This recipe is a sorbet-sherbet hybrid, with the addition of coconut milk for an extra-creamy touch.
Ingredients
3 cup diced
Pineapple
(Frozen or fresh)
1 can(s) (13.5 oz)
Coconut milk, sweetened
(Full-fat)
1/2 cup
Honey, raw
(Liquid)
1 pinch
Himalayan salt
1 tsp
Lime juice (fresh)
1 bunch
Mint, fresh
(Spearmint or Peppermint)
Instructions
Blend all ingredients in a blender on a high setting until very smooth.
Add to a large bowl and place in the freezer.
Whisk the ice cream every hour until it has solidified, or until desired texture.
Scoop into single-serving bowls. Top with mint sprigs or chopped mint leaves.
Notes:
Quick Tips
An ice cream maker can be used - let the churning bowl chill overnight in the freezer. Then process according to the maker's directions.
Dress it up with coconut flakes and a slice of lime. Make a pineapple bowl - If using fresh pineapple, slice it in half widthwise, scrap all of the pineapples out of the bottom half, and fill with the sorbet.
