Pineapple and dragon fruit combined with a caramel – made from that popular canned luncheon meat – results in a refreshing pop of Hawaiian flavors that melts in your mouth. Literally. 5 ingredients and 5 steps later, this could be yours!
Preparation Details
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 6 hrs 30 mins
Servings: 8
Ingredients
- 2 (20 ounce) cans crushed pineapple in heavy syrup
- 2 cups heavy whipping cream
- ½ cup brown sugar
- 1 (7 ounce) can fully cooked luncheon meat (such as SPAM®), diced
- 2 tablespoons brown sugar
- 1 dragon fruit, peeled and cubed
Steps
- Drain pineapple in a fine-mesh colander. Reserve 1 cup of the syrup and refrigerate until use.
- Place pineapple, heavy whipping cream, and 1/2 cup of brown sugar in a blender or food processor; blend until smooth, about 20 seconds. Transfer to an airtight container and refrigerate for 2 hours.
- Place cubed luncheon meat in a large skillet over medium-high heat and cook for 10 minutes. Flip with a spatula every 2 minutes so all sides brown nicely. Add reserved pineapple syrup and 2 tablespoons brown sugar to the skillet; continue cooking until thick and bubbly, about 5 minutes. Remove from heat and let cool.
- While the meat caramel is cooling, pour cold pineapple mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Add dragon fruit in the last 5 minutes of churning.
- Pour the ice cream into an airtight, freezer-safe bowl. Fold in the meat caramel. Freeze until firm, about 4 hours.
