Pineapple-Lime No-Churn Ice Cream with Macadamia Nut Tulipes

Don’t think of no-churn ice cream as lazy. Rather, think of it as an efficient way to have a taste of the tropics. It also allows you more time to make the tulipe cups, which incidentally take about as much time as churning ice cream. Making pineapple puree is as easy as can be. Simply peel, core and chop the pineapple and take it for a whirl in a food processor until no large chunks are left. One medium-sized pineapple should yield the right amount of puree for this recipe.

Makes 12 servings


Pineapple-Lime Ice Cream

  • 2 ½ cups (563 grams) fresh pineapple puree
  • 1 (14-ounce) can (397 grams) sweetened condensed milk
  • 1 tablespoon lime zest
  • 2/3 cup (161 grams) fresh lime juice
  • ¼ teaspoon vanilla extract
  • 1 cup (232 grams) heavy cream, chilled

Macadamia Nut Tulipes

  • ¼ cup plus 2 tablespoons (123 grams) light corn syrup
  • ¼ cup plus 2 tablespoons (75 grams) granulated sugar
  • 1 teaspoon unsalted butter
  • ¾ cup (94 grams) raw macadamia nuts, coarsely chopped


Make the Ice Cream:

  1. Combine the pineapple puree, sweetened condensed milk, lime zest, lime juice and vanilla in a medium sized bowl and mix to combine.
  2. In a separate medium sized mixing bowl, whisk heavy cream until stiff peaks form.
  3. Fold the heavy cream into the pineapple mixture, pour into a plastic container with a lid and freeze overnight. Ice cream can remain in the freezer for up to 3 months.

Make the Tulipes:

  1. Preheat the oven to 375˚F. Line half sheet pans with Silpat mats and set aside. Flip a standard sized muffin pan upside down to mold the cups and set aside.
  2. In a small saucepan over medium high heat, bring the corn syrup, sugar and butter to a boil and boil for two minutes. Remove from heat and stir in macadamia nuts.
  3. Spoon tablespoons of batter on the sheet pans, leaving a lot of space to spread, only about 4 cookies per tray.
  4. Bake for approximately 5 minutes or until the tulipes have spread and begin to brown slightly. Remove from oven and let cool slightly for 30 seconds to a minute or until the cookies start to set.
  5. Working quickly, slip a small offset spatula under the cookies and flip them upside down on the back of the muffin cups to mold into a bowl shape. If the cookies start to solidify too much before they are molded, put them back in the oven to soften and try again. If not using right away, store in a dry, cool space or they will get sticky.

Plate the Dessert:

  1. Let the ice cream sit at room temperature for approximately 10 to 15 minutes to make it easier to plate. Scoop ice cream using a standard sized ice cream scoop and place into the tulipe cups. Serve immediately.


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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.
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