Description
My Creamy Dreamy Piña Colada Mojito Lite Ice Cream is a tropical treat bursting with coconut, pineapple, lime, and mint. This luscious fusion is pure indulgence without the guilt!
Ingredients
Scale
(Use organic ingredients when possible)
- 1 1/2 Cup coconut milk, plus extra for re-spin
- 1 Cup coconut water
- 1 Cup roasted pineapple, packed
- 4 Tablespoons coconut nectar
- Juice of one lime
- Zest from one lime
- 1/4 Cup shredded unsweetened coconut, full-fat
- 2 Fresh mint leaves
- 1/4 Teaspoon salt
Instructions
- Preheat the oven to 400°F.
- Roast thawed or fresh pineapple in the oven for 20 minutes. Stir, then continue roasting until it develops color—about another 15 minutes, depending on the size of the chunks. Let it cool.
- In a blender, combine coconut milk, coconut water, roasted pineapple, coconut nectar, lime juice, lime zest, shredded coconut, mint leaves, and salt. Blend until smooth.
- Taste and adjust the sweetness if needed.
- Pour the mixture into the Ninja CREAMi container, ensuring you don’t exceed the max fill line. Freeze for 24 hours.
- Once frozen, blend on the Lite Ice Cream setting. The texture will be a bit powdery at first—this is normal. Make a tunnel with a spoon, add a few tablespoons of coconut milk and a handful of roasted pineapple chunks, then re-spin. Your ice cream will become velvety smooth.
- No Ninja CREAMi? No problem! Pour the prepared base into a loaf pan. Stir the mixture thoroughly every 20 to 35 minutes for the first two hours.
- Scoop into a bowl, add a fresh mint leaf for garnish, and dig in.
- And most importantly, don’t forget to imagine yourself on a beautiful beach while indulging in this reimagined cocktail-inspired ice cream!