Shakin & Bakin Foodie Blog

Looking for a decadent homemade dessert that will also cool you down? Tired of the same old, same old thing? If so, this guest post recipe is just for you! The recipe and photo is courtesy of Pastry Chef and Chocolatier, Erin Staton, Mirbeau Inn & Spa at The Pinehills – Plymouth, Mass. It will make 1 1/2 quarts.

Brown Sugar Pineapple Ice Cream Sandwich Recipe

1 qt. heavy cream
1 vanilla bean
8 egg yolks (pasteurized)
7 oz. granulated sugar
(see below for pineapple brown sugar addition)

For Pineapple Brown Sugar Addition Ingredients and Instructions:

1/2 cup light brown sugar
2 oz. butter, unsalted
1 lb. pineapple, diced small

In a sauce pan, melt butter and add brown sugar. Stir until melted. Add diced pineapple and cook until tender.Spread out on a sheet pan and allow to cool completely.

Heat cream with scraped vanilla bean in saucepan. Whisk together yolks and sugar. Slowly add hot cream to temper the yolks. Strain and cool over ice bath. Spin. Gently fold brown sugar pineapple mixture in and freeze.

To create an ice cream sandwich, ingredients are below for the Chocolate Chip Coconut Cookie:
Yield: 24 Cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
¼ tsp. salt
1 cup semi-sweet chips
1/2 cup sweetened shredded coconut

Cream butter and sugars. Add egg and vanilla. Combine flour, baking soda and salt. Add chocolate chips and coconut. Spoon and roll into ball. Bake at 350 until golden brown.