Pineapple and Cream Ice Cream

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

Ingredients

• 1/4 sous vide pineapple (1 bag, if you follow my sous vide process)
• ~1 cup Coconut Cream
• I prefer the "Aroy-D" brand coconut cream because it doesn't have guar gum
• Prepare the cream according to the vegan coconut vanilla recipe
• Dairy alternative: heavy cream
• 1/3 cup Sugar
• I prefer organic cane sugar
• 1 teaspoon agave syrup
• Alternative: corn syrup
• 1 teaspoon lime juice
• Just a portion of a freshly squeezed lime

Instructions 

1. Prepare the fruit mixture
1. Blend the pineapple and its juice for a short while so it isn't one giant chunk.
1. The Ninja CREAMi will smooth out the texture in the end
2. In a large bowl, combine the blended pineaple, sugar, agave syrup, and lime juice 
3. Stir until mixed and let sit for about 5 minutes
2. Pour the mixture into the CREAMi pint
3. Add the coconut cream up to the max fill line 
4. Mix until well combined
5. Freeze for 24 hours
• You may want to stir the mixture every hour or two until well-suspended (usually about 3-4 hours) otherwise the fruit will settle to the bottom of the pint resulting in a non-uniform flavor
6. Spin as "ice cream"
7. Serve and enjoy!

Notes

I used to swap step 2 with a step comprised of 3 and 4. However, I was always guessing as to how much coconut cream to add and ended up with excess. Pouring the fruit mixture into the pint first allows me to add just enough coconut cream and still have the same final product.

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.

Cinnamon Apple Sorbet

Our first stab at this recipe, we used Chinese 5 Spice. The flavor was amazing, but my body apparently does not like that particular spices; I had nasty burps for hours afterward probably because it's derived from seeds. When we did this again, we used cinnamon which sweetened up the flavor and made for an awesome sorbet. Cinnamon works great for me because it is derived from the bark of a tree and not seeds.

When I searched for apple sorbet recipes on the web, I either got AI-generated recipes--which I don' trust--or I got recipes which use pre-made apple pie filling, which is super sugary. This recipe allows us to control the ingredients as desired.

Note, that this recipe is derived from my Tart Apple Sorbet.