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10 minutes

Nut recipes

30 minutes

Pineapple, cumin and coconut ice cream with caramelised chilli

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus freezing overnight

For the caramelised chilli:

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.

Pineapple, cumin and coconut ice cream with caramelised chilli