Friday, February 10, 2017

Dairy free Pina Colado ice cream. 

 submitted by Mom

Start making this several hours before you need it.
It is not as creamy as a dairy ice cream, but tastes good.


1.5 cans of coconut milk. Use full fat coconut milk for creaminess -
2/3 cup sugar (about)
1 can crushed pineapple (a small can should be enough - I used about 3/4 of a 20 oz can.)
2 Tbs cornstarch.
pinch of salt - 1/4 tsp or less, but don't leave it out.

I made this with my Cuisinart ice cream maker.  If you don't have an ice cream maker,  freeze it till firmish, then whip mightily to incorporate some air, then freeze again.

Drain the crushed pineapple into a small saucepan, and stir in the cornstarch. Bring to the boil while stirring; it will be quite thick. Allow to cool.

Add the coconut milk and sugar and blend nicely, then add as much crushed pineapple as you would like.   Now would be a good time to chill the mixture.  The ice cream will freeze faster with chilled ingredients, but if you pre-chill the cans of coconut milk, make sure you blend the fat and liquid parts well before chilling, or you will be left with a hard block of coconut oil.

Freeze and serve. 

Warning - I got about 1/2 or 2/3 cup of juice out of my can of crushed pineapple - I didn't measure. If you get much more than that,  don't use all the juice or your freezer might overflow. You can always add a little more juice or coconut milk when the mixture is almost frozen.

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