Best Frozen Pineapple Ice Cream Sandwich Recipes

NO-CHURN PINEAPPLE ICE CREAM SLICES

Steps:

• Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream.
• Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute.
• Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it's fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain.
• Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight.
• If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef's knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve.

PINEAPPLE ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and pineapple. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

BUTTERSCOTCH ICE CREAM SANDWICHES WITH MOLASSES COOKIES AND CARAMELIZED PINEAPPLE

Steps:

• For the butterscotch ice cream base: Combine the butter and 5 tablespoons brown sugar in a medium saucepan over medium heat. Cook, stirring frequently with a heatproof rubber spatula, until the mixture is thick and bubbly and darkens slightly in color. Carefully and slowly, pour in the milk and cream. Increase the heat to medium-high and cook, stirring occasionally, until the caramel is dissolved and the mixture is scalding hot. Turn off the heat.
• Whisk together the egg yolks, salt and remaining 5 tablespoons brown sugar in a bowl until well combined. Slowly ladle in about one-third of the hot milk mixture, whisking constantly. Pour the tempered yolk mixture back into the saucepan. Reduce the heat to medium-low and heat slowly, stirring constantly with a rubber spatula or wooden spoon, until the custard reaches 175 degrees F and has thickened slightly. Do not allow to boil or the mixture will curdle. Set the pan into a larger container half-filled with ice and water and stir occasionally until completely chilled. Stir in the vanilla extract. If the custard is not totally smooth, strain through a fine-mesh strainer or blend until smooth with a handheld immersion blender.
• Process in an ice cream machine according to the manufacturer's directions. Store in the freezer until firm, at least 4 hours.
• For the sorghum molasses cookies: Add the butter and granulated sugar to the bowl of a stand mixer (or a large bowl, if using a handheld mixer). Using the paddle attachment (for the stand mixer), beat on medium speed until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl with a rubber spatula, and beat again for 20 seconds to ensure a homogeneous mixture. Add the egg and beat until incorporated. Add the molasses and beat again until incorporated. Scrape the sides and bottom of the bowl with a rubber spatula, and beat again for 20 seconds.
• Combine the flour blend, baking soda, cinnamon, chia seed, ginger, salt and nutmeg in a medium bowl with a whisk. Add the dry mixture to the stand mixer bowl and stir on low speed until the dry ingredients are moistened. Increase the speed to medium and beat until smooth, about 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula, and beat again for 20 seconds. (For easier shaping, chill the dough for several hours until firm.)
• Preheat the oven to 350 degrees F (if using a convection oven, preheat to 325 degrees F.) Line 2 baking sheets with parchment. Using a small ice cream scoop, shape 1-ounce balls of dough (2 tablespoons in size) and roll them lightly in turbinado sugar. Place on the prepared baking sheets 4 inches apart and flatten slightly with your hands to a 1/2-inch thickness.
• Bake, rotating the pans once from front to back and from the bottom rack to the top rack during baking, until rich golden brown all over and puffed in the center, about 18 minutes. They will spread quite a bit and feel just set. Allow to cool completely, then freeze until ready to assemble the sandwiches.
• To assemble the sandwiches: Remove the ice cream from the freezer. If it is too firm to scoop easily, allow to soften for 5 to 10 minutes.
• Remove the cookies from the freezer. Place 6 cookies face-down on a baking sheet. Top each cookie with a generous scoop of butterscotch ice cream, then top each with another cookie, face-up. Press down gently with the palm of your hand until the ice cream spreads to the edges of cookies. Place the sandwiches in the freezer until ready to serve.
• For the pineapple: Toss the pineapple with the brown sugar, rum, vanilla and salt in a medium bowl. Let marinate, stirring once or twice, until the sugar has dissolved and the pineapple releases its juices, 20 to 30 minutes. Drain the pineapple, reserving the marinade.
• Heat a large cast-iron skillet over medium heat. When the pan is quite hot, add the butter and swirl to coat the bottom of the pan. Add the pineapple to the pan, spreading the pieces out in a single layer and taking care not to crowd the pan. When the pan has recovered its heat, pour in the marinade and allow to reduce until thickened and bubbly. Turn over the pineapple pieces and cook, stirring occasionally, until the liquid is all but evaporated and the pineapple is nicely browned all over. Remove the pineapple from the skillet.
• To serve: Cut each ice cream sandwich in half and plate with the warm, caramelized pineapple. Add a drizzle of caramel sauce and garnish with a bright edible flower and a sprinkle of powdered sugar. Enjoy!