Overnight Coconut Ice Cream
This coconut ice cream requires no ice cream machine and goes perfect with grilled pineapple and a honey brown butter drizzle. This tropical summer dessert is decadent in every way. I’ve seen quite a few food bloggers posting recipes for this magical ice cream made with sweetened condensed milk. It’s an awesome way to make ice cream without a proper machine or the ice/ziplock bag method. And if you’ve followed this blog for awhile, you probably know about my love of sweetened condensed coconut milk. So this coconut ice cream recipe was meant to be on this blog. Before we jump to the grilled pineapple, here it is mixed in with freshly whipped cream and some vanilla extract: Those three delicious ingredients get folded in together gently and set in the freezer over night. Then the next morning you’re left with perfectly creamy coconut ice cream.
Grilled Pineapple & Honey Brown Butter
It’s summertime, so of course we are grilling our fruit; we’re grilling everything! If you’re not able to wait overnight for the vanilla ice cream, you could definitely just buy a pint at the store and throw these grilled pineapple rings together in a flash. All you need is some brown butter ghee from Ahara Rasa and a small grill brush. If you don’t have brown butter ghee, simply take a stick of butter and simmer on medium low until it changes in color to a caramel brown. Then brush this mixture over your pineapple rings before throwing them on the grill! This brown butter is also mixed with honey and used to make the honey brown butter drizzle pictured below:
Before We Get Started…
Click on the Allergen Icons below and find more allergy friendly recipes like this one! This recipe does not contain the following allergens:
This coconut ice cream requires no ice cream machine and goes perfect with grilled pineapple and a honey brown butter drizzle. This tropical summer dessert is decadent in every way.
For the Coconut Ice Cream:
2 cups whipped cream
12 oz sweetened condensed coconut milk
1 tbsp vanilla extract
For the Pineapple:
1 pineapple, cut into rings with the core removed
1/2 cup Ahara Rasa Brown Butter Ghee or brown butter (see note)
1 tbsp honey
- In a mixing bowl, whip the whipping cream until stiff peaks form. Fold in the sweetened condensed milk and vanilla. Spoon into a loaf pan and freeze overnight.
- Brush the brown butter on the pineapple rings and grill on medium heat for 5-10 minutes on each side or until grill marks have formed.
- In a small saucepan, melt together the remaining brown butter and the honey.
- Assemble the dessert by placing down a slice of grilled pineapple, a scoop of ice cream and a drizzle of the brown butter honey. Garnish with mint and enjoy!
The ice cream requires 8+ hours to solidify. Plan accordingly!
If you don’t have brown butter ghee, simply take a stick of butter and simmer on medium low until it changes in color to a caramel brown.
Keywords: grilled pineapple, coconut ice cream, brown butter honey