No-Churn Pineapple Coconut Ice Cream

  • Total Time: 10 mins
  • Hands-on Time: 10 mins
  • Makes: 6 (or more) servings

No churning, no cooking ... just pure, rich pleasure with this vegan pineapple coconut ice cream, uniquely enhanced with Simply OrganicĀ® Cardamom and Madagascar Vanilla Bean.

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1. In a large mixing bowl, combine vanilla extract, vanilla beans, cardamom, coconut milk, maple syrup and salt. Using a whisk attachment, whip ingredients until fluffy and resembling whipped cream.
Into a bread pan, pour the whipped cream. Fold in 1 cup pineapple.
2. Freeze for 6 to 8 hours, until ice cream is firm.
3. Dip an ice cream scooper in warm water and scoop ice cream into bowls. Serve with remaining pineapple, toasted coconut and fresh mint leaves.



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