Desserts & Baking

Pineapple, cumin and coconut ice cream with caramelised chilli

4
Easy
10 minutes, plus freezing overnight
Wine/Spirit Pairing
Woolworths Spumante Sparkling Wine

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Ingredients

Method
  • 240 g tinned pineapple
  • 1½ cups coconut cream
  • 3 T sugar
  • 1 t ground cumin
  • For the caramelised chilli:

  • 1/3 cup sugar
  • 4 red chillies

Method

Ingredients

Place 200 g of the tinned pineapple, together with the coconut cream, sugar and cumin in a food processor and blend until smooth.

Roughly chop the remaining pineapple and stir this into the mixture.

Churn in an ice-cream machine according to the manufacturer’s instructions. Transfer to a container and freeze overnight.

To make the caramelised chilli:

Place the sugar in a pan and melt it over a low heat. Dip the chillies in the caramel and allow to cool.

Serve the ice cream topped with the caramelised chillies.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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