Indulge in brown sugar pineapple ice-cream

This brown sugar pineapple ice-cream recipe is the epitome of a no-fuss, no-churn delight that embodies simplicity and flavour in every spoonful. With just a handful of ingredients and a little patience for freezing, you can treat yourself to a refreshing, tropical dessert. Recipe compliments of Rhodes Quality.

Servings: 8 | Cooking Time: 5 minutes

Ingredients

• 1 x 410 g can Rhodes Quality Pineapple Crush in Light Syrup, drained
• 125 ml (½ cup) dark brown sugar
• 250 ml (1 cup) non-dairy cream or cream substitute
• 2 eggs
• 1 x 385 g can condensed milk
• 65 ml (¼ cup) shelled pistachio nuts, chopped
• Optional: Mint leaves

Method

1. Place the Rhodes Quality Pineapple Crush and brown sugar into a medium saucepan.
2. Cook until all the syrup has reduced, the sugar melted, and the pineapple is sweet.
3. Set aside to cool completely.
4. Whip the non-dairy cream and the eggs until stiff.
5. Beat in condensed milk.
6. Fold in the cooled pineapple and the nuts.
7. Spoon the ice cream mixture into a chilled baking pan lined with plastic wrap.
8. Cover with plastic wrap and freeze overnight.

Note: It’s important to use non-dairy milk in this recipe. Pineapple is naturally acidic due to its high content of citric acid, and when combined with dairy milk, it can cause the milk to curdle or create an undesirable texture in the ice-cream.