Raw Pineapple Habanero Ice Cream

April 10, 2013 By Amy Lyons In Ice Cream and Frozen Treats 8 Comments

A coworker and I were recently discussing habaneros and pairing them with pineapple in salsa and I got to thinking, if it worked in somewhat savory applications, why not in dessert? Specifically in ice cream...it started to sound simply heavenly to me. The coolness of the ice cream, sweetness of pineapple and after burn of habanero, I was imagining it melting on my tongue.

I love the combination of fruit and a little spice in ice cream, I have done it before with berries and chipotle chilies, so I knew this would be good. I wasted no time in creating it and got to work. I used my usual raw coconut base, added a bit of lime juice for tartness and plenty of pineapple. I only needed one habanero sans its seeds to give it just the right amount of heat. Spicy, but not burn your face off.

Although it depends on who you ask when they taste it. I thought it was perfect, cooling, smooth and sweet but spicy, and could not stop tasting it. My boyfriend Eric who also loves spicy things thought it had quite the kick. This is definitely for heat lovers, and love it I did!

Raw Pineapple Habanero Ice Cream
Makes about 5 cups

1/2 cup lime juice
1/2 cup fresh coconut water (or filtered water)

2 Tbsp organic lime zest
2 cups raw cashews, soaked overnight and drained
2 cups young coconut meat, chopped
1/2 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
2 cups organic pineapple, diced

1 habanero pepper, seeded

Add lime juice and coconut water to a food processor, along with zest, cashews, coconut meat, coconut nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Add the pineapple and habanero and process until smooth. Pour the mixture through a fine meshed strainer and press through until you have removed any coconut bits (you can skip this step, but it makes for a smoother ice cream). Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container. Let chill in the freezer for a few hours until a little more firm before scooping.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

8 Comments

Happy Valley Chow

April 10, 2013 at 14:05
Reply

What?! This sounds amazing! A local restaurant around here makes buffalo sauce ice cream and it's pretty good. Thanks for sharing :)<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a>

Amy

April 11, 2013 at 02:28
Reply

Thank you :)! I love interesting ice cream flavors, especially fruit with heat. Buffalo sounds interesting!

Mr. & Mrs. P

April 10, 2013 at 21:03
Reply

Looks delicious!!! Thanks for sharing!

Amy

April 11, 2013 at 02:32
Reply

Thank you :)! It totally was! Happy to share!

therawfoodsisters.com

April 11, 2013 at 08:44
Reply

Looove raw ice Cream! This sure looks and sounds delicious. Thanks for sharing Lovely!

Amy

April 11, 2013 at 22:34
Reply

Thank you :)!

Anonymous

April 18, 2013 at 20:04
Reply

I'm going to try this as my very first raw dish! What a great way to start! Thanks

Amy

April 19, 2013 at 00:19
Reply

Awesome :)! Hope you enjoy it as much as I did!

Raw Pineapple Habanero Ice Cream