Pineapple Slices Ice Cream
Votes: 1
Time: 6 hours 30 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 205, total fat 16 G., saturated fats 12 G., proteins 2 G., carbohydrates 17 G., fiber 2 G., cholesterol 33 mg, sodium 43 mg, sugar 13 G.
Calories 205, total fat 16 G., saturated fats 12 G., proteins 2 G., carbohydrates 17 G., fiber 2 G., cholesterol 33 mg, sodium 43 mg, sugar 13 G.
How wonderful it is on a hot summer day to cut open a fresh pineapple and discover homemade pineapple ice cream inside! Not to mention, this ice cream is made without an ice cream maker. Serve as is, or roll the edges of the pineapple slices in toasted coconut for a delicious summer dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pineapple weighing 1.8 kg.
- 1 can (200 g) of sweetened condensed coconut milk
- 0.5 tsp vanilla extract
- A pinch of coarse salt
- 1 cup chilled heavy cream
- 3/4 cup sweet coconut flakes, toasted, optional
- Special equipment: pineapple corer
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Cooking the dish according to the recipe:
- Cut off the top of the pineapple and discard. Scoop out the pulp and core, being careful not to cut into the bottom with a knife. Discard the core and reserve the pulp. Pat the inside of the empty pineapple dry with a couple of paper towels (to help the ice cream stick better), then place it in the freezer to chill while you prepare the ice cream.
- Place half of the pineapple pulp (about 250 g) in a blender; set the other half aside for another use. Add the sweetened condensed coconut milk, vanilla, and salt to the blender. Blend on high speed, scraping down the sides of the bowl as needed, until the mixture is very smooth, about 1 minute.
- In a large bowl, beat the heavy cream with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Gently fold half the pineapple mixture into the whipped cream with a spatula until smooth. Fold in the remaining pineapple mixture until smooth.
- Spoon the pineapple mixture into the cooled pineapple. Cover loosely with plastic wrap and freeze for at least 6 hours or overnight.
- If the pineapple was frozen overnight, let it defrost in the refrigerator for 15 minutes before serving. Before serving, use a sharp, long chef's knife to cut the pineapple into quarters lengthwise. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately. Alternatively, roll the edges of each pineapple slice in shredded coconut.
- Coconut flakes:
Spread it in an even layer on a rimmed baking sheet. Bake in the oven at 350°F (175°C), stirring once, until golden brown, 8–10 minutes.
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