Pineapple Ice Cream
INGREDIENTS
1 – 370ml Angel All-Purpose Creamer, chilled overnight
½ cup Angel Condensada, chilled
1 ½ cup canned pineapple tidbits
1 tsp salt
PROCEDURE
- In a blender (or using a stick blender) combine condensada, ¾ of pineapple tidbits and salt. Blend until smooth.
- Whip the Angel All Purpose Creamer in a bowl until double in volume.
- Whip in the pineapple mixture into the whipped cream. Freeze 30 minutes.
- Fold in the last ¼ of the pineapple bits.
- Freeze overnight.
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30.92
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