Pineapple Coconut Milk Ice Cream

Creeeaaaak! Poof!

That was the sound of me opening my WordPress account for the first time in almost two weeks and blowing the dust off of my dashboard.

I don’t really have an explanation or any excuses, so let’s get down to business.

This morning I was chopping fresh pineapple and thinking about all the cool treats I could make to counter the temperatures that were bursting through the 100 degree mark like an angry bird on a mission. (The previous sentence contains a hint as to where I’ve been for two weeks.)

100 degree temps

My house, today.

Many people don’t feel like eating in the heat. I look at extreme heat as an opportunity. A delicious,  refreshing excuse to eat homemade popsicles, smoothies and ice cream.

My pineapple idea hit me harder than a Mack truck hits a moose. Not that I’m a moose. Although if I keep eating ice cream, it will become a distinct possibility. But who cares? How good does Pineapple Coconut Milk Ice Cream sound? Pretty moose-worthy, right?

So here’s what I did:

First, I ran to Facebook and posted this:

FB Ice Cream Idea

Then, oh, about nine hours later, I concocted this:

pineapple coconut milk ice cream

Let me assure you that the consumption was as spiritual as the conception. So, if you’re looking for a little religion in your life, try this:

Pineapple Coconut Milk Ice Cream

Ingredients:

  • 1 can coconut milk
  • 1 c. cubed fresh pineapple
  • 1/3 c. unsweetened shredded coconut
  • 1 tsp. vanilla (gluten-free, of course!)
  • 1/4 tsp. xanthan gum (optional, but it adds thickness)
  • 1/2 c. finely chopped pineapple (optional, but highly recommended)

Directions

1. Combine first five ingredients (coconut milk through xanthan gum) in a blender and blend until smooth. Refrigerate for about an hour for best results. (But you can proceed to Step 2 if you’re desperate.)

2. Pour mixture in ice cream maker and use as directed. I have a Cuisinart and it’s awesome. If you don’t have an ice cream maker, you could probably use these instructions, developed by the fabulous Chocolate-Covered Katie:

Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)

3. While the ice cream maker is doing its thing, spread the finely chopped pineapple on a dish in a single layer and pop it in the freezer. Add it to the churning ice cream five minutes before it’s done. (If you are using the Vita-Mix method, omit.)

4. Enjoy! I sprinkled mine with some additional shredded coconut because I’m fancy that way.

Oh, and if you’re feeling guilty, don’t worry. T and I did a three-mile walk with nearly-full pack this evening, so I’m sure I sweated out some of those moose-inducing calories.

Probably.

By the way, I also made Pineapple Pomegranate Popsicles today (say that three times fast). It was probably the best popsicle I’ve eaten and that includes lime Freeze Pops. Any takers for that recipe?

How about you? What do you do to beat the heat?

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5 responses to “Pineapple Coconut Milk Ice Cream

  1. Since we’re on this crazy-ass diet we’ve only been eating protein. So no fruit right now, but this sounds crazy good! We’ve been putting light yogurts in the freezer for ‘frozen yogurt’ – it’s pretty lame.

  2. That is our daily heat here in El Paso… its yucky isn’t it. Lots of Dole’s frozen lemonade is my thing. I barely eat, and most of the time its just dinner.

  3. Heavenly…………I’m sitting here eating my frozen yoghurt (literally a frozen yoghurt, I stick their little pots in the freezer to provide me with a dairy treat when I need something sweet) & it’s just not doing it for me, now that I have a taste for coconut & pineapple……

  4. This looks and sounds absolutely amazing!!!!

  5. Pingback: Pomegranate Sherbert – Kate’s Recipe of the Week | Coffee Break with Liz and Kate

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