Pineapple ice cream

Cut away the skin, crown, and core from the pineapple and blend the flesh with a hand blender. Mix the smooth pineapple cream with the coconut cream and condensed milk. Whisk with an electric mixer for a couple of minutes.

Whip the cream until fluffy and soft. Stir the cream together with the pineapple mixture. Pour into a suitable mold or container and store in the freezer for about 8 hours before serving.