PINEAPPLE ICE POPS
A pleasant treat during summer, DH liked this too. Got this from marthastewart.com. I suggest using powdered sugar so that they combine well in the mixture.
Provided by Nabiha
Categories Frozen Desserts
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a food processor, combine pineapple chunks, milk, and sugar; pulse until almost smooth, with some chunks of pineapple remaining.
- Pour half the mixture into a medium bowl. Pulse remaining mixture until completely smooth; add to mixture in bowl.
- Divide evenly among eight 3-ounce molds or paper cups, and insert wooden sticks. Freeze until solid, at least 4 hours or up to 2 weeks (cover with plastic wrap).
Nutrition Facts : Calories 58.6, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.4, Sodium 5.6, Carbohydrate 14.1, Fiber 0.8, Sugar 11.6, Protein 0.7
PINEAPPLE ICE CREAM
Make and share this Pineapple Ice Cream recipe from Food.com.
Provided by BLUE ROSE
Categories Frozen Desserts
Time 18h
Yield 2 quarts
Number Of Ingredients 4
Steps:
- Combine sour cream and sweetened condensed milk; add milk and pineapple.
- Pour into ice cream freezer canister. Freeze according to manufacturer's instruction.
Nutrition Facts : Calories 1178.2, Fat 51.7, SaturatedFat 32.2, Cholesterol 157.1, Sodium 452.1, Carbohydrate 156.4, Fiber 1.2, Sugar 138.3, Protein 29.1
NO-CHURN PINEAPPLE 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.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 10 servings (about 20 ice cream slices)
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
PINEAPPLE ICE
If you use no sugar added pineapple, you may want to add a little sugar. (Try a couple of tablespoonfuls at a time). I found this recipe in Pop It, Stir It, Fix It, Serve It. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Beverages
Time 15m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 3
Steps:
- Process the pineapples, juice and all, in the blender until pureed. Add the ice and process until smooth. Add sugar if desired.
- Note: If you don't have a refrigerator with a crushed ice dispenser; first process ice cubes in your blender until you have 2 cups' worth.
Nutrition Facts : Calories 45.4, Fat 0.1, Sodium 4.6, Carbohydrate 11.8, Fiber 1.1, Sugar 10.6, Protein 0.6
COCONUT PINEAPPLE ICE CREAM
An easy 3-ingredient recipe for an ice cream that tastes of the tropics! Inspired by Alton Brown's Serious Vanilla Ice Cream.
Provided by Judy in San Antonio
Categories Frozen Desserts
Time 1h40m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Mix coconut milk and pineapple preserves in a bowl with a stick blender. This breaks up pineapple pieces in the preserves into a finer texture so they are not so lumpy in the final dish. You can do this in the blender if necessary, or if you like chunky bits of pineapple just melt the preserves in the microwave for 30 seconds.
- Mix in the cream of coconut. Cover the bowl and place in the refrigerator overnight.
- Freeze the mixture in an ice-cream maker according to the manufacturer's instructions.
- Once the mixture has finished churning, spoon into a container with a tight lid and put it in the freezer for at least an hour to harden before serving.
Nutrition Facts : Calories 3111.6, Fat 134.6, SaturatedFat 127.6, Sodium 316.2, Carbohydrate 480.2, Fiber 2.3, Sugar 453.9, Protein 9.9
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