COCONUT-PINEAPPLE ICE CREAM
Coconut and pineapple are the perfect partners for the most flavorful ice cream you've ever had.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 3h40m
Yield 8
Number Of Ingredients 6
Steps:
- Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
- Pour mixture into an ice cream maker and process until thickened according to manufacturer's instructions. Transfer mixture to an airtight container, and place in the freezer for about 3 hours or until firm.
Nutrition Facts : Calories 328 calories, Carbohydrate 41.5 g, Cholesterol 11.2 mg, Fat 17.9 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 15.6 g, Sodium 38.5 mg, Sugar 37.2 g
COCONUT PINEAPPLE ICE CREAM
An easy 3-ingredient recipe for an ice cream that tastes of the tropics! Inspired by Alton Brown's Serious Vanilla Ice Cream.
Provided by Judy in San Antonio
Categories Frozen Desserts
Time 1h40m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Mix coconut milk and pineapple preserves in a bowl with a stick blender. This breaks up pineapple pieces in the preserves into a finer texture so they are not so lumpy in the final dish. You can do this in the blender if necessary, or if you like chunky bits of pineapple just melt the preserves in the microwave for 30 seconds.
- Mix in the cream of coconut. Cover the bowl and place in the refrigerator overnight.
- Freeze the mixture in an ice-cream maker according to the manufacturer's instructions.
- Once the mixture has finished churning, spoon into a container with a tight lid and put it in the freezer for at least an hour to harden before serving.
Nutrition Facts : Calories 3111.6, Fat 134.6, SaturatedFat 127.6, Sodium 316.2, Carbohydrate 480.2, Fiber 2.3, Sugar 453.9, Protein 9.9
NO-CHURN PINEAPPLE ICE CREAM SLICES
What fun to slice into a whole fresh pineapple and discover homemade pineapple ice cream inside! Not to mention the ice cream is "no-churn," meaning no ice cream machine required. Serve as is or dip the edges in toasted coconut for a sweet, summery treat.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 10 servings (about 20 ice cream slices)
Number Of Ingredients 6
Steps:
- Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream.
- Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute.
- Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it's fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain.
- Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight.
- If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef's knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve.
PINEAPPLE-COCONUT ICE CREAM
This is a recipe I came up with while I was pregnant. I couldn't find a cooked custard-based ice cream with pineapple and coconut as the main ingredients as I couldn't eat uncooked eggs. This thick and creamy ice cream is a family favorite. I can't seem to make it fast enough!
Provided by Sarah Foster
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 8h45m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk egg yolks and sugar in a medium bowl until thick and light yellow. Set aside.
- Heat half-and-half in a small saucepan until small bubbles start appearing around the edges. Remove from heat. Slowly drizzle into the eggs and sugar, whisking until incorporated. Return to the saucepan.
- Heat custard over medium-low heat, stirring constantly, until it coats the back of a spoon or reaches 165 degrees F (74 degrees C). Do not boil.
- Remove from heat and refrigerate for at least 4 hours, or until temperature reaches 65 degrees F (18 degrees C).
- Gently whisk in heavy whipping cream, 2 tablespoons reserved canned pineapple juice, and cream of coconut. Transfer to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add crushed pineapple and flaked coconut near the end of the churning or it will all settle to the bottom. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 16.5 g, Cholesterol 102.9 mg, Fat 12.5 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.8 g, Sodium 29.1 mg, Sugar 14.3 g
PINEAPPLE ICE-CREAM CAKE WITH COCONUT TOPPING
Categories Cake Milk/Cream Ice Cream Machine Dessert Freeze/Chill Frozen Dessert Coconut Pineapple Summer Gourmet
Number Of Ingredients 16
Steps:
- In the bottom of an 8 1/2-inch springform pan arrange the cake, cutting the pieces to fit in one layer, and freeze it while making the ice cream.
- Make the ice cream:
- In a heavy saucepan combine pineapple and 1/4 cup of the sugar and simmer the mixture, stirring until the sugar is dissolved, for 5 minutes. Drain the pineapple mixture in a fine sieve set over a bowl, reserving the syrup for another use. In a bowl whisk together the remaining 1/2 cup sugar, the cornstarch, a pinch of salt, the yolks, and the whole egg and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the custard to a boil over moderate heat, whisking, boil it, whisking, for 2 minutes, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Stir in the pineapple mixture and vanilla, let the custard cool, stirring, and stir in the cream. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions until it is frozen but still soft.
- Spoon the ice cream over the cake, spreading it evenly, and freeze the cake while making the topping.
- Make the topping:
- In a bowl beat the cream until it holds soft peaks and beat in the sugar and sour cream. Beat the mixture until it just holds stiff peaks and fold in the coconut gently but thoroughly.
- Spoon the topping over the ice cream, spreading it evenly, and freeze the cake, its surface covered with plastic wrap, overnight. Let the cake stand at room temperature for 10 minutes, remove the side of the pan, and transfer the cake to a serving plate. Sprinkle the coconut on top and serve the cake into wedges.
PINEAPPLE & COCONUT ICE WITH POACHED PINEAPPLE
The velvety texture of coconut cream makes it invaluable if you are on a no-dairy diet
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 7
Steps:
- Prepare Ahead: Peel the large pineapple and cut in half, then into quarters down length, then cut out and discard the central core. Roughly chop then whizz in a food processor until it forms a rough purée. Tip into a bowl and stir in the lime juice, sugar and coconut cream. Put the bowl in the freezer for 2-3 hours until set about 3cm/1in in from the edges, then remove and whisk to break down the large ice crystals. Freeze for a further 1-2 hours until firm.
- Meanwhile, peel the medium pineapple and thinly slice. Tip the sugar, cinnamon and 2 tablespoons water into a pan. Gently heat until the sugar has dissolved, then boil until it forms a light syrup. Add the pineapple and cook for 2-3 minutes, turning them, until they start to intensify in colour, remove from the heat and cool.
- On the day: half an hour before serving, transfer the ice to the fridge. Serve with the pineapple and scatter with mint leaves and cinnamon from the poaching liquid.
Nutrition Facts : Calories 397 calories, Fat 12 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
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