No-churn pineapple ice cream served INSIDE a PINEAPPLE.
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No-Churn Pineapple Ice Cream Pieces.
DISH THANKS TO AMANDA NEAL FOR FOOD NETWORK KITCHEN.
Level: Easy.
Overall: 6 hr 30 min (includes freezing time).
Active: 30 min.
Yield: 10 portions (about 20 ice cream pieces).

Active ingredients.

One 4-pound pineapple.
One 7.4-ounce can sweetened condensed coconut milk.
1/2 teaspoon pure vanilla extract.
Pinch kosher salt.
1 cup whipping cream, cooled.
3/4 cup sweetened shredded coconut, toasted, optional (see Cook's Note).

Instructions.

Special equipment: a pineapple corer.

Cut off the top of the pineapple and dispose of. Use a pineapple corer to get rid of the flesh and core of the pineapple, making certain 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 number of paper towels (this will guarantee 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; conserve the other half for another usage. Include the sweetened condensed coconut milk, vanilla and salt to the mixer, then blend on high, scraping down the sides of the carafe with a rubber spatula as required, up until the mixture is extremely smooth, about 1 minute.

Beat the whipping cream in a big bowl with an electrical mixer on medium-high speed till 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 till combined. Fold in the staying pineapple mixture up until all is integrated and no streaks stay.

Spoon the pineapple mixture into the chilled, burrowed pineapple. Cover loosely with plastic wrap and freeze up until solid, a minimum of 6 hours and approximately over night.

If frozen over night, 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. Cut off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 pieces total). Serve instantly as is. Alternatively, dip the edges of each pineapple piece in the toasted coconut, then serve.

Cook's Note.

To toast the sweetened shredded coconut, spread out the coconut in an even layer on a rimmed baking sheet. Bake at 350 degrees F, tossing midway through, till golden brown and lightly toasted, 8 to 10 minutes.

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No-Churn Pineapple Ice Cream Slices|Food Network.