Pineapple Ice Cream Cakes with Rum Caramel Sauce

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!


- graham cracker crumbs - unsalted butter - granulated sugar - pineapple juice - egg yolks

Line 8 6-ounce ramekins with muffin liners and place them on a baking pan. Set aside.

Make the crust:

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.

Make the pineapple curd:

Cook over medium heat, stirring constantly, for about 10 minutes. The curd will thicken to the consistency of pudding.

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