I cannot get enough of our home-made ice cream! I also cannot get enough of our amazing berries! We have planted strawberries, blueberries and raspberries over the last 5 years and all of the plants are bursting this year!!!! We have had loads of berries. Usually we just eat them all from the bushes, but this year we finally have enough to store some up for the winter blues.
As I was picking raspberries the other day I was fondly remembering the days when I worked at Dairy Queen. Funny thing on my first day of work there a bus full of school kids arrived (insanity) and a little girl came up to me and asked very sincerely, “Are YOU the Dairy Queen?!” .
I really did love that job, creating tasty treats and making people happy!
Anyhow one of my very favorite combinations was to make a sundae with pineapple and raspberries. There is just something about how they both get a little frozen and they are so lovely and tart against all that sweet creaminess.
So I did it. I made the most amazing Pineapple Raspberry Ice Cream!!! The ingredients are ridiculously simple.
DO TRY THIS AT HOME!!!!
Pineapple Raspberry Ice Cream
1 can full fat coconut milk
1 can pineapple (in 100% juice not syrup) doesn’t matter if it is rings or diced
1 ripe banana
1/2 tsp guar gum
Blend it all up till smooth
Taste to see if it is up to your sweetness quotient
1/2 cup raspberries with 1 Tbls agave or other sweetener – cooked and smushed till nice and juicy (5 minutes max) cool completely in fridge.
Pour the ice cream mix into your chosen Ice Cream maker – when it is almost finished you can pour the raspberry sauce into it or if you prefer you can just use it for a topping.
*note if you don’t like the seeds in your ice cream, strain your raspberry sauce before adding to the maker.