I know we've talked about my love of pie a lot here over the past few months. I love the taste, the texture, and the method of making pie. I really enjoy being able to make each separate component and bring them all together into something juicy, flaky, and smile-inducing.
If we are being completely honest here, though, pie is tied with something else as my favorite type of dessert. The other? Ice cream.
The past few years have rendered me unable to enjoy ice cream like I used to, so I'm always on the hunt for ways to enjoy one of my favorite desserts without dairy-- which isn't easy! I made two batches of this ice cream- one using dairy, and the other using almond milk. This. Ice Cream. Is. So. Freaking. Good. Whatever you use in it (milk or milk alternative) it's going to be killer!
Jordan was even excited about this ice cream! He wanted it to initially be Pina Colada ice cream, so to please us both, I made a really simple brown sugar pineapple topping! Ice cream + toasted coconut + pineapple topping? Feels like you're at the beach even if you're in the middle of the city.
My friend Courtney and I share a love for things that are chocolatey, coconut-y and/or soaked in coffee- so when she said this ice cream was amazing, I knew it would be.
1 1/2 cups half and half* (or almond milk) 1 1/2 cups cream of coconut 1 cup unsweetened coconut milk splash of vodka or coconut rum 1 cup toasted coconut, divided
Whisk together all of your liquid ingredients and place in fridge for a few hours until thoroughly chilled. Once cold, freeze mixture in an ice cream maker according to the manufacturer's instructions.
Once ice cream has reached the consistency of soft serve, stir in 2/3 cup of toasted coconut (you will reserve the remaining 1/3 for garnishing.) Place ice cream into a freezer-safe container, and freeze for 3-4 hours before serving to allow ice cream to solidify.
2 cups finely chopped or crushed pineapple 1/4 cup dark brown sugar 1 tsp pure vanilla extract (I used vanilla bean paste) juice from 1/2 of a lemon small pinch of cinnamon 2 TBS water
Combine all ingredients in a small saucepan over medium high heat. Bring to a boil then reduce to simmer, while stirring regularly. Liquid should cook down, but still remain juicy. Allow filling to cool slightly before spooning over ice cream.
Store in the fridge in an airtight container.