mixture into the container. It’s important to have planned ahead, and thrown the container into the freezer overnight. Turn on the ice cream maker, and let it churn for about 30 minutes. That’s it! Yup, so that’s really all it takes. You just need a nice sweet golden pineapple, coconut milk and an ice cream maker.

It was so delicious. So light and naturally creamy and flavourful. No need for any added sugar (or colour) either. The best.

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