Pina Colada Ice Cream (Vegan)

Open the cans of coconut milk and pour off the liquid. In a large bowl, add the coconut solids only (reserve the liquid for another use). Add sugar and rum extract. Whip it together until light and fluffy. Taste it to see if it is sweet enough for you. If not add more sugar.

Add the coconut mixture into an ice cream maker and follow manufacturer’s directions to churn it. Add the pineapple and coconut about 5 minutes before the ice cream is done.

Spoon the ice cream into a metal or glass container; smooth it out and and press it down with parchment paper. Then cover with parchment paper and top with plastic wrap. Place it in the freezer until firm, about 4 hours if you want a harder ice cream. Or serve right away for a soft serve ice cream.

Note: If the ice cream is hard when you take it out of the freezer, just let it sit on the counter for about 10 minutes to soften up.

Yields about 5 cups of ice cream.