This recipe is truly tropical bliss in an ice cream treat. It’s an explosion of island flavor!
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.
YIELD: 1 QUART
INGREDIENTS
- 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
PREPARATION
- Heat the coconut milk in a small saucepan until it simmers. Pour the hot coconut milk over the chopped white chocolate in a heatproof bowl and stir until the chocolate is melted and the mixture is smooth.
- In a food processor or blender, combine the melted white chocolate mixture, soft tofu, extra-virgin coconut oil, lemon juice, vanilla bean seeds, unrefined sugar, and salt. Process until the mixture is smooth. You may need to do this in batches.
- Cover and refrigerate the mixture overnight.
- Transfer the mixture to an ice cream maker and follow the manufacturer’s instructions for freezing.
- Before storing, fold in the reserved ⅔ cup of crushed pineapple and the chopped macadamia nuts.
