Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowl
- Whisk or electric mixer
- Serving dish Preferably rectangular or square
- Plastic wrap
Ingredients
- 800 g vanilla ice cream approximately 4 large balls
- 2 cans condensed milk
- 70 g pineapple fastest juice 2 envelopes
- 270 g champagne cookies 1 pack
- 1 can pineapple in syrup Reserve syrup and slices for decoration
Instructions
- Let the ice cream soften slightly in a large mixing bowl.
- Combine the softened ice cream, condensed milk, and powdered pineapple juice; whisk until smooth.
- Dip each champagne cookie briefly in the reserved pineapple syrup to moisten.
- Arrange the syrup-soaked cookies in a layer at the bottom of your serving dish.
- Spread a layer of the pineapple cream over the cookies, and add small pieces of canned pineapple on top.
- Repeat the layering process until all ingredients are used, finishing with a layer of cream.
- Decorate the top with grated coconut, fresh mint leaves, maraschino cherries, or extra pineapple slices.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Notes
Feel free to swap vanilla ice cream for pineapple or coconut ice cream for added tropical flair. If you're reducing sugar, consider using light condensed milk and frozen yogurt. To enhance the tropical notes, try adding a splash of lime zest to the cream mixture. Store leftovers in an airtight container in the refrigerator; it stays fresh for up to 3 days. The flavors actually deepen over time, so enjoy those second-day servings!
Nutrition
Calories: 350kcal | Carbohydrates: 55g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 35g | Vitamin A: 250IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg
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