Dessert featured

Kate Wesson's Pina Colada Ice Cream Sundae Recipe

If you like pina colada you'll love this ice cream combination. And you can enjoy it all year round - even in the rain.
Ingredients - serves 4
1 Large pineapple 8 Scoops coconut ice cream
50ml Dark rum 2 Tbsp soft brown sugar


  • Remove the skin from the pineapple with a sharp knife, removing any eyes also.
  • Cut 8 wafer thin slices from the pineapple and lay out on the dehydrator shelves, set the Buffalo Dehydrator to 60°C for 10 hours.
  • Remove the core from the pineapple and cut the remaining pineapple into small chunks.
  • Place a non-stick frying pan over a medium-high heat and add in the pineapple chunks, sauté for a couple minutes until tinged brown.
  • Add in the brown sugar and stir to coat, sauté for a further 1 minute. Add in the rum and tilt the pan over the naked flame to flambé the pineapple, making sure you hold the pan at arm’s length.
  • Spoon the pineapple chunks into 4 stemmed glasses, top with the ice cream and finish each with the dehydrated pineapple slices.
Buffalo Dehydrator
Tsuki Santoku Knife
Vogue Non-Stick Frying Pan
By Kate Wesson
Freelance professional food stylist with over ten years' experience.
Kate has an obsessive passion for beautiful food which stems from watching her mum whip up pickles, jams and hearty crumbles.

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