Sometimes you crave a little ice cream but you don’t want the refined sugar, the dairy, the calories.
We hear you! We feel the same way.
This dessert gives you all the “feels” of ice cream but it’s vegan and has no refined sugar and no dairy, either.
We’re not entirely sure if it can be considered WFPB (Whole Food Plant Based) because the coconut milk may not be considered a “whole” food.
Be that as it may, it’s still an tasty dessert that weighs in at only 259 calories for a pretty large serving.
Here’s how to make it:
Earlier in the day, slice up a couple of bananas and drain off about a dozen pineapple chunks from a can of pineapple chunks packed in their own juice NOT in heavy syrup.
Shown in this picture is two bananas, sliced and about a dozen pineapple chunks. This is enough to make TWO servings.
The recipe below gives instructions for making one serving. That’s because we always make one serving at a time.
When you’re ready to make your Piña Colada Nice Cream, get everything together.
That’s easy enough because it’s only three ingredients – the frozen pineapple chunks, the frozen banana slices and some chilled coconut milk.
Be sure to have your food processor ready, too.
We used a small Ninja food processor and created one serving at a time. It worked really well.
Next, put all the ingredients in the food processor.
It works best if you put the coconut milk in first, followed by the frozen pineapple chunks and frozen banana slices.
Put the lid on and then process for about a minute or so. It doesn’t need much more than that.
You’ll be able to see as it processes into a smooth and creamy mixture.
Check it for consistency and if it needs a few more seconds, then do that, but be careful not to process it too much or it might start to melt a liquefy a bit.
Remember, you want the consistency of ice cream.
And, voila, you have Piña Colada Nice Cream!
Piña Colada Nice Cream
- 1/4 cup coconut milk chilled
- 1/4 cup pineapple chunks drained and frozen
- 1 large banana sliced and frozen
- Earlier in the day, prepare and freeze the pineapple chunks and leave in freezer until ready to use.
- In a small food processor, add the coconut milk first, then add the frozen pineapple and banana.
- Process for about 1 minute until an ice cream consistency is reached.
- Serve immediately.