Pineapple and coconut ice cream

GONG HEI FATT CHOY!!!

Summer has finally hit Melbourne. It hit 40°C on Sunday (Australian Open Men’s final) and the coming week is going to be warmish and also humid. Ice cream, sorbets, granita, Slurpees… anything icy will be on the cards this week. Unlike many I know, I prefer the cooler temperature. I am not a fan of heat. I get heat rashes. And I only love summer if I am at the beach with water in very close proximity and a refreshing martini in hand.

I miss Bali and want to go back to Ku De Ta!

Early morning at Ku De Ta


So yes, I love autumn and winter. Actually I love autumn more. It is my favourite season. I love the change of colours and of course, the coolness of the air that brushes against my skin. What is your favourite season of the year?

But then one of the few things that I love about summer is ice cream. So to overcome the heat on the 40°C on Sunday, Mister and I made an old time favourite – A&W root beer float! Just get yourself a can of A&W root beer, add scoops of ice cream and enjoy. Such an old time favourite! You should be able to find A&W root beer from an Asian grocer. We bought ours from KFL on Flemington.

A&W Root beer float

A&W Root beer float

I was looking for a coconut ice cream recipe when I saw a tweet from @herestheveg with a link to a pineapple ice cream recipe. Bingo!  This ice cream is so easy to make. There is no need for an ice cream machine and you can eat it immediately. Adjust the flavouring according to your taste. I added more shredded coconut and coconut cream because I wanted a touch more nutty flavour to the ice cream. I topped up with Dulce sugar. This sugar is amazing and I received this last year from Media Mogul on behalf of Market Lane. The flavour of the sugar is very delicate and has a nice nuttiness to it. Super YUM!

pineapple and coconut ice cream

pineapple and coconut ice cream

[print_this]

Ingredients

  • 1 pineapple, cubed (500g)
  • 125ml unsweetened coconut cream
  • 2 tbs shredded coconut
  • 1 lime, juiced and zested
  • 2tbsp honey (or agave nectar)
  • Dulce or raw sugar

Method:

  1. Peel the pineapple and cut into chunks, omitting the core. Place pineapple chunks into an airtight container or plastic bag and place in the freezer for 12 hours or more. When pineapple is frozen remove from the freezer and allow to sit for a few minutes to soften slightly.
  2. Add the pineapple to a food processor with the coconut cream, shredded coconut, honey or agave nectar and lime juice plus zest
  3. Process on high, stopping to help the frozen pineapple along by scrapping down the sides often, until just smooth. Be careful not to process the mixture for so long that it melts and becomes watery
  4. Taste and adjust honey or coconut cream
  5. You can choose to serve immediately  topped with lime zest and a sprinkle of Dulce sugar
  6. Leftover ice cream can be refrozen. Allow it to soften for a couple of minutes when removed from the freezer
[/print_this]