Pineapple Ice-Cream
Preparation time: 5 minutes (+12 hours freezing time) // Serves 4-6
- 1 pineapple [approx. 1kg (2lb.)]
- ½ cup coconut cream
- 2 tbs shredded coconut
- ½ lemon, juice
- 1-2 tbs raw honey (or agave nectar)
to serve
- grated lemon rind
- raw sugar
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.
Add the pineapple to a food processor with the coconut cream, shredded coconut, lemon juice and about half the honey or agave nectar.
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.
Taste test and add more honey or agave nectar as desired.
Serve immediately scooped into cones or bowls and topped with grated lemon rind and a sprinkle of raw sugar.
Any leftover ice-cream can be refrozen but ensure you allow it time to soften again once removed from the freezer.
