Pineapple and dragon fruit combined with a caramel - made from that popular canned luncheon meat - results in a refreshing pop of Hawaiian flavors that melts in your mouth. Literally. 5 ingredients and 5 steps later, this could be yours!

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
6 hrs
total:
6 hrs 30 mins
Servings:
8
Yield:
1 quart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drain pineapple in a fine-mesh colander. Reserve 1 cup of the syrup and refrigerate until use.

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  • Place pineapple, heavy whipping cream, and 1/2 cup of brown sugar in a blender or food processor; blend until smooth, about 20 seconds. Transfer to an airtight container and refrigerate for 2 hours.

  • Place cubed luncheon meat in a large skillet over medium-high heat and cook for 10 minutes. Flip with a spatula every 2 minutes so all sides brown nicely. Add reserved pineapple syrup and 2 tablespoons brown sugar to the skillet; continue cooking until thick and bubbly, about 5 minutes. Remove from heat and let cool.

  • While the meat caramel is cooling, pour cold pineapple mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add dragon fruit in the last 5 minutes of churning.

  • Pour the ice cream into an airtight, freezer-safe bowl. Fold in the meat caramel. Freeze until firm, about 4 hours.

Cook's Note:

Feel free to substitute a cup of your favorite fruit if dragon fruit is unavailable.

Editor's Note:

Nutrition data for this recipe includes the full amount of pineapple syrup. The actual amount of syrup consumed will vary.

Nutrition Facts

432 calories; protein 5.1g; carbohydrates 41.3g; fat 29.1g; cholesterol 98.9mg; sodium 368.4mg. Full Nutrition
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