|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.
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.
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.