7 Flavours of Summer 3. Pineapple Coconut Ice Cream – THIS SITE HAS MOVED

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Pineapple Coconut Vegan Ice Cream Copyright Taymer Mason

Water is an enemy in ice cream making. When making fruity flavours it is important to drive out the excess water in the fruit as this creates  an icy ice cream. This ice cream’s base is full fat coconut milk and binders are xanthan gum optional and arrowroot flour.  I used canned pineapple tidbits  pureed it and cooked out 75 percent of the liquid from the pineapple. The result was slightly sweeter than my low sugar staples and both flavours were pronounced.  So lets look at the ice cream profile shall we?

Base: Full fat coconut milk and soymilk

Result Light texture with a fatty mouthfeel

Extremely low in ice crystals

Sugar sources: West Indian light brown sugar

Flavour profile of star ingredients: perfect balance of coconut to pineapple

Kid Friendly: Very can be served with extra pineapple and toasted coconut

Additional Info: If using both thickeners the ice cream the custard will be very thick. The recipe is for smooth ice cream, if you like chunky flavours add some cooked out pineapple chunks inside the ice cream after it came out the maker or before serving.

Pineapple Coconut Vegan Ice Cream Copyright Taymer Mason

 Vegan Coconut Pineapple Ice Cream

Serve 6

2 cups regular coconut milk (only the white creamy part not the liquid at the bottom of the can)

1 tablespoon coconut essence optional

1 tsp vanilla extract or 2 tsp for essence

1/2 cup soy milk

1/2 cup coconut oil (not the smelly rancid kind nice smelling oil)

1/8 cup neutral oil

1/3 cup light brown sugar( ie the one that does not colour stuff)

1 tablespoon pineapple essence , optional

1/8 cup sugar mixed with 1/4 teaspoon xanthan gum(optional as u can use just the arrowroot if using arrowroot only make that a heaping tbs)

3/4 cup pineapple puree

1/4 cup soymilk plus one tablespoon arrowroot

Generous pinch of salt

Additional toppings toasted coconut and you toast coconut by putting it in a dry pan with a little brown sugar

Method

Add coconut milk, optional coconut essence, vanilla essence, oils, soymilk and sugar to a medium saucepan and cook on medium heat whilst watching until the mixture starts to bubble slightly. Reduce heat and add in the sugar mixed with xanthan gum and stir well. The mixture should start to get very thick. Increase the heat slightly again until the mixture starts to simmer slightly. Take off heat and mix in the WELL MIXED milk and arrowroot mixture and stir until thick. Do not forget the salt. Cool for one hour. Cook the pineapple puree in a frying pan for 20 mins on medium high heat or until the mixture starts to look dry. Add the puree to the ice cream mixture and chill overnight. Process ice cream as per instructions on ice cream maker.

Top with toasted coconut or pineapple chunks.

Add 1/4 cup white rum for pina colada flavour and some chopped cherries.

Ok this week I owe you a flavour so it would be either chocolate chip mint or Bajan Sweet Potato Pie Ice Cream.