This is one of the most delicious ice creams I’ve ever tasted. It’s so good no one will know it is healthy or vegan. Yet it couldn’t be easier to make. Not only does it offer plentiful amounts of pain- and inflammation-relieving enzymes, but a blast of beta carotene for strong eyes and healthy skin too. It takes about 5 minutes, plus freezing time (about 20 minutes in an ice cream maker to a few hours in a freezer). You can also turn them into ice cream bars or popsicles using moulds if you prefer. Serve ice cream on its own or with fresh peaches, strawberries, or your favorite fruit. No matter how you serve it, it’s delicious.
2 cups fresh pineapple, outer skin and core removed and cut into cubes
2 peaches, skins left on
Mix ingredients together in a blender until smooth.
Pour into empty ice cube trays and place in the freezer for 2 to 3 hours, depending on the size of the ice cubes. Freezing time may be longer if you are making popsicles, depending on the size of the moulds.
Serve as is or whip in a food processor just prior to serving.