Vegan Pineapple Ripple Ice Cream

Name: Vegan Pineapple Ripple Ice Cream
Yield: 3 people
Cuisine: American
Ingredients: 2 cans coconut milk/1 can of coconut cream; 1/3 cup vegan condensed milk, or to taste; 1/2 tsp vanilla extract (optional); Fresh pineapple puree (blended with 1-2 tbsp of sugar), to taste

Ellen_A3 @that_baking_girl

I got the idea for this ice cream from Gemma Stafford of Bigger Bolder Baking on YouTube.
You can also use homemade coconut milk. The measurement is the milk from 3 large coconuts. Pour the coconut milk in cups, cover and leave in the fridge for about 2 days. The cream would have seperated from the water, spoon the cream from the top and refrigerate the cream overnight then it is ready to use.

Ellen_A3 @that_baking_girl

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Ingredients

No cook time

3 people

2 canscoconut milk/1 can of coconut cream
1/3 cupvegan condensed milk, or to taste
1/2 tspvanilla extract (optional)
Fresh pineapple puree (blended with 1-2 tbsp of sugar), to taste

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Steps

No cook time

1

Place the coconut milk cans in the refrigerator overnight. Also, place a large mixing bowl and electric whisk beaters in the fridge. Keep the condensed milk cold as well.
2

The next day, turn the cans over and open from the bottom. Pour out the coconut water (this can be used for coconut rice) and spoon the solids into the cold mixing bowl.
3

Beat the coconut solids/coconut cream with the cold beaters for about 2 minutes to loosen it and it starts to double in size.
4

Add in the condensed milk and vanilla and beat the mixture until it doubles in size and resembles the texture of whipped cream.
5

Add as much pineapple puree as desired (cook down the pineapple puree to prevent fermentation if you don't plan on consuming it within 2 days.) and with a spoon, gently fold it in afew times to create the ripple effect.
6

Transfer to a freezer safe bowl, cover with plastic wrap and freeze overnight. Enjoy!