This recipe has been on repeat in our household. It feels lighter than ice cream (good for sticky days), and puts you in the mindset of being on a beach (which I think we can all agree we need that right now). Perfect for your hottest summer days and you can always add more rum to make it a true party! Cheers!
Ingredients:
1/2 very ripe pineapple (skinned and cut into chunks)
1/2 cup heavy cream
2 mangoes (I like Champagne mangoes due to their sweetness)
2 tbsp rum
Directions:
1. Blend pineapple and 1/4 cup heavy cream until smooth. Strain into bowl
2. Freeze pineapple in ice cream maker, add 1 tbsp rum at the end of freezing process
3. While pineapple sherbet is freezing, skin and remove core from mangoes and blend with the rest of your heavy cream until smooth
4. Once pineapple sherbet has frozen, freeze mango puree, add the rest of the rum at the end of the freezing process
5. Once both fruit purees have been frozen, layer both into a container to get the perfect swirl!
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