This is a fantastic quick alternative to a custard based Ice Cream. Dairy Free and full of fruit that can be used fresh, frozen or tinned.
You can also make this in Icypole moulds for the kids in summer. For those on a diet it is a great way to have a treat on the low fat side.
1 tin coconut cream
1 cup mango chunks, fresh or frozen
1 225 gm tin crushed pineapple
Shake the tin of coconut cream before emptying into your ice cream maker.
Blend your fruit to a puree. Add the fruit to the coconut cream and follow your ice cream makers directions.
When frozen place in your ice cream container and freeze for minimum 2 hours or until set.