Pineapple Ice Cream

I MADE THIS

INGREDIENTS

1 – 370ml Angel All-Purpose Creamer, chilled overnight
½ cup Angel Condensada, chilled
1 ½ cup canned pineapple tidbits
1 tsp salt

 

PROCEDURE

  1. In a blender (or using a stick blender) combine condensada, ¾ of pineapple tidbits and salt. Blend until smooth.
  2. Whip the Angel All Purpose Creamer in a bowl until double in volume.
  3. Whip in the pineapple mixture into the whipped cream. Freeze 30 minutes.
  4. Fold in the last ¼ of the pineapple bits.
  5. Freeze overnight.

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