Piña Colada n’ice cream! (aka NOT ice cream!) Dairy-free and absolutely delicious. This falls into the vegan ice cream category, which is basically just ripe frozen fruit pureed in a high speed blender. You can make banana ice cream (which acts as your standard “vanilla” flavor), pineapple, raspberry, blackberry, strawberry, blueberry, melon, peach, mango… You get my drift! All you need is frozen fruit, a touch of water to get it blending, a dash of sweetener, and a pinch of salt. How can you go wrong?!
Once I started making “ice cream” on a regular basis, I started playing around with flavors… Pineapple-coconut, orange-mango, pineapple-orange-mango, raspberry-coconut, strawberry-banana… yum yum yum. This pineapple-coconut rendition tastes just like a piña colada and falls under our 5-ingredients-or-less rule. You can even make & freeze some ahead of time – freeze the contents in an ice cube tray and pop the cubes in the blender once more before serving. Wooooo!
- ¼ cup canned coconut milk
- ½ cup canned coconut cream
- 2 cups frozen pineapple
- 1 tbsp maple syrup
- Pinch of sea salt
- Blend ingredients in Vitamix/high speed blender until ice cream consistency is reached.