Charred Pineapple Caramel Coconut Dairy Free No-Churn Ice Cream
Charred Pineapple Caramel Coconut Dairy Free No-Churn Ice Cream
Ingredients
For the Ice Cream Base
- 1 can coconut sweetened condensed milk, 14 ounce
- 3 cans coconut whipping cream, 13.5 ounce each, chilled overnight
- 1 cup fresh pineapple, grilled or roasted until charred, blended smooth
- 1 cup charred pineapple chunks, chopped and cooled
- 2 teaspoons turmeric, optional, for color
- 1 teaspoon vanilla extract
- 1 pinch smoked Maldon sea salt
- 1 cup toasted coconut flakes
- as needed dairy-free coconut caramel sauce
Instructions
- 1
Char the Pineapple: Cut a whole pineapple into thick rings. If desired, use a pineapple corer/slicer to remove the core and create uniform rings. Grill or roast the pineapple rings (a broiler also works) until they are caramelized and charred in spots, which takes about 4 to 5 minutes per side. Set aside the charred pineapple to cool completely.
⏱️ 10 min00
- 2
Prepare Pineapple for Base: Once cooled, take 1 cup of the charred pineapple and blend it until smooth using an immersion blender or a regular blender. Chop the remainder of the charred pineapple into chunks to be folded into the ice cream base later.
⏱️ 5 min00
- 3
Toast Coconut Flakes: Add 1 cup of coconut flakes to a pan set over low heat. Stir constantly until the flakes are toasted and golden, which takes about 2 to 3 minutes. Remove from heat and set aside to cool.
⏱️ 3 min00
- 4
Prepare the Base Mixture: In a large bowl, combine the 1 cup of blended charred pineapple, 1 can (14 ounce) of coconut sweetened condensed milk, 1 teaspoon vanilla extract, 2 teaspoons turmeric (if using for color), and a pinch of smoked Maldon sea salt. Whisk these ingredients together until well mixed.
⏱️ 5 min00
- 5
Whip Coconut Cream: In a separate, clean bowl, scoop out the thick cream from the 3 chilled cans (13.5 ounce each) of coconut whipping cream, leaving any liquid behind. Whip the coconut cream with a hand mixer until it becomes light and fluffy, about 3 to 4 minutes.
⏱️ 4 min00
- 6
Combine Base and Whipped Cream: Gently fold the pineapple base mixture into the whipped coconut cream in batches. Be careful not to overmix to maintain a light and airy texture.
⏱️ 3 min00
- 7
Layer and Freeze: Pour a layer of the combined ice cream mixture into a loaf pan or other freezer-safe container. Drizzle some dairy-free coconut caramel sauce in swirls over the mixture. Sprinkle some of the chopped charred pineapple pieces and toasted coconut flakes on top. Repeat this layering process until all the mixture and toppings are used. Cover the pan with plastic wrap, ensuring it touches the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours or preferably overnight.
⏱️ 5 min00
- 8
Serve: Before serving, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly. Scoop into a waffle cone. Optional toppings include more toasted coconut flakes and additional caramel sauce.
⏱️ 10 min00
Kitchen Tools
Nutrition Facts (per serving)
Charred Pineapple Caramel Coconut Dairy Free No-Churn Ice Cream
For the Ice Cream Base
- 1 can coconut sweetened condensed milk, 14 ounce
- 3 cans coconut whipping cream, 13.5 ounce each, chilled overnight
- 1 cup fresh pineapple, grilled or roasted until charred, blended smooth
- 1 cup charred pineapple chunks, chopped and cooled
- 2 teaspoons turmeric, optional, for color
- 1 teaspoon vanilla extract
- 1 pinch smoked Maldon sea salt
- 1 cup toasted coconut flakes
- as needed dairy-free coconut caramel sauce
Instructions
- 1
Char the Pineapple: Cut a whole pineapple into thick rings. If desired, use a pineapple corer/slicer to remove the core and create uniform rings. Grill or roast the pineapple rings (a broiler also works) until they are caramelized and charred in spots, which takes about 4 to 5 minutes per side. Set aside the charred pineapple to cool completely.
⏱️ 10 min00 - 2
Prepare Pineapple for Base: Once cooled, take 1 cup of the charred pineapple and blend it until smooth using an immersion blender or a regular blender. Chop the remainder of the charred pineapple into chunks to be folded into the ice cream base later.
⏱️ 5 min00 - 3
Toast Coconut Flakes: Add 1 cup of coconut flakes to a pan set over low heat. Stir constantly until the flakes are toasted and golden, which takes about 2 to 3 minutes. Remove from heat and set aside to cool.
⏱️ 3 min00 - 4
Prepare the Base Mixture: In a large bowl, combine the 1 cup of blended charred pineapple, 1 can (14 ounce) of coconut sweetened condensed milk, 1 teaspoon vanilla extract, 2 teaspoons turmeric (if using for color), and a pinch of smoked Maldon sea salt. Whisk these ingredients together until well mixed.
⏱️ 5 min00 - 5
Whip Coconut Cream: In a separate, clean bowl, scoop out the thick cream from the 3 chilled cans (13.5 ounce each) of coconut whipping cream, leaving any liquid behind. Whip the coconut cream with a hand mixer until it becomes light and fluffy, about 3 to 4 minutes.
⏱️ 4 min00 - 6
Combine Base and Whipped Cream: Gently fold the pineapple base mixture into the whipped coconut cream in batches. Be careful not to overmix to maintain a light and airy texture.
⏱️ 3 min00 - 7
Layer and Freeze: Pour a layer of the combined ice cream mixture into a loaf pan or other freezer-safe container. Drizzle some dairy-free coconut caramel sauce in swirls over the mixture. Sprinkle some of the chopped charred pineapple pieces and toasted coconut flakes on top. Repeat this layering process until all the mixture and toppings are used. Cover the pan with plastic wrap, ensuring it touches the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours or preferably overnight.
⏱️ 5 min00 - 8
Serve: Before serving, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly. Scoop into a waffle cone. Optional toppings include more toasted coconut flakes and additional caramel sauce.
⏱️ 10 min00