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.
- 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.