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the edgy veg vegan pineapple coconut ice cream recipe | black ice cream gingerbread espresso martini recipe vegan pain au chocolat recipe beyond meat meatballs recipe

5.0

www.theedgyveg.com

Your Recipes

Prep Time: 10

Cook Time: 25

Total: 35

Servings: 6

Author : The Edgy Veg

Ingredients

Remove All · Remove Spices · Remove Staples

2 cups full fat coconut milk, chilled and divided from water1 cup raw cashews, soaked 48 hours, and rinsed well1 cup crushed pineapple½ cup almond milk + more as needed¾ cup white sugar1 tsp vanilla extract1 tsp coconut extractsmall pinch of salt3 tbsp - ¼ activated black charcoal

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Instructions

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Step 1

In a high speed blender combine cashews and almond milk and blend until you teach a thick and creamy consistency.

Step 2

Add coconut milk and remaining ingredients (except pineapple) to the blender and mix until very smooth and creamy.

Step 3

Transfer ice cream to a bowl and whisk in pineapple to combine.

Step 4

Add ice cream to your ice cream maker and churn according to maker instructions.

Step 5

Once you have creamy frozen ice cream, serve right away, or add it to an airtight container and return to the freezer and allow at least 2 hours for the ice cream to freeze completely.