I’m still on that ice cream kick.
It’s hard not to be when it is so easy to make!
You only need a few ingredients, and the options are endless.
Have you tried the Dang Toasted Coconut Chips?
They are delicious! Just coconut, coconut sugar, and sea salt. Gluten free, non GMO, and vegan. They are a perfect little sweet snack or you can put them on top of ice cream, brownies, cake…anything you like really.
(photo courtesy of Dang.com)
They went perfectly with the pineapple and rum flavor in the ice cream.
Pina Colada Ice Cream
3 Cups of Organic Non-BPA Full Fat Coconut Milk
2/3 Cups of Organic Coconut Sugar
1Vanilla Bean, Split down the length and scraped
8 Organic Egg Yolks
2 Cups of Fresh Organic Pineapple, peeled and cored
1/4 Cup of Small Pineapple Chunks
Juice of 2 Key Limes (Or about 2 Tablespoons of Lime Juice)
5 Tablespoons of Dark Rum (Or Rum Extract but you would only need probably 1/2 teaspoon)
Dang Toasted Coconut Chips (Or, toasted coconut flakes)
In a blender, add the 2 Cups of fresh pineapple, the key lime juice, and the rum. Blend until smooth, set aside.
In a medium saucepan add the coconut milk, sugar, vanilla bean and scrapings, and the egg yolks. Heat on medium stirring constantly until it comes to a tiny bit of a simmer and the liquid coats the back of a spoon. About 20 minutes or so. You should be able to run your finger down the back of the spoon and it will leave a line. Fish out the vanilla beans with a slotted spoon or large fork and discard. Add the pineapple puree and stir. Stir in the 1/4 Cup of pineapple chunks.
Pour the liquid into a heat proof container and allow to cool on the counter for 30 minutes. Then, cover with plastic wrap and refrigerate until completely chilled, 4-8 hours. It can also be left over night.
Pour the chilled liquid into your ice cream maker and follow the manufacturers directions. Serve as soft serve or scoop into a freezer proof container and allow to set in the freezer at least 3 hours before serving. When ready to serve, allow it to sit out on the counter with the lid off for 15-20 minutes before serving with an ice cream scoop. This helps it to defrost, allowing for a creamy consistency, avoiding the ice crystal texture that coconut milk ice cream sometimes has.