INGREDIENTS
1 14 oz. can coconut milk you only need the ¾ cup coconut cream - see instructions below
4 cups of pineapple ( fresh or frozen)
4 cups frozen mango chunks
1 tablespoon vanilla extract
See Instructional Video
DIRECTIONS
In a food processor, add the frozen Mango and Pineapple, blend until in frozen smaller chunks, about 1 minute.
Add in the coconut cream and the vanilla extract. Blend until completely smooth and incorporated, scraping down sides as necessary, for about 3 minutes.
Pour/spoon the ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.
While not necessary, I love to go in, whisk the entire thing for about 10-20 minutes, then place it back in the freezer, to prevent ice crystals from forming. Freeze until frozen.
To eat: serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5-10 minutes, and scoop with an ice cream scoop. Enjoy!
NOTES
*If you can’t find coconut cream, add 1 can (14 ounces) full-fat coconut milk, in the fridge overnight. After being refrigerated overnight, turn the can upside down and pour out the coconut water liquid on top. Then scoop the solids of the coconut cream out of the jar. They should come up to about ¾ cup every time from a 14 ounce can.