Pina Colada Ice Cream
This refreshing tropical flavoured ice cream is the perfect for long summer days!
This ice cream is grain-free, gluten-free, dairy-free, egg free and nut free and suitable for vegan and vegetarian diets.
It’s so easy to make, so have the ingredients on hand over summer for whenever you feel like a sweet treat.
This recipe will serve 2 people and take you about five minutes to make.
Use a very ripe pineapple for the best flavour. You could swap out the banana for mango if you like. A little squeeze of lime juice will also add a tropical flavour.
Store in the freezer until ready to eat. For easier scooping, let leftover frozen treat sit at room temperature for 15 minutes.
Pina Colada Ice Cream
- 1 Banana (sliced and frozen)
- 150g Pineapple (cut into chunks and frozen)
- 60ml Organic Coconut Milk (canned)
Method:
Add all ingredients to food processor and blend. Occasionally scrape down the sides and continue to blend until smooth (approximately 3 minutes).
Scoop into a bowl and enjoy immediately as soft serve or for firmer ice cream, place in an airtight, freezer-safe container and freeze for at least 1 hour before scooping.
I hope you enjoy this Pina Colada Ice Cream ! Let me know how you go with it and tag me on socials @dianarobsonnaturopathy
You might like to also try some of my other recipes.