Pineapple Ice Cream Cakes with Rum Caramel Sauce is a fun way to welcome in warm weather. A sweet pineapple curd is sandwiched between a graham cracker crust and creamy no churn pineapple ice cream. Serve the cakes with rum caramel sauce and enjoy!
***Today’s post is brought to you courtesy of Jen over at Baked by an Introvert. She has prepared this amazing dessert recipe to share with all of you. I hope you enjoy it!***
Hi guys! I’m Jen and I run a baking/dessert blog called Baked by an Introvert. I’m so excited to be filling in for Renee today! I didn’t have to think twice about which recipe to share. I adore fun and creative ideas so spring inspired pineapple ice cream cakes are the perfect way to introduce myself.
Spring and pineapple go together like peanut butter and jelly. And ice cream cakes are perfect for warm weather because you don’t have to turn the oven on. You won’t be slaving away in a hot kitchen for this recipe.
What makes these cakes even simpler is the ice cream is no churn. You simply whip up heavy cream and flavor it with pineapple curd. Sounds perfectly easy, right? The majority of the cooking for this recipe is for the curd and rum caramel sauce. These two things can be made a couple days ahead, which is wise to do since the assembled ice cream cakes need to chill for at least 8 hours.
To begin making the single serve pineapple ice cream cakes, you need a buttery graham cracker crust. The crust is only 3 ingredients and there’s no need to bake it. Just press the crust mixture into the bottom of 8 (6oz) ramekins that are lined with muffin liners and pop them in the refrigerator while you make the pineapple curd.
The curd is really easy to make as well. Whisk all the ingredients together in a medium pot and cook it over medium heat until it thickens. If you accidentally scramble the eggs, it’s okay. Strain the curd through a fine mesh sieve to remove the bits of scrambled eggs.
A portion of the curd goes over the graham cracker crust and the rest gets mixed with heavy whipping cream that has been whipped to stiff peaks. This will be the ice cream layer that goes on top of the curd layer.
Let the cakes chill for 8 hours and they are ready to be served with homemade rum caramel sauce.
I used my favorite homemade caramel sauce to make the rum caramel sauce. There’s no alcohol in the caramel sauce. Instead, I simply swapped out the vanilla extract for rum extract. You can find rum extract on the baking aisle with all the other extracts in most grocery stores.
I hope you get the chance to give this recipe a try. Enjoy!
Don’t forget to pin this recipe for later and share with your friends!!
Pineapple Ice Cream Cakes with Rum Caramel Sauce
- 1 cup graham cracker crumbs, about 9 whole crackers
- 3 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 2 large eggs
- 8 large egg yolks
- 2 cups granulated sugar
- 1/8 tsp salt
- 1 cup pineapple juice
- 5 tbsp unsalted softened butter, cut into pieces
- 1 and 1/2 cups heavy cream, chilled
- Pineapple cure, recipe above
- 3/4 cup heavy cream
- 1/3 cup water
- 1 cup granulated sugar
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1 teaspoon rum extract
- Line 8 6-ounce ramekins with muffin liners and place them on a baking pan. Set aside.
- In a large bowl, combine the graham cracker crumbs, butter, and sugar. Mix until the crumbs are evenly moist. Divide the mixture among the ramekin, pressing it in to form a compact crust.
- Refrigerate while you make the pineapple curd.
- Whisk the eggs, egg yolks, sugar, and salt together in a medium pot. Stir in the pineapple juice. Cook over medium heat, stirring constantly, for about 10 minutes. The curd will thicken to the consistency of pudding. Remove from heat. Stir in the butter until melted and mixed in. If there are bits of egg in the curd, strain it through a fine-mesh sieve set over a large bowl. Let the curd sit on the counter top until it has cooled to room temperature, about 45 mins.
- Stir occasionally. Divide 1/2 cup of the curd evenly among the ramekins. Spread it with the back of a spoon to cover the crust. Place the baking pan in the freezer while you make the ice cream.
- In a stand mixer fitted with the whisk attachment, whip the heavy cream just until soft peaks form, 1 to 2 minutes. Slowly add the remaining pineapple curd and beat until blended and stiff peaks form, 1 to 2 minutes. Top each ramekin with the pineapple cream mixture (there will be some leftover pineapple cream). Cover the ramekins loosely with plastic wrap and freeze for at least 8 hours.
- Warm the cream in a small saucepan over medium-low heat while you make the caramel.
- Add the water and sugar to a 5-cup stainless steel saucepan. (Non-stick cookware is not recommended for this recipe.) Heat over medium-high heat until it begins to boil, stirring constantly to dissolve the sugar.
- Turn the heat down to medium and insert a candy thermometer. (You don't need a thermometer, but it is a great tool for inexperienced caramel cooks.) Do not stir the sugar as it boils.
- As soon as the mixture reaches 330 degrees F, watch for it to turn a deep amber color and immediately remove it from the heat. Take care not to let it go too far because it will burn. Carefully and slowly pour the hot cream into the caramelized sugar while whisking. The caramel will bubble up and is extremely hot. Continue to whisk until all the cream has been added and is mixed in thoroughly.
- Whisk in the butter and rum extract. Set the pot on a wire rack to cool to room temperature. Store unused caramel sauce in a glass container in the refrigerator for about 2 weeks.
- To serve the ice cream cake, remove them from the ramekins and peel away the paper liner. Set on individual serving place. Drizzle about 3 tbsp of caramel sauce next to the cake.