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10 - 15 minutes

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40 minutes

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Roasted pineapple-and-coconut vegan ice cream

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus freezing time

Cooking Time 15 minutes

Ingredients

2 pineapples, peeled and diced
½ cup maple syrup
1 t vanilla paste
1 lemon, peeled and juiced
2 x 400 ml cans coconut cream, chilled overnight

Method

1. Preheat the oven's grill.

2. Toss the diced pineapple with the maple syrup, vanilla paste and lemon, then place on a baking tray and grill for 15 minutes, or until slightly charred. Allow to cool.

3. Combine the chilled coconut cream and lemon juice in a large mixing bowl and whisk until velvety smooth.

4. Blend the cooled pineapple until smooth.

5. Gently fold the pineapple purée into the coconut cream, then pour into a freezer proof container, such as a loaf tin. Top the mixture with a piece of baking paper and freeze overnight.

Find more ice cream recipes here.

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Roasted pineapple-and-coconut vegan ice cream

Roasted pineapple-and-coconut vegan ice cream

Ingredients

Method