Pineapple-Coconut Ice Cream

1 1/2 pounds fresh pineapple chunks, cut into 1/2-inch pieces (about 6 cups)
1 1/4 cups unsweetened coconut cream
1/4 cup light agave nectar
Pinch of kosher salt
Toasted unsweetened flaked coconut, for garnish

Spread pineapple in an even layer on a baking sheet lined with parchment paper. Freeze at least 8 hours or up to overnight.

Place frozen pineapple, coconut cream, agave, and salt in a food processor; pulse until finely chopped, about 40 times. Process until smooth and airy, 3 to 4 minutes, stopping to scrape down sides of bowl as needed. Serve soft, or transfer to an airtight container, and freeze until just firm, about 1 hour. Garnish with flaked coconut.

Soft serve may be stored in an airtight container in freezer up to 3 months.

Leave a Reply