Here is a simple, dairy free, pineapple coconut milk ice cream recipe that you are going to love! I was inspired to give it a try after Sunflowers & Butterflies, a local vegan & gluten-free meal kit service, shared it on their Instagram.
All you need is 3-4 cups of frozen pineapple and 1 can of coconut milk.
- Add chunks of frozen pineapple to a food processor. Pulse a few times until they are broken into smaller chunks.
- Add the coconut milk. You can also add a little maple syrup for extra sweetness.
- Blend for 4-5 seconds until you get a smooth texture. Scrape the walls with a spatula and then blend again.
You can serve this ice cream right out of the blender/food processor or place it in a freezer safe container and freeze it for two hours until it is hard.
It is SO yummy!