Coconut Pineapple Sorbet

Prep: 10 minutes | Freeze: 15 minutes | Container: 2.1 L Total Crushing Pitcher | Makes: 4 servings

INGREDIENTS

  • 280 g frozen pineapple chunks
  • 1 small frozen ripe banana
  • 2 tablespoons fresh lime juice
  • 250 ml light coconut milk
  • 2 tablespoons agave nectar
  • 1 teaspoon grated fresh ginger

DIRECTIONS

  1. Place all ingredients into the 2.1 L Total Crushing Pitcher in the order listed.
  2. Select ICE CREAM. While program is running, use the tamper to push ingredients toward the blades.
  3. Remove mixture from the Total Crushing Pitcher and place in the freezer for at least 15 minutes before serving. If you prefer a hard ice cream consistency, pour mixture into a loaf pan and place in the freezer for 2 to 3 hours, or until hardened.