Coconut & Pineapple ice cream
A lush combination of pure fruit purée pineapple sorbet and equally vegan coconut ice cream team up to conjure images of tropical bliss in no time!
The Pineapple sorbet:
  • 400 ml fruit purée (about 1 medium-sized pineapple)
  • 100 ml raw sugar
  • Optional: 2 tablespoons inverted sugar (glucos, in my case)
The Coconut ice cream
  • 500 ml (a good 2 cups) coconut milk (unsweetened, with at least about 17-18 % fat content)
  • 200 ml (0,85 cup) sugar
  • 200 ml (0,85 cup) coconut flakes
  • Optional: 1-2 tablespoons of lime juice
The pineapple sorbet
  1. Peel, cut and purée the pineapple.
  2. Mix the pineapple purée well with the sugar, and (optionally) the inverted sugar if using.
  3. Churn in your ice cream machine. Set aside in your freezer while you make the coconut ice cream.
The Coconut ice cream
  1. Mix all ingredients well together (possibly even run them through a blender, although this is not necessary at all).
  2. Churn in your ice cream machine, or still-freeze in your freezer.
  3. NOTE: If you have a slow ice cream machine, or if you are still-freezing: add the coconut flakes towards the end of the churning/freezing, to avoid having them sink to the bottom during the processing!
Layering the two flavours
  1. Take a freezer-safe container, cover the bottom of it with a layer of coconut ice cream, then add a layer of pineapple sorbet over it, and top off with another layer of coconut ice cream.
  2. Cover with plastic film and lid, put the container in the freezer and let the ice cream firm up for an hour or more before serving.