Pineapple Upside Down Cake Ice Cream

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Lightly grease a rimmed baking sheet and place drained pineapple chunks in a single layer. Bake for 20 minutes, stirring halfway though. Remove from oven, cool slightly, and place in a food processor. Pulse until pineapple has been fully crushed, or until desired texture has been reached.

3. 3

   At the same time, mix together drained cherries, brown sugar, and cornstarch, and place in a small (lightly greased) glass baking pan. Bake for 20 minutes, stirring halfway through. Remove from oven, cool slightly, and mash with a potato masher.

4. 4

   Mix together sweetened condensed milk, yellow cake mix, and melted butter together until well combined. Stir in roasted pineapple and cherries. Set aside.

5. 5

   Whip chilled heavy whipping cream until stiff peaks form. Gently fold whipped cream into sweetened condensed milk mixture.

6. 6

   Gently pour ice cream into a large tupperware container and place the lid on. Place in the freezer until hard (about 6 hours).

7. 7

   Serve, drizzled with vanilla bourbon salted caramel (recipe on my website!) and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.