This Spring we had the privilege of going to Hawaii! While we were there, we went to a luau and had the most heavenly pineapple, mango, coconut drink! (Drinking it actually out of a pineapple certainly helped make it an awesome experience all around). One thing we knew for sure, was that we had to make it into an ice cream!
It’s a dairy free ice cream made with sugar, corn syrup, pineapple juice, mango juice, and coconut cream. It’s the perfect treat to transport you to that island far way… (This ice cream is adapted from the coconut ice cream base from “Salt & Straw Ice Cream Cookbook”)
Taste of Paradise
If you like pina coladas…this is the ice cream you’ve looked for!!
Ingredients
1/2 cup brown sugar
1/2 tsp tapioca starch
3/4 cup light corn syrup
3/4 cup pineapple juice
1/4 cup mango juice
2 1/2 cups coconut cream
Directions
- Combine the sugar, tapioca starch, corn syrup, pineapple juice, and mango juice to a saucepan. Whisk/blend well until all mixed.
- Heat the mixture over medium heat, stirring constantly, until all of the sugar has dissolved.
- Remove from heat and add the coconut cream. Mix well.
- Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
- Add the prepared base to the ice cream maker. Make in your ice cream maker based on the maker’s instructions.
- Remove from the base from the ice cream maker and put it in your desired container. Move to the freezer until hardened (at least 4 hours).
