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
- 1 dragon fruit, peeled and cubed
Why This Meal Is A Winner
Helpful Tips For Cooking
- Chill your mixing bowl and beaters before whipping to achieve a firmer texture.
- Allow the ice cream to soften slightly before scooping for easier serving.
Step 1
Drain the pineapple in a fine-mesh strainer, saving about a cup of the syrup and popping it in the fridge for later. Next, toss the pineapple, heavy cream, and half a cup of brown sugar into a blender and blend until everything’s smooth—should take about 20 seconds. Pour this mixture into a container, cover it, and chill in the fridge for a couple of hours.
Step 2
While that’s chilling, cut the luncheon meat into cubes and cook it in a large skillet over medium-high heat. Let it brown nicely, turning every couple of minutes, for about 10 minutes. Once it’s golden, pour in the reserved pineapple syrup along with 2 tablespoons of brown sugar. Keep cooking until the sauce thickens and bubbles up—around 5 minutes. Take it off the heat and let it cool down.
Step 3
When the meat caramel is cooling, pour the pineapple cream into your ice cream maker and churn according to the machine’s instructions, usually about 20 minutes. Add the dragon fruit during the last 5 minutes of churning so it gets mixed in nicely.
Step 4
Finally, transfer the ice cream to a freezer-safe container, gently fold in the meat caramel, and freeze it until it’s firm—about 4 hours. Enjoy your tropical treat!
