Pina Colada Ice Cream
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Pineapple has always been one of my favorite fruits, while coconut tends to fall flat on my palate. But put it and pineapple together, and bam! It’s a flavor combination as classic as peanut butter and jelly. This Pina Colada Ice Cream is the perfect refreshing treat as the weather warms up and a bit of comfort food is called for. Sweeten with honey to taste, or substitute maple syrup if you like. You can even swap some of the pineapple juice for fresh pineapple if you’d like a thicker blend or just want to take advantage of the extra fiber. Bon appétit!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Pina Colada Ice Cream
Ingredients
- 2 1/2 cups pineapple juice
- 2 cups coconut milk
- 1/4 cup honey
- 2 tablespoons lime juice
- 1 1/2 teaspoons vanilla extract
Equipment
Instructions
- Combine all ingredients in a blender and process until smooth.
- Chill for at least 30 minutes, then run through an ice cream maker according to the manufacturer’s instructions.