‘m not a dessert person or a sweet tooth, unless it comes to ice cream. And this so happens to be my favourite ice cream recipe! Don’t get me wrong I love making desserts. Planning them, creating them and being able to execute a beautiful creation but I usually never eat them. So with guests for supper this weekend, a fuss free dessert was required. With a fatty hearty main on the cards, a fresh and citrus cleansing after was the perfect match. You can take more time over this as I mention below (see notes) by adding some grated coconut to the ice cream, grilling the pineapple towards the end, caramelising with a blow torch or wonderfully charring on the barbeque but fuss free was the aim here.
I made the ice cream in 5 minutes at breakfast and it was ready and set by dinner time and is just as impressive as a classic recipe. The pineapple is sweet and deliciously roasted and with a depth of flavour from the rum that makes this more than a fruit salad finish to a meal. Sometimes the simple ones are the best and this is no doubt a powerful but humble choice.
- 1 large pineapple
- 1 vanilla pod
- 2 tbsp dark rum
- 2 tbsp soft brown sugar
- 6 tsp butter
Coconut Ice Cream
- 400ml full fat coconut milk
- 1 can condensed milk
- Zest 1 lime
- 1 fresh coconut, grated/ 150g toasted desiccated coconut (optional)
- Bunch mint leaves picked
- 2 tbsp granulated sugar
- Start on the ice cream. If you’re after a super fast recipe, simply combine the condensed milk, coconut milk and lime zest, whisk to combine then place in a tupperware in the freezer (untouched) for at least 8 hours. For added flavour though you can add in the grated flesh of one fresh coconut or the desiccated coconut but if you’ve ever tried to grate a fresh coconut you’ll know it takes some commitment…
- Preheat the oven to 190°C.. Warm the rum gently in a pan and then add the sugar and the seeds of the vanilla pod. Stir to combine.
- Top and tail the pineapple and remove the rind. Cut in half lengthways and then cut each half into thirds. Remove the hard centre segment and then place the slices in a large bowl.
- Spoon over the rum mixture and let it sit for about 10 minutes.
- Line a baking tray and spoon the marinading pineapple onto the tray evenly with any of the leftover rum marinade. Place a tsp of butter on top of each and roast for about 30 minutes until tender. You can stick them under the grill for the final few minutes to char them slightly if you like but again, the aim here is fuss free!
- Once ready remove from the oven and set aside. Bash the sugar and mint in a pestle and mortar until crushed and vibrant green
- Top each slice of pineapple with a little mint sugar and serve warm alongside a creamy scoop of your coconut ice cream
NOTE: There are certainly ways to ‘glam’ this up. Grill the pineapple once cooked for a caramelised effect, scorch with a blowtorch for the same effect or beautifully grilled on the barbecue. Add the fresh coconut to the ice cream as mentioned or make a lovely heard of sesame praline (melt caster sugar until golden, add sesame seeds and turn out onto an oiled sheet of parchment). Shortbread would also never go unwanted here.