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Pineapple Ice Cream Slices
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Recipe courtesy of Amanda Neal for Food Network Kitchen

No-Churn Pineapple Ice Cream Slices

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  • Level: Easy
  • Total: 6 hr 30 min (includes freezing time)
  • Active: 30 min
  • Yield: 10 servings (about 20 ice cream slices)
What fun to slice into a whole fresh pineapple and discover homemade pineapple ice cream inside! Not to mention the ice cream is “no-churn,” meaning no ice cream machine required. Serve as is or dip the edges in toasted coconut for a sweet, summery treat.



Special equipment:
a pineapple corer
  1. Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream.
  2. Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute.
  3. Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it’s fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain.
  4. Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight.
  5. If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef’s knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve.

Cook’s Note

To toast the sweetened shredded coconut, spread the coconut in an even layer on a rimmed baking sheet. Bake at 350 degrees F, tossing halfway through, until golden brown and lightly toasted, 8 to 10 minutes.