Recipe: Appetizing Vegan Pineapple Ripple Ice Cream

Vegan Pineapple Ripple Ice Cream. Try this homemade vegan pineapple ice cream! It's made with just three ingredients and has the consistency of soft serve ice cream. How to make vegan pineapple ice cream.

Thanks to the creamy frozen banana base this pineapple nice cream recipe is dairy free, vegan, and paleo. Add frozen coconut milk for a tropical piña colada twist. Nice cream is ice cream made with a base of frozen bananas in the food processor. You can have Vegan Pineapple Ripple Ice Cream using 4 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan Pineapple Ripple Ice Cream

1. It's 2 cans of coconut milk/1 can of coconut cream.
2. You need 1/3 cup of vegan condensed milk, or to taste.
3. Prepare 1/2 tsp of vanilla extract (optional).
4. It's of Fresh pineapple puree (blended with 1-2 tbsp of sugar), to taste.

The frozen banana slices become super creamy and delicious once they are processed. You can add all kinds of other fruits and other ingredients to the banana base to make many different flavors of dairy free ice cream. This three ingredient pineapple ice cream is not only delivering in taste and texture, but it also beats pretty much any frozen dessert when it comes to how quickly it is made. All it takes are a few minutes of patience while you watch your frozen fruit being processed to a temptingly silky ice cream, right in front of your eyes.

Vegan Pineapple Ripple Ice Cream step by step

1. Place the coconut milk cans in the refrigerator overnight. Also, place a large mixing bowl and electric whisk beaters in the fridge. Keep the condensed milk cold as well..
2. The next day, turn the cans over and open from the bottom. Pour out the coconut water (this can be used for coconut rice) and spoon the solids into the cold mixing bowl..
3. Beat the coconut solids/coconut cream with the cold beaters for about 2 minutes to loosen it and it starts to double in size..
4. Add in the condensed milk and vanilla and beat the mixture until it doubles in size and resembles the texture of whipped cream..
5. Add as much pineapple puree as desired (cook down the pineapple puree to prevent fermentation if you don't plan on consuming it within 2 days.) and with a spoon, gently fold it in afew times to create the ripple effect..
6. Transfer to a freezer safe bowl, cover with plastic wrap and freeze overnight. Enjoy!.

While nearly every ice cream brand is emerging with leaner lines, Ripple is proudly pursuing indulgence with their new frozen dessert pints. This recipe is vegan, gluten-free, paleo-friendly, and you don't need an ice cream maker. You can make this ice cream or "nice cream" in your high-speed blender. Like with my no-churn cherry & black sesame ice cream recipe, everything here comes together in a food processor. Simply add all the ingredients, pulse (plus a little scraping), and enjoy.