Ingredients
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1 teaspoon
SO Vanilla Extract 2oz. -
2
SO Vanilla Beans -
1/4 teaspoon
SO Cardamom Organic -
2 13.5-ounce cans coconut milk, refrigerated for 12 hours prior to making ice cream
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1/2 cup maple syrup
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1/4 teaspoon fine grind salt
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2 cups chopped fresh pineapple, divided
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Toasted coconut, for garnish
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Fresh mint leaves, for garnish
Directions
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.
