Ingredients
-
1 teaspoon Simply Organic Pure Vanilla Extract
-
2 Simply Organic Madagascar Vanilla Beans, halved lengthwise and insides scraped
-
1/4 teaspoon Simply Organic Cardamom
-
2 cans (13.5 ounces each) coconut milk, refrigerated for 12 hours prior to making ice cream
-
1/2 cup maple syrup
-
1/4 teaspoon fine grind salt
-
2 cups chopped fresh pineapple, divided
-
Toasted coconut, for garnish
-
Fresh mint leaves, for garnish
Directions
- In a large mixing bowl, combine vanilla extract, vanilla bean scrapings, 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.
- Freeze for 6 to 8 hours, until ice cream is firm.
- Dip an ice cream scooper in warm water and scoop ice cream into bowls. Serve with remaining pineapple, toasted coconut and fresh mint leaves.
