Holy pineapple people, this dairy-free ice -cream is super fantabulous!! With Australia Day coming up this week (Wednesday the 26th) there is somewhat of a great need for something super tropical and summery to consume and this very simple summer homemade ice-cream dessert is just the thing!

Here, like most Aussies, we love to celebrate Australia Day with a good ole` BBQ and lots of lazing around in the summer shade. This is the perfect sweet summer recipe to top off your day, tropical pineapple with a hint of coconut and honey all whipped up into a truly delicious frozen dessert.

For those who have trouble getting fresh pineapple try the recipe with different frozen fruits like mango or berries. For a vegan version simply substitute the honey with a little agave nectar. The amount of sweetness you add really depends on how sweet the pineapple and your tooth is; so add a little at a time and adjust to your preference.

Super quick to prepare, enjoy the pineapple ice-cream scooped into cones or pretty dessert bowls. And a Happy Australia Day to all you Aussies out there, I hope you all have a wonderful day! I’m looking forward to celebrating this year back on Australian soil and in some lovely sunny Queensland weather, finally 🙂

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.