Wednesday, July 25, 2012

Piña Colada Ice Cream

Lately my favorite toy is my ice cream machine. I am making three different ice cream flavors this week - Piña Colada being the first. And O YEAH. It's delicious. In fact, I'm eating it right now. Despite brain freeze and all. Truth is, it's just really hard to stop. Multitasking, right?

This was an obvious first-choice flavor being that it's summer and all. The perfect beach-time ice cream! I top it with delicious toasted coconut and fresh pineapple. It's basically a tropical paradise in your who wouldn't want that??

1 cup of fat free Greek yogurt
16 ounce bag of frozen pineapple chunks
1/2 cup of unsweetened shredded coconut
1/4 cup of agave nectar
1/4 cup of almond milk
1/4 cup of water
2 packets of splenda, stevia or truvia

Set aside 1/3 cup of the pineapple chunks in a separate bowl to use as an ice cream topping for later. In a blender or food processor, combine all ingredients and blend on high until smooth. Pour into your ice cream maker and let churn for about 20 minutes or until the ice cream stops moving and has become "ice cream". While the ice cream is churning, prepare your Toasted Coconut Topping (recipe below) and cut thawed-out pineapple chunks into smaller pieces (roughly cut them into 1/4 to 1/2 inch chunks). When ice cream is finished, immediately scoop into individual bowl and top with pineapple chunks and toasted coconut.

1/2 cup of unsweetened shredded coconut
2 to 3 packets of splenda, stevia or truvia

Combine coconut and splenda in a bowl. Toast in a skillet over medium heat until brown and fragrant. Stir frequently so it doesn't burn (about 3 minutes). Store left over coconut in an air tight container in the fridge to use later.

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