reading time: ca. 2 min
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Quick 3-ingredient ice cream without ice cream maker
Preparation time: 5 mins + 3 hours freezing time
Main ingredients: pineapple, coconut, banana
difficulty level: easy
serves: 1
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, raw food, and delicious "even so"
Piña Colada in ice cream form? - Yes please!
Instead of rum, coconut cream and pineapple juice we got pineapple cubes, shredded coconut, and of course the obligatory banana to make it creamier. You could also add in some coconut milk though.
Honestly, i prefer this lush tropical "nice cream" a dozen times over the actual cocktail - it doesn't give you a hangover, it will make you feel energized instead of drowsy, and it's just much more fun to sit at the pool and spoon up a big heap of Piña Colada Ice Cream - especially when it's served in a pineapple bowl :)
Instead of rum, coconut cream and pineapple juice we got pineapple cubes, shredded coconut, and of course the obligatory banana to make it creamier. You could also add in some coconut milk though.
Honestly, i prefer this lush tropical "nice cream" a dozen times over the actual cocktail - it doesn't give you a hangover, it will make you feel energized instead of drowsy, and it's just much more fun to sit at the pool and spoon up a big heap of Piña Colada Ice Cream - especially when it's served in a pineapple bowl :)
Ingredients
Ice Cream:
1/2 ripe pineapple
1/2 cup shredded coconut or to your liking
1-2 large ripe bananas, frozen - i'm using 2 small ones
also:
- a high-speed blender or food processor (NO NEED FOR AN ICE CREAM MAKER!)
Instructions
Peel and cut the pineapple into cubes. Freeze. *
If using, peel and cut the bananas into discs and freeze. Place frozen fruit and coconut shreds (and/or coconut milk) into a blending machine (high-speed blender, food processor or juicer) and blend until smooth. You could also add some sweetener, but if your fruit are ripe enough, you probably won't need any.
Mix in the unsweetened shredded coconut using a spoon or just run the blender for a quick second. I like the ice cream to have pieces of coconut in it, but if you want a smoother consistency just blend until they are dissolved.
Using a spatula or a spoon, transfer the Piña Colada ice cream into your favourite bowl (i'm using the pineapple shell! **) and enjoy your ice cream cocktail :) You could even spoon some of my dairy-free Coconut Whipped Cream on top of that!
* I've got a fancy little tutorial on how to peel a pineapple the proper way over here!
** To make a Pineapple Bowl:
1) Cut the pineapple in half, horizontally. You only need the bottom half for this.
2) Carve out the pineapple by running a sharp knife in a circle around the edges, about half an inch inside the skin, going down to the bottom part of the pineapple where it gets hard and firm. Be careful not to cut a hole into the skin! I tried to hold my knife in a slightly at an angle, pointing inwards.
3) Make four slices or more across the middle, carefully twisting the blade (again: don't want to pierce the bottom of the pineapple), using your knife as a level to lift out out the pineapple pieces.
4) When your knife has done its work, use a large spoon to scoop out the rest of the insides. I'm using all of the fruit flesh to make the ice cream!
5) There you go. You can rinse your carved half, maybe wash the outer shell as well, and you've got yourself a pretty pineapple bowl.
Ice Cream:
1/2 ripe pineapple
1/2 cup shredded coconut or to your liking
1-2 large ripe bananas, frozen - i'm using 2 small ones
also:
- a high-speed blender or food processor (NO NEED FOR AN ICE CREAM MAKER!)
Instructions
Peel and cut the pineapple into cubes. Freeze. *
If using, peel and cut the bananas into discs and freeze. Place frozen fruit and coconut shreds (and/or coconut milk) into a blending machine (high-speed blender, food processor or juicer) and blend until smooth. You could also add some sweetener, but if your fruit are ripe enough, you probably won't need any.
Mix in the unsweetened shredded coconut using a spoon or just run the blender for a quick second. I like the ice cream to have pieces of coconut in it, but if you want a smoother consistency just blend until they are dissolved.
Using a spatula or a spoon, transfer the Piña Colada ice cream into your favourite bowl (i'm using the pineapple shell! **) and enjoy your ice cream cocktail :) You could even spoon some of my dairy-free Coconut Whipped Cream on top of that!
* I've got a fancy little tutorial on how to peel a pineapple the proper way over here!
** To make a Pineapple Bowl:
1) Cut the pineapple in half, horizontally. You only need the bottom half for this.
2) Carve out the pineapple by running a sharp knife in a circle around the edges, about half an inch inside the skin, going down to the bottom part of the pineapple where it gets hard and firm. Be careful not to cut a hole into the skin! I tried to hold my knife in a slightly at an angle, pointing inwards.
3) Make four slices or more across the middle, carefully twisting the blade (again: don't want to pierce the bottom of the pineapple), using your knife as a level to lift out out the pineapple pieces.
4) When your knife has done its work, use a large spoon to scoop out the rest of the insides. I'm using all of the fruit flesh to make the ice cream!
5) There you go. You can rinse your carved half, maybe wash the outer shell as well, and you've got yourself a pretty pineapple bowl.
 |
| Loving the little pieces of fruit in it. It’s just perfect! |
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| And all finished.... i need a self-refilling dish, please! |
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