Colada Sunrise — Roasted Pineapple Creami
Roasting pineapple is one of those tricks that costs 20 minutes and pays like a lottery: the edges caramelize, the acid mellows, and suddenly your ice cream tastes of holiday instead of fruit salad. If a tiny paper umbrella finds its way onto the scoop, that is between you and your conscience.
A pina colada that went to finishing school.
The science bit first: fresh pineapple is full of bromelain, an enzyme that chews through protein — it will happily digest the soy and cashew proteins that give this base its body (and it turns bitter doing it). Heat above 80 °C kills the enzyme, so we ROAST the pineapple — which also caramelizes it into something twice as delicious. Canned pineapple is already pasteurized and works straight from the tin. Never blend raw pineapple into this base.
Nerd-check the numbers yourself: this mix is pre-loaded in the Eis-Labor — fat, sugar, solids and PAC all sit inside the vegan target windows.
Zutaten
Zubereitung
- 1
Roast (skip for canned): cut fresh pineapple into 1 cm slices, roast on baking paper at 200 °C for about 20 minutes until the edges caramelize. Cool completely. This kills the bromelain enzyme AND deepens the flavor.
- 2
Soak: cover the cashews with just-boiled water, soak 20-30 minutes, drain and rinse.
- 3
Blend: roasted pineapple, coconut milk, coconut cream, cashews, sugar, dextrose, xanthan and salt for 2-3 minutes until completely smooth.
- 4
Freeze: pour into the Ninja Creami pint only up to the MAX FILL line. Freeze with the lid OFF, dead FLAT on a level freezer shelf, for a full 24 hours.
- 5
Spin: if your freezer runs very cold, let the pint sit 5-10 minutes on the counter, then run the LITE ICE CREAM program.
- 6
Assess and re-spin: a crumbly first spin is normal for vegan bases. Add 1 tbsp coconut milk, press RE-SPIN, repeat once more if needed until dense, glossy and creamy.
- 7
Serve with a wedge of extra roasted pineapple on the rim. Cocktail umbrella optional but encouraged.
