Gluten Free Pina Colada Sundaes Recipe
I have an inexpensive ice cream maker that my hubby bought for me years ago in the hopes that I would crank out a different variety of ice cream every day. He even bought cute little ice cream dishes. Remember in the movie Field of Dreams when the voice said, “If you build it, they will come?” Well, I guess the hubby thinks that if he buys the correct appliances and dishware, treats will come. And he’s right.
What I love about making my own ice cream is that I can totally control the ingredients. I put nothing I can’t spell or pronounce in my ice cream. I know what’s in it and I can feel good about serving homemade ice cream to others. I can also accommodate the various allergens and diet preferences of the people I am serving.
This coconut ice cream is super simple to make – rich, creamy, sweet and entirely gluten, dairy, egg and refined sugar free. It is made with coconut milk, Wholesome Sweeteners Coconut Palm Sugar and agave. The agave helps to keep the ice cream from freezing rock solid like so many simple ice creams have a tendency to do.
Ice cream is great. Ice cream sundaes are even better. To make this ice cream just a little more special, I added fresh pineapple that I caramelized lightly in a pan and some toasted, unsweetened coconut flakes. Tropical, island-inspired flavors inspired by a favorite vacation drink– the Pina Colada.
- 1 (13.5 ounce) can cold full fat coconut milk
- 1/3 cup Wholesome Sweeteners Coconut Palm Sugar
- 2 tablespoons Raw Blue Agave
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 pineapple
- ½ cup unsweetened coconut flakes
Combine the coconut milk (make sure you start with cold coconut milk) with the coconut palm sugar, agave, salt and vanilla in a blender. Blend until smooth. Pour into an ice cream maker and process according to the manufacturer’s instructions. Place ice cream in a covered container and store in the freezer.
Remove the peel and inner core of the pineapple; slice it and cut into ½ inch pieces. Heat a medium skillet over medium-high heat. Add the pineapple and cook, stirring occasionally until it starts to caramelize, about 5 – 6 minutes. Let cool.
Place the coconut in a dry skillet and toast, stirring frequently until golden brown, 4 – 5 minutes. Let cool.
To serve, spoon some ice cream into a dish, top with pineapple and coconut.
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