Cream of Coconut Ice Cream

Prep Time: 25 minutes
Cook Time: 6 hours
Servings: 6-8
Photo by Isabel Eats

Think homemade ice cream is too complicated to make? Think again! Our Cream of Coconut Ice Cream requires only two ingredients and pairs perfectly with our Ponche-spiced Roasted Pineapples. Talk about an easy, creamy way to get a taste of the tropics!

Ingredients

Ingredients: Ponche-spiced Pineapples

  • 1 medium pineapple, peeled, cored, sliced
  • 3 cinnamon cloves
  • ½ cup brown sugar
  • ¾ cup orange juice
  • 3 Tbsp. honey

Method

*note: it’s best to prep ice cream the day before you plan to serve it.

In a food processor, blend cream of coconut with yogurt for about 3 minutes. Pour mixture into a 2-quart freezer-safe container and freeze for 6 hours or until firm.

45 minutes before you plan to serve dessert…

Preheat oven to 450º

Make a glaze by brining orange juice, honey, brown sugar, and cinnamon sticks, then allow to cool for 5 minutes. Pour into mixing bowl with pineapple slices and toss until pineapples are well coated (toss for about 10 minutes).

Ready a pan with parchment paper and place pineapples evenly throughout. Place in the oven for 15 minutes, then flip and brush with glaze, and bake for another 15 minutes. Pull out of oven and drizzle remaining glaze over them and let them cool for 5 minutes. Top pineapples with a scoop of ice cream and serve.

Nutritional Info

Calories
210 per serving
Fat
3.5 g
Sodium
30 mg
Carbs
42 g
Protein
6 g
*Nutritional information refers to the lowest servings size, and reflects the entire recipe and not just products and ingredients used.

Products Used

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