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Pineapple Coconut Ice Cream

 Summer is in full swing, so what better way to cool down than with a delicious LCHF treat in the form of pineapple coconut ice cream. Refreshing, dairy free and with a fraction of the usual carbs found; there’s now no excuse to have store-bought!

A word from Chef Craig: Pineapples contain a decent amount of carbs, but in this recipe we use a good amount of coconut cream and coconut oil and less pineapple than other recipes in order to reduce the overall amount of carbs – the fat also helps the ice cream stay softer when frozen. Our pineapple coconut ice cream is so easy to make and always goes down well on a hot day. After the ice cream has been in the freezer for a while it can go quite hard, make sure you remove it from the freezer 30 minutes before you want to use it. Thank you to my Mother-in-Law Brodwyn for this recipe.

pineapple coconut ice creamA word from The Whole Food Dietitian, Caryn Zinn: Pineapple coconut ice cream – almost like a Pina Colada, but without the alcohol. Cheers! A rich and tasty summer treat – as long as you know it’s still a treat. Pineapple is a fibrous fruit that despite its sweetness, does not contain that great a carb content compared with some other sweet fruits. It’s an excellent source of vitamin C, vitamin B1, vitamin B6, folate, pantothenic acid and minerals manganese and copper. Enjoy the delicious summer fruits (if you live in the Southern Hemisphere) before they disappear.

A word from The Fat Professor, Grant: This is great for hot summer days and perfect as a treat for the kids, especially after an outdoor activity in the sun!

Prep time: 10 minutes

Cook time: 10 minutes, 4 hours freezing time

Carb count: 6g per serve

Serves: 6

Ingredients

  • 1 – 2 Pineapple
  • 2 tbsp (30ml) Coconut oil
  • 1 standard 400ml canCoconut cream
  • Zest and juice of 1 lime

Methodpineapple coconut ice cream

Cut away the tough skin from the pineapple and slice the soft cheeks away from the tough inner core, discard the core and the skin and chop the soft flesh roughly.

Heat a frying pan and add the coconut oil followed by the pineapple and fry over a moderate heat until the pineapple is cooked, a little bit of caramelisation is a
good thing here.

Place the pineapple in a freezer-proof container and allow it to cool sufficiently before freezing it in the freezer for at least 4 hours. Remove the pineapple from the freezer and scoop it into a blender or food processor.

Blitz the pineapple and add in the coconut cream, lime juice and zest. Continue blending until the mixture is smooth. Remove the pineapple coconut ice cream from the bowl and place it into a suitable container, you can eat some straight away or freeze it for later.

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