Brown Sugar Roasted Pina Colada Ice Cream
1 16 oz. block silken tofu
1 teaspoon vanilla extract
juice and zest from 1/2 lime
1/2 cup sweetened flaked coconut
1/3 - 1/2 cup brown sugar
1 can (~13.5 oz) coconut milk
1/2 cup pecans--roughly chopped; toasted
1 pineapple--peeled, cored, cut into big chunks
1/3 cup almond milk
2 tablespoons agave (optional)
*Pre-heat oven to 400 degrees F. Line 9" x 13" baking dish with parchment paper. Add pineapple and brown sugar. Massage brown sugar into pineapple. Roast for 45 minutes, turning two times (every 15 minutes). After 45 minutes, set aside to cool.
*When cooled, roughly chop 1/4 of the pineapple and set aside. Blend the other 3/4 of the pineapple (with all of the juice and syrup from the baking pan) in a blender. Add tofu, coconut milk, vanilla extract, salt, lime juice, lime zest, and almond milk (and agave, if using). Blend until smooth.
*Add blended mixture to your ice cream maker. Run according to the directions. Once thickened (about 5 minutes before finished), add chopped pineapple, pecans, and coconut. Run for about 5 minutes. Enjoy! (Best enjoyed soft… like a Blizzard).