Vegan, Agave-Sweetened Pina Colada Ice Cream

We are in the middle of a real Chicago winter.  The snow!  The ice!  The freezing cold!  What's a girl to do?  Make ice cream.

Well, not just any ice cream, but a little taste of the tropics -- pina colada ice cream.  Why make ice cream in January, you might ask.  Because I got a new ice cream maker for Christmas, of course!

 Not only is this ice cream fruity and yummy, it can even qualify as a feel-good treat.  It doesn't contain sugar, relying instead on only two tablespoons of agave nectar and delicious pineapple for its sweetness.  It also contains a whole pineapple.  

My son, Casey, won't touch fresh pineapple, but he has devoured this ice cream.  Just another way to get some more fruit into a picky eater's diet.  I also used light coconut milk to keep the fat and calories in check.  (Though I think it would be divine with full-fat coconut milk!)

Vegan, Agave-Sweetened Pina Colada Ice Cream

Ingredients:

1 whole pineapple

1 15-ounce can light coconut milk

1 tablespoon vanilla

2 tablespoons agave nectar

Preparation:

Cut off top, bottom and outside of pineapple.  Quarter, and remove fibrous core.  Discard.

Cut tender pineapple into chunks.

Puree in food processor or blender.

Add remaining ingredients, blend until smooth.

Refrigerate in a covered container.

Follow the directions for your ice cream maker .

Ice cream will be soft.  Store any extra in an air-tight container in the freezer.  Allow to soften for a few minutes before scooping.

Happy Cooking!

Kim 

Note:  If you have questions about why we use coconut, please see this post.

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.