No-churn summer ice cream that is simple to make, creamy and refreshing.

Ingredients

• 1 x 410 g can Rhodes Quality Pineapple Crush in Light Syrup, drained
• 125 ml (½ cup) dark brown sugar
• 250 ml (1 cup) non-dairy cream or cream substitute
• 2 eggs
• 1 x 385 g can condensed milk
• 65 ml (¼ cup) shelled pistachio nuts, chopped

Method

1. Place the Rhodes Quality Pineapple Crush and brown sugar into a medium saucepan.
2. Cook until all the syrup has reduced, the sugar melted, and the pineapple is sweet.
3. Set aside to cool completely.
4. Whip the non-dairy cream and the eggs until stiff.
5. Beat in condensed milk.
6. Fold in the cooled pineapple and the nuts.
7. Spoon the ice cream mixture into a chilled baking pan that has been lined with plastic wrap.
8. Cover with plastic wrap and freeze overnight.

Servings

Serves 8

Cooking Times

5 minutes