Charred Pineapple Caramel Coconut Dairy Free No-Churn Ice Cream
Directions
- 1Slice the whole pineapple into rounds.
- 2Add the pineapple rounds to a grill pan and char until nice and caramelized, about 4-5 minutes per side.
- 3Blend one cup of the charred pineapples until it's nice and smooth.
- 4Chop the remainder of the charred pineapple to fold into the base later.
- 5Toast coconut flakes in a pan on low heat, stirring constantly until toasted and golden for about 2-3 minutes.
- 6In a bowl, mix the blended pineapple with sweetened coconut condensed milk.
- 7Add turmeric for golden color, vanilla, and smoked sea salt to the pineapple mixture.
- 8Give the mixture a good mix.
- 9In another bowl, whip up some cold coconut whipping cream until it's light and fluffy, about 3-4 minutes.
- 10Gently fold in the pineapple base into the whipped coconut cream, being sure not to overmix to keep it light and airy.
- 11Start layering the mixture in a loaf pan with the base.
- 12Add some caramel swirls.
- 13Add some charred pineapple chunks.
- 14Sprinkle some toasted coconut flakes.
- 15Repeat the layering a couple of times.
- 16Cover and freeze for at least six hours or overnight.
Ingredients
- 1 whole pineapple
- 1 can sweetened coconut condensed milk
- 3 can coconut whipping cream
- 1 cup fresh pineapple, grilled or roasted until charred, blended
- 1 cup charred pineapple chunks, chopped and cooled
- 2 tsp turmeric
- 1 tsp vanilla extract
- 1 pinch smoked maldon sea salt
- 1 cup toasted coconut flakes
- coconut caramel sauce
Equipment
grill panblenderfrying panbowlhand mixerloaf pan
Tips
- Be sure not to overmix the pineapple base to keep it light and airy.
- Let sit at room temp for 5–10 minutes before scooping into a waffle cone.
- Turmeric is optional but highly recommended for a golden color; you won’t taste this.