🍍 Pineapple Ice Cream in the Shell – Light and Fresh Recipe
Discover how to prepare a homemade pineapple ice cream, served directly in the pineapple shell for a scenic and tropical effect. This recipe is ideal for those seeking a light summer dessert, fresh and low in sugar, perfect for cooling off on hot days without sacrificing taste.
Made with fresh pineapple pulp, yogurt (also coconut yogurt for an exotic touch), and whipped cream, this ice cream is easy to prepare, with no ice cream maker or complex steps. The result? A creamy dessert, natural and with an authentic flavor, which you can customize by adding honey or natural sweeteners if you like.
Perfect to enjoy with friends or to impress your guests with an original touch, the light pineapple ice cream in the shell combines practicality, lightness, and deliciousness in one fresh dessert.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 179.73 (Kcal)
- Carbohydrates 16.70 (g) of which sugars 16.59 (g)
- Proteins 1.86 (g)
- Fat 11.87 (g) of which saturated 0.52 (g)of which unsaturated 0.24 (g)
- Fibers 1.09 (g)
- Sodium 11.52 (mg)
Indicative values for a portion of 151 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 🍍 Pineapple Ice Cream in the Shell – Light and Fresh Recipe:
- 1 pineapple
- 1 cup cup whipping cream
- 7 oz oz yogurt
- 1/4 cup cup sugar
- Half lemon (juice)
- leaves mint
Steps
For the preparation of the 🍍 Pineapple Ice Cream in the Shell – Light and Fresh Recipe watch the video HERE.
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Procedure
Prepare the pineapple: Cut the pineapple in half, remove the pulp gently without breaking the shell.
Blend the pulp: Place the pulp in the blender with sugar (or honey) and lemon juice, blend until smooth.
Whip the cream: Whip the cream until stiff peaks form.
Combine the ingredients: Mix the pineapple puree with the yogurt, then gently fold in the whipped cream.
Pour into the shell: Fill the pineapple shell with the mixture.
Freeze: Place in the freezer for 4-6 hours until firm.
Serve: Let it sit at room temperature for 5 minutes before serving, garnish with mint or pineapple pieces!
