Desserts & Baking
Roasted pineapple-and-coconut vegan ice cream
6
Easy
10 minutes, plus freezing time
15 minutes
This delicious roasted pineapple and coconut vegan ice cream could not be easier to make. It only needs five ingredients, plus you can make it without an ice-cream maker!
Ingredients
Method
- 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
Ingredients
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.
They all look so easy to make an yummy