No churn coconut pineapple ice cream-vegan

PREP TIME 15 minsCHILLING TIME 1 hrTOTAL TIME 1 hr 15 minsCOURSE DessertCUISINE AmericanSERVINGS 10 servingsCALORIES 246 kcal

EQUIPMENT

  • Blender or Food Processor
  • Loaf Pan or Ice Cream Container (optional)

INGREDIENTS  1x2x3x

  • 2.5 Cups Frozen Pineapple Chunks
  • 13.5 FL OZ Can Full-Fat Coconut Milk
  • 13.5 FL OZ Can Unsweetened Coconut Cream

INSTRUCTIONS 

  • Place coconut milk and coconut cream in the fridge overnight to cool.
  • When ready to make, scoop out the coconut cream from the can of coconut cream and coconut milk, keeping the clear liquid to the side until step 4. Place the thicker cream into the blender/food processor.
  • Add the frozen pineapple. 
  • Add ¼ cup of the cold liquid from the coconut cream into the blender/food processor. (Alternatively, use water or coconut water).
  • Blend in 30-second intervals, removing the lid to push down the liquid back towards the blades. (May take a few times, but be patient, it will get thick like a smoothie bowl)
  • Once smooth, remove blades and serve immediately for soft-serve texture.
  • If you’d like to serve in cones like a soft serve, add ice cream into a ziplock bag. Cut off one tip (like a piping bag), and squeeze out into cones or cups.

Optional Scooping Texture

  • Carefully transfer the ice cream into a metal loaf pan or ice cream container.
  • Cover with plastic to touch the top of the ice cream. Wrap once more with aluminum foil.
  • Place in the freezer.
  • Freeze for at least 45-60 minutes for a scooping texture.
  • DO NOT FREEZE MORE THAN 3 HOURS.

NOTE: This ice cream is intended to eat as soft-serve texture. If you’d like to serve in cones like a soft serve, add ice cream into a ziplock bag. Cut off one tip (like a piping bag), and squeeze out into cones or cups.FOR SCOOPING: For scooping texture, move soft-serve ice cream into a loaf pan or ice cream container. Cover with plastic wrap to touch the mixture and then cover with aluminum foil. Leave in freezer for 45-60+ minutes until scooping texture. DO NOT FREEZE MORE THAN 3 HOURS. It will become a very hard texture and will be difficult to scoop. If you freeze for too long, you can microwave at 30-second intervals until easier to scoop, or let de-thaw for 45-60 minutes on the counter.

Frozen Baked Sweet Potato (冰烤地瓜)

  • Recipe by George L.Course:

5minutesCooking time

1hour 

An oxymoron-sounding name, but a real Taiwanese classic: Frozen Baked Sweet Potatoes. These are baked to caramel-sweet perfection, then frozen to achieve an almost popsicle-like texture. 

INGREDIENTS

  • 4  sweet potatoes (300 – 400g each) 

DIRECTIONS

  • Choosing Sweet Potatoes. Different varieties of sweet potato contain different amounts of sugar content; for this recipe, I recommend using Taiwanese (orange flesh) or Japanese / Korean sweet potatoes (yellow flesh). Sugar content is pivotal so do not use starchy varieties like the Okinawan sweet potato (purple flesh). The ideal shape will be long, slender sweet potatoes that are not too round or too big. They also should not be sprouting, as that will drastically reduce sugar content. 
  • Bake the Sweet Potatoes. Preheat the oven to 230 C (450 F) with convection on, if available. Brush and wash the sweet potatoes very well, then dry completely. Note: Make sure to clean the sweet potatoes very well, especially if you’re planning to eat the skin (which I highly recommend!). Place sweet potatoes directly on the oven rack and let bake. The baking process will take 40-60 minutes, depending on the size and shape of your sweet potatoes. The way to tell when they’re done is by poking & tapping the skin: it should feel hardened and almost completely separate from the flesh, creating a hollow sound. The room should smell distinctly of dark caramel. Once the sweet potatoes are at your desired doneness, take them out of the oven and let them rest on a wire rack. Note: you can enjoy some hot and freeze the rest. 
  • Freeze the Sweet Potato.Once the sweet potatoes have cooled completely, pack them in a freezer-safe bag and freeze for about 4 hours. This will get you the perfect ice cream like texture. Note: Letting the baked sweet potatoes cool completely prevents condensation in the freezer bags. Alternatively, you can flash freeze them uncovered without cooling, then pack them in bags later. If freezing overnight, let the sweet potatoes thaw for about 10 minutes at room temperature before enjoying. Alternatively, microwave the sweet potato for about 30 seconds. Eat it while cold!