Creamy Pineapple Crush

Frozen vegan pineapple crush

Need a little treat? Pineapple ice cream with a dusting of shredded coconut and cacao nibs satisfies any sweet tooth…without the fat and processed sugar! Three basic ingredients, all pure foods, whipped up into a creamy frozen dessert that couldn’t be easier to make. Recipe and photo  contributed by Cristina Cavanaugh, from Begin Within Nutrition.

Makes 1 serving

  • 2 cups pineapple chunks (preferably fresh; otherwise use
    drained unsweetened canned pineapple (reserve juice for other use)
  • 1 cup vanilla nondairy milk
  • 1 tablespoon use maple syrup or agave nectar, or to taste
  • Shredded coconut flakes for topping, optional
  • Cacao nibs for topping, optional

Freeze the pineapple for several hours or overnight, until completely frozen.

Combine the pineapple, nondairy milk, and sweetener in a food processor and blend until the mixture has a smooth ice cream consistency is formed. You can also use the frozen dessert setting on a high-speed blender like Vitamix or Blendtec.

Top with shredded coconut flakes and cacao nibs, if you’d like.

Pineapple cut

Nutritional Information:
Per serving (with the optional coconut flakes and cacao nibs): 449 calories; 86g of carbs; 15g of fat; 8g of protein; 126mg of sodium; 46g of sugar

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3 comments on “Creamy Pineapple Crush

  1. shirley seddon

    been waiting to get the ingredients, then wait until the pineapple freezes, and finally had this earlier – it’s delicious !!!!

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