Sunday, June 17, 2012

Pineapple Ice Cream - naturally without sugar!

Yes.  It really is like inviting the Tropics over for dessert.  Or for a snack.  Or for breakfast.

Pineapple Ice Cream

16 oz. frozen pineapple chunks (about 3 1/2 cups)
1/2 cup full fat coconut milk

In a food processor, puree frozen pineapple.  Pour in coconut milk and process until almost entirely smooth.  Serve immediately.  (Because of the coconut milk, placing this ice cream in the freezer will make it super-duper hard.  Best to enjoy instantly.  BUUuuuut, that freezing thing makes for some great popsicles!)

I can almost hear the waves lapping on the sandy shore...


  1. We enjoyed this again tonight. Thanks for a great recipe! LK