1/2 small pineapple, peeled
1 large ripe banana
200ml coconut cream
1. Dice the flesh of the pineapple into small pieces and slice the banana. Place in a container in the freezer for at least 4 hours.
2. Drain any watery liquid from the coconut cream and place in the freezer. It’s also a good idea to freeze a glass bowl to serve the ice cream in.
3. Just before serving, blitz everything together until smooth in a food processor or with a stick blender, pushing down any rough pieces that creep up the side of the bowl. If you’re having trouble blending it, you may have to wait for it to melt slightly before whizzing in your powerful processor. Serve in the cold glass bowl immediately.
Why not add a shot of espresso to make it an Affogato?