Roasted Pineapple Coconut Ice Cream #IceCreamWeek
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
Roasted Pineapple
  • 3 Tablespoons unsalted butter, melted
  • ⅓ cup organic light brown sugar
  • 1 large pineapple
Ice Cream
  • 1 can (13.66 fluid ounces) full fat coconut milk
  • 1 cup heavy cream
  • ¼ cup organic sugar
  • pinch Himalayan pink salt
  • 6 large cage free egg yolks
  • ½ cup roasted coconut chips (they’re thicker cuts of coconut that come already roasted)
Roasted Pineapple
  1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set it aside.
  2. Cut off the top, bottom, and tough skin from the pineapple and cut slices lengthwise, coring the pineapple it the process.
  3. Place pineapple slices on the prepared baking sheet, brush with half the melted butter, and sprinkle with half the brown sugar.
  4. Bake for 15 minutes.
  5. Flip pineapple slices, brush with the remaining butter and sprinkle the remaining brown sugar over them.
  6. Bake for about 15 minutes.
  7. Leave on baking sheet to cool before cutting into chunks.
  8. Store in the refrigerator until ready to churn the ice cream.
  9. Note: You will end up with about 2½ cups of roasted pineapple; you will only need 1 cup of it for this recipe. The rest can be used how you please. Personally, I couldn’t stop myself from stuffing my face with it.
Ice Cream
  1. While the pineapple is roasting, in a medium, heavy-bottomed sauce pan, whisk together the coconut milk, cream, sugar, and salt until the sugar is dissolved.
  2. Heat over medium-low heat until bubbles start to form around the perimeter of the pan.
  3. In a medium bowl, whisk together the egg yolks.
  4. Slowly pour about ⅓ of the heated milk mixture in a steady stream into the yolks, whisking the whole time. Whisk to combine completely.
  5. Slowly pour the egg mixture into the remaining milk mixture in a steady stream, whisking the whole time.
  6. Switch to a silicone spatula and continue heating over medium-low heat, stirring the whole time, scraping the bottom to ensure it doesn’t burn.
  7. Once the mixture has thickened to a custard that coats the back of of your spatula and if you run your finger down it, a line remains, remove from heat.
  8. Fill a large bowl with ice.
  9. Get a bowl that will fit inside the large bowl but will also hold the custard and place a strainer over the top of it. Pour the custard through the strainer into the bowl.
  10. Place the custard bowl in the ice bowl and stir periodically until it reaches room temperature, about 15 minutes.
  11. Cover and refrigerate for 4 hours.
  12. Process in your ice cream machine according to manufacturer’s directions.
  13. Add 1 cup of the roasted pineapple and the coconut chips in the last 2 minutes of churning.
  14. Transfer to an airtight container and freeze for at least 4 hours before serving.
Recipe by Poet in the Pantry at