Vegan Lava Flow Ice Cream

• FOR THE PINA COLADA ICE CREAM:
• 1-1/4 cup Diced Fresh Pineapple
• 2 cups Canned Coconut Milk Or Coconut Creamer
• 1 cup Vegan Regular Milk (I Used Refrigerated Coconut Milk But Soy Or Almond Milk Is Also Fine)
• 1/4 cups Rum
• 3/4 cups Granulated Sugar
• 2 Tablespoons Corn Syrup
• 2 teaspoons Cornstarch
• 1 Tablespoon Pure Vanilla Extract
• FOR THE STRAWBERRY DAIQUIRI SWIRL:
• 1-1/2 cup Fresh Strawberries
• 1 Tablespoon Lime Juice
• 1/4 cups Granulated Sugar
• 2 Tablespoons Rum
• 1 teaspoon Cornstarch
• 3 Tablespoons Strawberry Glaze

1. For the pina colada ice cream:
2. In a food processor, add pineapple and grind until very smooth puree is formed. Push mixture through a sieve and add to a large bowl.
3. Next, whisk in coconut milks, rum, sugar, corn syrup, corn starch and vanilla extract. Once well mixed, place bowl in the refrigerator for 30 minutes.
4. After ice cream mixture is chilled, add mixture to your ice cream machine and churn according to your machine's instructions. While ice cream churns, prepare the strawberry swirl.
5. For the strawberry daiquiri swirl:
6. Combine strawberries, lime juice, sugar and rum to a small bowl and mash with a pastry cutter or fork to release juices. Add in the cornstarch and glaze and whisk together to thicken. Put to the side.
7. Once ice cream is finished churning, alternate adding ice cream with strawberry daiquiri swirl into a freezer safe container. Use a knife to swirl the strawberry daiquiri puree through the mixture. Place in freezer for a couple of hours until ready to enjoy.
8. Note: Makes about 1 1/2 quarts. This recipe is best enjoyed the first day it is made.

cream, pineapple, coconut milk, milk, ubc, sugar, syrup, cornstarch, vanilla, fresh strawberries, lime juice, ubc, rum, cornstarch, strawberry glaze

Taken from tastykitchen.com/recipes/desserts/vegan-lava-flow-ice-cream/ (may not work)