No-Churn Pineapple Coconut Ice Cream
A vegan pineapple coconut ice cream recipe.
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Cooking tools:
- Stand mixer
- Loaf pan
- Ice cream scoop
- Freezer
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Spatula
- Serving bowl
Ingredients
- 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract
- 2 Simply Organic® Madagascar Vanilla Beans, halved lengthwise and insides scraped, or 2 tablespoons Simply Organic Vanilla Bean Paste
- 1/4 teaspoon Simply Organic® Cardamom
- 2 cans (13.5 ounces each) coconut milk, refrigerated for 12 hours prior to making ice cream
- 1/2 cup maple syrup
- 1/4 teaspoon fine grind salt
- 2 cups chopped fresh pineapple, divided
- Toasted coconut, for garnish
- Fresh mint leaves, for garnish
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