Julie Hasson is the author of 5 cookbooks. She is very passionate about food. You can visit her at: juliehasson.com
Check out Julie's new Cookbook "Vegan Diner"
Julie’s Pina Colada Ice Cream
This vegan ice cream is loads of fun for your palate. Pull out your ice cream machines cause this is so worth the effort!
Makes about 1 1/4 quarts
20 oz can unsweetened pineapple chunks in pineapple juice, undrained
14 oz can lite coconut milk
3/4 cup sugar
2 tbsp rum
1. In jar of blender, combine pineapple (and juice), coconut milk, sugar and rum (if using). Blend until smooth.
2. Pour mixture into an ice cream maker and freeze according to manufacturer’s directions.
3. Serve right away, or transfer to a covered container and freeze until ready to serve.
Tip: To reduce processing time in ice cream maker, make sure that your ingredients are chilled.
Copyright © 2008 Julie Hasson