Vegan Pineapple White Chocolate Macadamia Nut Ice Cream
This recipe is truly tropical bliss in an ice cream treat. It's an explosion of island flavor!
INGREDIENTS | YIELD: 1 QUART
- 1⅓ cups full-fat coconut milk
- 7 ounces vegan white chocolate, chopped
- 2 pounds soft tofu
- 1⅓ cups extra-virgin coconut oil
- 2 tablespoons lemon juice
- ½ vanilla bean, split and seeded, pod saved for another use
- 1½ cups unrefined sugar
- Pinch salt
- 2 (20-ounce) cans crushed pineapple, ⅔ cup drained and set aside
- ⅓ cup roughly chopped macadamia nuts
Heat coconut milk to a simmer and pour over white chocolate. Stir until smooth.
Blend everything except the ⅔ cup drained pineapple and macadamia nuts until smooth. You may have to do this in batches because of the quantity.
Cover and refrigerate overnight.
Add to ice cream maker and follow manufacturer's instructions for freezing. Before storing, fold in reserved pineapple and macadamia nuts.
Pineapple
A ripe pineapple will be a deep golden yellow at the bottom that will continue to the top. The higher the yellow color is up the side of the pineapple, the riper the fruit is. A ripe pineapple should also smell sweet; if it smells sweet, it's ready.
Vegan Pineapple White Chocolate Macadamia Nut Ice Cream
