Recipe courtesy of Graham Kerr

Iced Rum Husks

  • Level: Easy
  • Total: 3 hr
  • Prep: 3 hr
  • Yield: 4 servings
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1 large pineapple

1/4 cup Bacardi rum

1 tablespoon brown sugar

1 pint vanilla ice cream

4 Brazil nuts, finely chopped

1 tablespoon instant coffee


  1. Cut top off pineapple at the shoulder, scoop out flesh from the top to leave a small cavity. With a thin sharp knife cut down carefully just within the skin right around the circumference until the bottom is almost reached. Insert the blade 1 inch from the base working it around in both directions to loosen the inside flesh. Cut flesh into four segments from the top and remove one at a time by pressing pineapple base stem and removing the wedge with a fork. Cut away the hard center core. Cut flesh into 1/2-inch wedges and place in a bowl.
  2. Place rum and sugar with pineapple and allow to macerate in the refrigerator.
  3. Deep freeze pineapple shell.
  4. Mix ice cream with chopped nuts. Mix instant coffee with 2 tablespoons boiling water. Combine with ice cream.
  5. Place alternative layers of coffee nut ice cream with rum flavored pineapple until you reach top.
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