Sun-kissed Piña Colada Ice cream.
Publication date: 2021-08-13 15:09:02
- 2 1/3 oz can full fat coconut milk
- 2 oz of pineapple juice
- Agave or honey to taste
- 3 tbsp of coconut oil
- 1/8 tsp of fine sea salt
- 3/4 tsp Xanthan Gum
- 4 tbps of Just About Foods Coconut Flour
- 1/8 tsp of cinnamon
- toasted coconut flakes to taste
- 1 pineapple cut into slices
On a clean skillet over low heat, toast the coconut flour until golden brown, set aside. Turn the heat to medium-high, using the same skillet or a clean grilling pan, grill the pineapple slices until both sides are golden brown and slightly caramelized.
In a blender add the coconut milk, pineapple juice, sweetener (remember that the sweetness reduces in the freezer so consider making the base a little bit sweeter than you want your Ice-cream to be), coconut oil, salt, and xanthan gum; blend until combined and chill for 45 minutes to an hour (you can leave it overnight) in the fridge.
Using the wire whisk attachment, whip the cooled mix until soft peaks are formed, then, pour the mixture in the ice cream machine and follow manufacturer’s instructions.
Transfer 1 cup of the soft ice-cream to a plastic container or a loaf pan, 2 tablespoons of toasted coconut flour and then, another cup of the ice-cream. Repeat one more time.
Cover the surface of the ice-cream with plastic wrap, the plastic wrap should be touching the ice cream. Freeze for at least one hour before serving.
Scoop the Ice-crem into a chilled glass and garnish with grilled pineapple slices and toasted coconut flakes to taste.
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