We had a pineapple that needed to be used the other night, and the kids had been asking for ice cream. I'd seen a recipe on the back of a bag of frozen fruit for a sherbet and figured we'd give it a try.
I still don't know what the hell sherbet is, exactly, or why it's never pronounced the way it's spelled, but I leave such questions up to greater minds than mine.
I ended up using half heavy cream and half coconut milk, since Cameron and Logan are on a rather vehement anti-coconut campaign right now.
The recipe was easy, fast, and while it wasn't as super-creamy as store-bought, it was still really delicious!
Primal Pineapple Sherbet
Prep time: 15 min
Freeze time: Several hours
1/2 cup heavy whipping cream*
1/2 cup coconut milk
1/4- 1/3 cup honey
1 ripe pineapple, peeled, cored, and sliced into chunks
* can use coconut milk in place of heavy whipping cream
Heat 1/4 cup heavy whipping cream cream in the microwave for 20 seconds, or until slightly above room temperature.
Whisk 1/4 cup honey into whipping cream until thoroughly blended, then add the remaining whipping cream and stir.
Add pineapple chunks to the food processor and process until smooth. Drizzle honey and cream mixture into processor until it's all combined.
Taste, add more honey if necessary, and process to combine.
Transfer the mixture to a freezer-safe container with cover, and freeze several hours or overnight.