If everyone would taste how delicious non-dairy ice cream can be, I'm sure there would be no need to involve cows in this process. There are so many delicious varieties on the market but there's a dreamy satisfaction to making your own, especially when it's this simple. While an ice cream maker speeds up the process, it's not at all necessary. Ice cream makers basically add air to the mixture. All you need to do is stir your "custard" mixture several times during the freezing process and you'd be amazed at the results. Plan ahead and make the ice cream several hours in advance or the day before.
Two ingredients that were born for each other make up the base for this ice cream; mango and coconut. Canned coconut cream is thick and luscious and provides the perfect base for true ice cream "feel." Served on top of this spicy grilled pineapple, you'll feel like you died and went to a Caribbean island. Feeling decadent? Make our silky caramel sauce to spoon on top!
Drain off the coconut water from your coconut cream, if it's separate from the coconut cream. Set aside: you may need it for blending. Place all ingredients for the ice cream in a blender and purée until smooth. Pour into a freezer-safe container and chill for about 30 minutes to an hour then follow instructions for your ice cream maker. Alternatively, if you don’t have an ice cream maker, after placing the container with the liquid mixture in the freezer, stir well every 45 minutes or so, for about 3 hours. After 3 hours, the ice cream will be like soft serve. It will continue to harden if left in the freezer, so leave at room temperature before serving.
Preheat grill on high heat. Put the pineapple chunks on skewers. Place the skewers on a baking tray or platter. Brush both sides with maple syrup. Sprinkle both sides with cinnamon, cayenne, and a few pinches of salt. Place skewers on the hot grill and cook for two to three minutes per side. Remove skewers from the grill and place them on the baking tray.
To serve, remove pineapple chunks from the skewers and place a few in each bowl. Top with a scoop of ice cream and a pinch of cayenne, if you dare!
Drain off the coconut water from your coconut cream, if it's separate from the coconut cream. Set aside: you may need it for blending. Place all ingredients for the ice cream in a blender and purée until smooth. Pour into a freezer-safe container and chill for about 30 minutes to an hour then follow instructions for your ice cream maker. Alternatively, if you don’t have an ice cream maker, after placing the container with the liquid mixture in the freezer, stir well every 45 minutes or so, for about 3 hours. After 3 hours, the ice cream will be like soft serve. It will continue to harden if left in the freezer, so leave at room temperature before serving.
Preheat grill on high heat. Put the pineapple chunks on skewers. Place the skewers on a baking tray or platter. Brush both sides with maple syrup. Sprinkle both sides with cinnamon, cayenne, and a few pinches of salt. Place skewers on the hot grill and cook for two to three minutes per side. Remove skewers from the grill and place them on the baking tray.
To serve, remove pineapple chunks from the skewers and place a few in each bowl. Top with a scoop of ice cream and a pinch of cayenne, if you dare!
