Variations on a Theme: Pineapple

When serving ice cream, I love planning out the flight of flavors we serve up. One you might try is variations on theme of pineapple.

Pineapple Juice Sorbet

I made some pineapple and cream ice cream the other day and chose to leave out the juice from the cooked pineapple. Because I make several pints of this ice cream at once (I love it so much), I had about 2 cups of pineapple juice left over. I could drink it, but then I thought I might be able to make a sorbet from the juice. Normally I make pineapple sorbet using the juice and meat of a pineapple, but maybe the juice would be nice, too.

Chocolate Banana Sorbet

This recipe is an extension of my prior Banana Sorbet. It has just one more ingredient, and is still super easy.

Periodically, I over-buy bananas, or I find that they ripen too quickly. This is a great way to use the bananas. And because I love the combination of chocolate and bananas, this flavor combination makes sense and works well.

Although, on my diet, I am not supposed to eat chocolate because it is derived from a bean, what I have found is that pure cocoa does not bother my digestion unless I consume it in large quantities. The powder form gives plenty of chocolate flavor with a minimal amount of actual cocoa (there is a lot of air in the powder) and so it is less impactful. I also suspect that most of what my body responds to in chocolate bars is the other ingredients such as the soy/sunflower lecithin.

Banana Sorbet

This is a super-easy sorbet for 2 reasons. First, it has only one ingredient: bananas. Second, unlike most fruits, bananas can be used in a sorbet without cooking them.

Periodically, I over-buy bananas, or I find that they ripen too quickly. This is a great way to use the bananas.

Pineapple and Cream Ice Cream

Although I love my pineapple sorbet, sometimes I want something creamier and this ice cream delivers.

Blueberries and Cream Ice Cream

This is similar to the Vegan Macerated Strawberry Ice Cream recipe, but with blueberries, instead.

This recipe does not require the blueberries to be strained because the seeds are so small.

Although I love the flavor and texture of this ice cream, my digestion doesn't. This might be because of the blueberries, like I used to be sensitive to strawberries. On the other hand, it might be because the seeds are still in the mixture. I need to experiment more to know for sure.

Raspberries and Cream Ice Cream

This is similar to the Vegan Macerated Strawberry Ice Cream recipe, but with raspberries, instead. Because I run the raspberries through a strainer to remove the seeds (they're bad for my diet and I do not like catching them in my teeth), this has a very smooth texture.