A refreshing dessert cocktail that is totally adult-approved.
1 1/2 cups pineapple, chopped into 1” pieces
1/4 cup sugar
1 teaspoon lemon juice
300 ml can sweetened condensed milk
1/3 cup coconut cream
1 tablespoon vanilla extract
1/4 cup brown sugar
2 cups whipping cream
1/2 cup sweetened shredded coconut
Orange juice, for assembly
Prosecco or ginger ale, for assembly
Shredded coconut, for garnish
For the no-churn ice cream, begin with the pineapple. Combine pineapple, sugar and lemon juice in a medium-size pot over medium-high heat. Let the mixture come to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, stirring every 30 seconds or so to prevent the pineapple from burning. Add a bit of water if the mixture starts to stick. Let cool completely. Add pineapple to a food processor and pulse a few times to break up the mixture.
Whisk together sweetened condensed milk, coconut cream, and vanilla in a large bowl. Add pineapple and brown sugar and mix until combined.
In a stand mixer fitted with the whisk attachment or a hand mixer, beat the cream until stiff peaks form. Delicately fold whipped cream into the pineapple mixture. Fold in shredded coconut.
Pour into a loaf pan, wrap in plastic, and freeze overnight.
Once the ice cream is frozen, you’re all set. Add two scoops of pineapple ice cream to a tall glass and top with a bit of orange juice and some Prosecco or ginger ale. Garnish with shredded coconut. Enjoy!