Charred Pineapple Caramel Coconut Dairy Free No-Churn Ice Cream

Name: Charred Pineapple Caramel Coconut Dairy Free No-Churn Ice Cream
Total time: 360 min
Cuisine: Indian
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

Serves 1

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Charred Pineapple Caramel Coconut Dairy Free No-Churn Ice Cream

instagram.com

Serves 1

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.

Charred Pineapple Caramel Coconut Dairy Free No-Churn Ice Cream

Serves 1

instagram.com

Charred Pineapple Caramel Coconut Dairy Free No-Churn Ice Cream

instagram.com

Serves 1

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.