Charred no Churn Pina Colada Ice Cream

Made a fruit salad recently? Use leftover pineapple to make the perfect summer dessert.

  • 30 mins
    (4hrs freeze time)
  • Serves 4
  • Beginner

Ingredients

300g leftover pineapple
200g Yeo Valley Organic Greek yogurt
1 tbsp. honey
100g desiccated coconut
100g coconut cream
2 lime juice & zest
227ml Yeo Valley Organic Double Cream

Method

1. Start by slicing your pineapple into 1cm rings.

2. Add to a very hot, dry frying or griddle pan to char. Once there is colour turn to do the other side.

3. Add ½ the pineapple to a blender along with the honey, desiccated & creamed coconut, lime juice & zest & ½ the yogurt. Blend until smooth.

4. Whip the cream until you have stiff peaks. Fold in the remaining yogurt & blended mixture. Roughly chop the remaining pineapple & mix through.

5. Add to your moulds & freeze for 4 hours. You can be creative with your moulds – we used individual ones & popped in a spoon to make it a lolly. You could also use a loaf tin & slice portions to serve.

Decorate with lime zest to serve or enjoy straight up!

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