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| Delicious, creamy, and dairy-free! |
When I created the recipe for Mighty Fruity Ice Cream-y, I wondered if I could make it easier (and lower on the glycemic index) by replacing the sugar syrup with agave. Well, if you were wondering that too, wonder no more! It works like a charm.
The other thing I wondered was if I could make it creamier - "milkier," if you will - with coconut milk. This also worked like a charm! Thus, pina colada vegan ice cream was born.
Ingredients:
1 8.5 oz can Cream of Coconut
1 cup coconut milk (not coconut water - the thick stuff)
1 cup pure pineapple juice
1 cup agave
1/3 to 2/3 cup of crushed pineapple, depending on how chunky you like it.
Instructions:
Combine first four ingredients in a freezer-safe container and cover tightly. Freeze, scraping the edges and stirring every 30 minutes for the next 4-6 hours until it has an evenly slushy consistency. Add crushed pineapple and stir. Let freeze until firm (4-12 hours depending on freezer and container), stirring once more after it's mostly firm. Serve or store in freezer.
I looked it up at 6 servings it breaks out to
ReplyDeleteNutrition Facts
6 Servings
Amount Per Serving
Calories 392.0
Total Fat 7.9 g
Saturated Fat 6.4 g
Polyunsaturated Fat 6.5 g
Monounsaturated Fat 0.3 g
Cholesterol 0.0 mg
Sodium 26.6 mg
Potassium 138.7 mg
Total Carbohydrate 52.2 g
Dietary Fiber 0.5 g
Sugars 78.0 g
Protein 1.1 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 2.5 %
Vitamin C 12.5 %
Vitamin D 0.0 %
Vitamin E 0.0 %
Calcium 1.8 %
Copper 6.1 %
Folate 3.7 %
Iron 7.5 %
Magnesium 5.7 %
Manganese 35.1 %
Niacin 1.7 %
Pantothenic Acid 1.0 %
Phosphorus 4.0 %
Riboflavin 0.5 %
Selenium 0.1 %
Thiamin 2.1 %
Zinc 1.7 %
I would double that number of servings! It makes a lot, and you can't eat it in large doses, because it's too rich.
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