pineapple coconut ice cream
Serves 210 mins prep24 mins cook
#MyWayToTajinIt usually is chamoy and Tajin on my fruit or rimming the edge of a margarita glass, so I figured they would be perfect additions to my pineapple coconut ice cream! I want to see how you Tajin it - let me see your recipes using Tajin and
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What you need
Instructions
Step-by-Step Instructions Blend the Base Combine the pineapple chunks, coconut milk, almond milk, vanilla extract, and a pinch of salt in a blender or food processor. Blend until completely smooth. Fill the Ninja Creami Pint Pour the blended mixture into the Ninja Creami pint and seal with the lid. Freeze Place the sealed pint upright in your freezer for at least 24 hours, until completely solid. Spin in the Ninja Creami Once frozen, remove the pint from the freezer and remove the lid. Place the pint into the Ninja Creami outer bowl, lock it into the machine, and select the “Ice Cream” or “Lite Ice Cream” function (depending on your model). Check Consistency & Re-Spin (If Needed) After the cycle is complete, check the texture. If the mixture seems crumbly or too firm, use the “Re-Spin” function for a smoother consistency.View original recipe