1 fresh pineapple or 2 15 oz. cans pineapple, cut into small pieces
1 stick butter
6 heaping cups cornflakes, crushed
3/4 cup sugar
1 heaping cup coconut
About a half cup of honey
2 Tablespoons coconut rum
Instructions
Before you prepare this dish, you’ll want to decide if you want to make the entire dish ahead of time and serve it straight from the freezer, or if you want the topping to be warm, like traditional fried ice cream. It’s delicious both ways, it just depends on what you prefer. If you want the topping to be warm, you’ll have to wait to make the topping until just before serving. Otherwise, you can make the entire dish ahead of time and simply freeze until ready to serve.
For the ice cream base, combine the softened ice cream, whipped topping, and pineapple chunks in a large bowl. Use a stand mixer, hand beater, or blender to combine. Spread ice cream mixture evenly in a 9 x 13 inch pan and place in the freezer.
For the topping- In a large skillet over medium heat, melt butter. Add cornflakes, sugar, and coconut and fry for 5-8 minutes or until coconut and cornflakes and browned in places. Remove from heat and set aside.
For the honey- Stir together the honey and rum until well combined.
If you’re freezing this ahead of time, layer the cornflake mixture and honey on the ice cream as soon as it’s cool then freeze for 2 hours or overnight.
If you want the topping to be warm, wait to prepare the cornflake topping until 30 minutes before you’re ready to serve, then pull the pan from the freezer, top with the warm cornflakes and honey, cut into squares, and serve immediately.
Originally Submitted
7/25/2013
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You can add this Pina Colada Faux Fried Ice Cream recipe to your own private DesktopCookbook.
