Pineapple Ice Cream Boats

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Tim makes Pineapple Ice Cream Boats using hollowed pineapple halves filled with mango and passionfruit sorbet mixed with diced pineapple, roasted macadamias, toasted coconut and a hit of fresh lime zest. Freeze until firm, then finish with extra lime zest, coconut and macadamias for a tropical dessert that looks epic on a platter and tastes like summer.

Ingredients

• 1 pineapple
• 1 x tub mango with passionfruit swirl sorbet, softened
• Zest of 2 limes
• ¼ cup roasted macadamias, chopped + extra for garnish
• ¼ cup toasted coconut + extra for garnish

Method

1. Cut the pineapple in half lengthways, keeping the green tops intact. Cut out the core and discard. Scoop out the pineapple flesh from both halves, leaving the shells hollow but intact. Dice the pineapple flesh and place it into a bowl.
2. Add the softened ice cream to the bowl along with the macadamias, coconut and half the lime zest. Mix to combine.
3. Spoon the ice-cream mixture back into the hollowed-out pineapple halves. Place them on a tray in the freezer so the ice cream can set again. Serve with extra zest, macadamias and coconut sprinkled on top. Enjoy!