I was going through my various food photos and I discovered I'd missed a post! So, completely coincidentally, I am now posting two vegan recipes in a row. Given that it is still definitely summer in Perth, it's not too late for another ice cream recipe. This is a coconut ice cream, with pineapple added to make it pina colada. That's now two pina colada desserts, one for winter, one for summer!
This freezes quite hard if you leave it in the freezer for too long. If it's gone hard, simply pop it in the fridge for about an hour before serving. I have heard that arrowroot powder is good for preventing overhardening, but I haven't tried it myself. Maybe next time. Likewise, adding the rum to the ice cream mixture would help - but i quite like it drizzled over the top. Feels that little bit more naughty and decadent!
Vegan Pina Colada Ice Cream
440g tin pineapple pieces in juice, separated into fruit/juice½ tsp vanilla paste
2x 400ml tins coconut cream
1/3 cup dark brown sugar