Piña Colada Coconut Ice Cream

If you’re finding yourself fantasizing about enjoying a tropical treat next to beach umbrellas and crystal clear oceans, yet want to avoid sugary cocktails, why not try my Piña Colada Coconut Ice Cream instead?

I am currently enjoying this ice cream on my beach vacation in South Carolina right now and feel absolutely transported to the tropics! You can feel like you’re on your own island getaway by making this recipe–no air fare required!

With my Piña Colada Coconut Ice Cream, you can beat the heat AND score a hefty dose of skin-loving Vitamin C, thanks to ultra-hydrating pineapple! Plus, this “ice cream” is sugar-free, dairy-free and full of healthy fats and inflammation-busting turmeric, so you won’t need to feel guilty about having seconds! Enjoy!

Piña Colada Coconut Ice Cream





CourseDessert, Snack

ProtocolAutoimmune Solution (AIP), Candida Control & SIBO, Elimination Diet, Paleo, Thyroid Connection





Servings2-4 people







Ingredients








3cups

frozen pineapple

1

bananasliced and frozen

2cups

full fat coconut milk

1tsp

turmeric

2-4drops

liquid Stevia(optional)










Instructions









Place all ingredients into a high speed blender. Blend until smooth and combined.



Pour ice cream into a loaf pan or glass storage container. Let freeze for 6 hours or overnight.



When ready to serve, let sit at room temperature for a few minutes to soften. Top with toasted coconut for an extra decadent treat!

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