Vegan Pineapple Coconut Ice Cream Recipe | Black Ice Cream
Why did I choose to make this ice cream black? Although the answer should be obvious to you we’ll tell you anyway. Its super cool, all the kids are doing it, it’s literally the rage. Black ice cream is the new white ice cream, get with the program. Do you want all your friends to laugh at you when you serve them white or even ( god forbid ) green ice cream? No, you don’t. So be smart and make this black ice cream immediately.
The base of this ice cream is going to be cashews and coconut. Make sure when you are picking up your ingredients for this one that you get full fat coconut milk and big fatty cashews. This is to avoid crystallization in your ice cream which is of crucial importance.
To make this ice cream you need to whip out your blender and add a cup of cashews, 2 cups of full fat coconut milk, 3/4 cup of sugar, 1 tsp vanilla extract, ½ cup of almond milk, and 1 tsp of coconut extract. Blend that all together well until you reach a smooth melted ice cream looking texture. Now it’s time to turn your ice cream black. At this point you may be wondering if turning your ice cream black is actually safe. Activated black charcoal is used for a variety of purposes and has the ability to absorb toxins in the body. It is not only completely safe, 100% non-toxic, and used in dishes far more often that you may realize, it also has health benefits. Add a fair amount of activated black charcoal to your blender and mix it well. Once that is mixed add in your pineapple and blend again.
If you happen to own an ice cream maker this is the time to let it shine. Pour your mixture into it and churn away. If you do not own an ice cream maker, don’t fret. You don’t have to have one to make this stellar tropical pineapple coconut concoction, it just tastes a bit more authentic when churned. Regardless of whether your ice cream has been churned or not you will need to put it into a Tupperware container and freeze it for a minimum of 3 hours.
After 3 hours you can take out your ice cream and enjoy. I love to double scoop hers onto a waffle cone, but really any way you want to eat it is fine. You could even just eat it right out of the Tupperware container. It’s just way more fun to put it on a waffle cone and sprinkle it with toppings. Don’t be greedy though, be sure to call your friends and let them know you’ve got a batch of the coolest ice cream on the planet.
- 2 cups full fat coconut milk, chilled and divided from water
- 1 cup raw cashews, soaked 48 hours, and rinsed well
- 1 cup crushed pineapple
- ½ cup almond milk + more as needed
- ¾ cup white sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- small pinch of salt
- 3 tbsp - ¼ activated black charcoal
- In a high speed blender combine cashews and almond milk and blend until you teach a thick and creamy consistency.
- Add coconut milk and remaining ingredients (except pineapple) to the blender and mix until very smooth and creamy.
- Transfer ice cream to a bowl and whisk in pineapple to combine.
- Add ice cream to your ice cream maker and churn according to maker instructions.
- Once you have creamy frozen ice cream, serve right away, or add it to an airtight container and return to the freezer and allow at least 2 hours for the ice cream to freeze completely.
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