This No Churn Coconut Ice Cream is smooth, creamy and made with only 2 ingredients! Served with ponche roasted pineapples, it's perfect for hot summer days.
1medium ripe pineapple,peeled, cored and cut into 8 slices
Instructions
For the no churn coconut ice cream
Using a handheld or stand mixer, blend La Preferida Cream of Coconut and Greek yogurt until well combined, about 3 minutes.
Pour ice cream mixture into a 2-quart freezer safe container and freeze for 6 hours or until firm. Freezing overnight is best. Store in the freezer for up to 4 weeks.
For the roasted pineapples
In a small pot over medium-high heat, combine dark brown sugar, orange juice, honey, cloves and a cinnamon stick. Stir and bring to a simmer. Remove from heat and allow to sit for 5 minutes.
In a large bowl, add pineapple slices and glaze. Toss to coat and let marinate for 10 minutes, tossing occasionally.
While pineapple is marinating, preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
Place marinated pineapple slices on baking sheet and roast in oven for 15 minutes, making sure to reserve the marinade. Flip pineapple slices over, brush tops with more marinade and roast for 15 more minutes, until tender and caramelized.
Drizzle remaining marinade and let cool slightly.
Notes
Cream of coconut should not be confused with coconut cream. Cream of coconut is sweetened and is what is needed in order to make this ice cream. Coconut cream is usually used for savory dishes like curry and is not sweetened. They cannot be used interchangeably.