Pineapple ice cream

Total Time: 8 hours 45 minutes (including 8 hours freezing)
Active Time: 45 minutes
Difficulty: Intermediate
Yield: Makes about 1.5 liters (approx. 10 servings)

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Ingredients

For the Caramelized Pineapple Chunks:

• 1 medium ripe pineapple (about 900g), peeled, cored, and cut into 1cm chunks

• 50g (¼ cup) light brown sugar

• 15g (1 tbsp) unsalted butter

• Pinch of sea salt

For the Pineapple Purée:

• ½ of the cooked caramelized pineapple chunks (see above)

• 1 tbsp fresh lime juice

For the Ice Cream Base:

• 600ml (2½ cups) heavy whipping cream, chilled

• 397g (1 can) sweetened condensed milk

• 1 tsp pure vanilla extract

• ½ tsp fine sea salt

• 60ml (¼ cup) full-fat coconut milk, well-shaken

For the Toasted Coconut:

• 50g (⅔ cup) unsweetened shredded coconut

Equipment:

• Baking sheet

• Parchment paper

• 2 large mixing bowls

• Hand or stand mixer

• Rubber spatula

• 2 lb loaf tin or similar freezer-safe container

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Method

1. Caramelize the Pineapple (Time: 25 minutes | Intensity: Medium)

• Line a baking sheet with parchment paper.

• In a large, non-stick or cast-iron skillet over medium-high heat, melt the butter. Add the pineapple chunks and brown sugar. Cook, stirring only occasionally, for 15-20 minutes, until the pineapple has released its juice, the liquid has reduced, and the chunks are golden brown and caramelized in spots.

• Spread the caramelized pineapple on the prepared baking sheet to cool completely. This step is crucial to prevent the warm fruit from melting the cream later. Once cool, divide the chunks in half.

2. Prepare the Toasted Coconut (Time: 5 minutes | Intensity: Low)

• Wipe the skillet clean and return it to medium-low heat. Add the shredded coconut and toast, stirring constantly, for 3-4 minutes until fragrant and golden brown. Immediately transfer to a plate to cool completely.

3. Make the Pineapple Purée (Time: 5 minutes | Intensity: Low)

• Take one half of the cooled caramelized pineapple chunks and place them in a blender or food processor with the lime juice. Purée until completely smooth. Set aside.

4. Whip the Ice Cream Base (Time: 10 minutes | Intensity: Low)

• In the chilled bowl of a stand mixer (or using a hand mixer), whip the heavy cream until it forms firm, but not stiff, peaks.

• In a separate large bowl, whisk together the sweetened condensed milk, vanilla extract, salt, and coconut milk until fully combined.

• Using a rubber spatula, gently fold the whipped cream into the condensed milk mixture in three additions until no white streaks remain. Be careful not to deflate the mixture.

5. Assemble and Freeze (Time: 5 minutes active + 8 hours inactive | Intensity: Low)

• Pour one-third of the ice cream base into your loaf tin. Dollop with half of the pineapple purée and sprinkle with one-third of the reserved caramelized pineapple chunks and one-third of the toasted coconut. Use a knife or skewer to gently swirl just once or twice—you want distinct ribbons, not a homogenous mix.

• Repeat with another third of the base, the remaining purée, another third of the chunks and coconut.

• Top with the final third of the base. Finish by swirling in the remaining caramelized pineapple chunks and toasted coconut on the surface.

• Cover the surface directly with parchment paper, then seal the entire container tightly with cling film or a lid.

• Freeze for at least 8 hours, or preferably overnight, until completely firm.

6. To Serve:

• Remove the ice cream from the freezer 10-15 minutes before scooping to soften slightly. Use a warmed ice cream scoop for perfect rounds. Garnish with an extra sprinkle of toasted coconut or a fresh mint leaf, if desired.

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Chef’s Notes & Tips for Success:

• Pineapple Ripeness is Key: Use a ripe, fragrant pineapple for the best balance of sweetness and acidity.

• Cool Completely: Ensure both the caramelized pineapple and toasted coconut are at room temperature before folding in. Warm ingredients will cause the base to separate.

• The Swirl: For that beautiful marbled effect, resist over-mixing. A few gentle folds with a knife is all it takes.

• Storage: This ice cream will keep beautifully in an airtight container in the freezer for up to 2 weeks.

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Nutritional Information (Per serving, approx. ⅔ cup):