Roasted Pineapple and Coconut Ice Cream

I have always been a fan of unusual ice cream flavours. This vegan, dairy free recipe is a great option. Roasting the pineapple helps intensify the flavour and gives it a wonderfully rich taste.

If you don’t have an ice cream maker, don’t worry. You can pour the puree in a tupperware box and into the freezer. Just be sure to stir it through with a fork every half hour, as it freezes.

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  • 1/2 large pineapple, cut in chunks
  • 5 tablespoons maple syrup
  • x1 400ml can full-fat coconut milk
  • 1 tsp. vanilla extract

Preheat the oven to 200 degrees celsius.

Slice the pineapple into 1 -inch pieces and toss them with half the maple syrup on a parchment lined baking tray. Bake for 20 minutes, stirring once during baking, until the pineapple is browned and cooked through. Scrape the pineapple and any syrup into a blender or food processor. Add the coconut milk, vanilla and remaining maple syrup to a blender and puree until smooth.

Chill the mixture in the fridge until cool. Process the mixture in your ice cream maker, scraping down the sides as needed.  Transfer it to a container and stir occasionally until frozen. If you like it softer, serve it after only an hour in the freezer, if you want it firmer, let it sit overnight.

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