COCONUT!I couldn't make a decision about whether I wanted to stir-in pineapple chunks or chocolate chips, so I did neither and just served 'em up one of each. May I say, completely objectively, this is some serious dessert!
I started with the fantastic Coconut Squared recipe at A Vegan Ice Cream Paradise but now that I'm such a pro (yeah, right) I made some subtle changes. Instead of sugar I used Agave Nectar. Oh yes I did - it makes me feel like Mexico is that much closer. I also used light coconut milk. Not that either of these makes this a particularly low calorie product, but it's a little better. Apparently Agave Nectar has a lower glycemic index than sugar, although it is sweeter, so not only do you need to use less of it but it won't make your blood sugar spike and fall. This is a good thing for people like me, who have some sugar issues. Like LOVING it. It's that blood sugar spike and fall that makes you want more, so if it doesn't spike, it doesn't fall and you're good with a rational serving. At least that's the theory!
This is by far the creamiest textured of the three frozen yummies I've made and that mouth feel is so like 'real' ice cream that it's hard to believe there's no dairy in it. I swear, I'm going to end up being the 300lbs vegan if I'm not careful.