Vegan Cherry Pineapple Ice Cream - frosty and refreshing
Photo by Sam Gach
Is there anyone who doesn't love frozen desserts? This exquisite non-dairy ice cream lets you enjoy a delicious frosty treat without any of the guilt or extra saturated fat that usually comes along for the ride in traditional versions.
Create your own cold and creamy dessert in about two minutes, combining non-dairy milk and frozen fruit in a high speed blender.
This super easy method works in a food processor too. The texture may be just a little grainier, but the flavor is just as good.
Straight from the blender, this ice cream has the texture of soft-serve. If you like a firmer texture, just allow the ice cream to harden in the freezer for a little while before serving.
Final scorecard: Grandpa liked it, our non-vegan son loved it, and my husband could not get enough.
CHERRY-PINEAPPLE ICE CREAM
(Adapted from My Beef With Meat, by Rip Esselstyn)
1 cup plain or vanilla almond milk or soy milk
2 pitted dates
1 teaspoon vanilla extract
20 frozen dark sweet cherries
1 1/2 to 2 cups frozen pineapple
1 to 2 tablespoons agave nectar (optional)
Place milk, vanilla, and dates in a food processor or high speed blender, and combine well. Add frozen pineapple and blend again. Add the frozen cherries and blend once more, until creamy. If using agave nectar, add and combine briefly.
Vicki Brett-Gach is an artist, writer, wife, mom, and enthusiastic vegan, and loves to help family and friends discover that you do not have to be vegan to enjoy delicious vegan food. Vicki understands the challenges a new vegan can face, and welcomes your questions and comments at email@example.com. To find more of Vicki's recipes, visit her Ann Arbor Vegan Kitchen blog at annarborvegankitchen.wordpress.com.