Pineapple coconut ice cream

Serves 4

Ingredients

• 1 cup (240ml) full-fat canned coconut milk (shake, then pour)
• 1 tablespoon melted coconut oil
• 1/2 cup (85g) chopped, pitted dates
• 4 cups (640g) frozen pineapple
  
  

Method

1. Put the coconut milk, oil, and dates in the blender jar of your K400 Blender. Secure lid and blend on speed 4 for about 30 seconds until the dates are completely pulverized and the mixture is smooth.

2. Scrape down the sides of the blender jar with the tamper and inside the lid, and add the pineapple.

3. Blend on speed 4 for 20 to 30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen.

4. Scoop out and serve immediately like a frozen yogurt, or chill in the freezer for about an hour to firm up for a harder sorbet consistency.