Warm, syrupy pineapple slices topped with a vegan rum and raisin ice cream – this is such a perfect summer recipe!

If you’ve ever tried making your own ice-cream (vegan or otherwise) with the addition of alcohol you’ll know what a challenge it can be.  Alcohol of a certain percentage doesn’t freeze – which is why vodka is kept in the freezer!  So if you’re over generous with the amount of alcohol you put in your ice-cream you can end up with a sloppy mess!  Which is where Foodie Flavours comes into its own – perfectly set ice cream but with all that rum (and raisin) flavour!

And with such a HUGE range of flavours to choose from (which I’m working my way through!) I’m positive you’ll find one to match your needs!  And a little goes a really long way – just a few drops for truly intense flavour!

Some of our other Foodie Flavours recipes:

Raspberry and Almond Cake – this cake was my nemesis.  I gave up trying to make it gluten free.  What I did end up with though is the softest, most delicious flavour combo in divinely moist vegan cake.

Vegan Jaffa Cakes – one of my ‘mission to prove anything can be made vegan’ experiments that was SO successful I think they’re better than the original.  And I could eat a box at a time of the original.

Oaty Raspberry Cookies – healthy little breakfast cookies (or anytime of the day cookies really).

Hazelnut and Chocolate Pancakes – OMG these are the most decadent flavour pancakes.  Sweet, sticky, nutty – everything vegan pancakes should be!  If nothing else, buy the bottle of Sweet Hazelnut Flavour so you can just stand there sniffing it and we can be addicts together.

Honeycomb Chocolate Mousse – childhood flavours for a seriously adult dessert!

Cookies and Cream Blondies – Phil was supposed to take some to the gym.  None made it out of the house.

The rum and raisin ice cream couldn’t be simpler to make – just freeze some bananas then chuck everything (except the raisins) in a blender or good food processor.  You don’t have to use frozen bananas – it just helps speed up the freezing time once it’s all blended together.  Because I don’t like waiting for ice cream to set once I’ve made my mind up I fancy ice cream.  Are you also THAT person who will poke it every 10 minutes to see if it’s set?

Another flavour of ice cream you could use to top your pineapple is this vegan Chocolate Pecan Ice Cream.

The pineapple can also be cooked a few ways too – just use what you have:

Griddle pan – this is what I used for these photos.  Just brush the pineapple with a little oil to help prevent it sticking then sear both sides.  With a funky cross hatch design if you can be bothered with the faff.  Drizzle the cooked side with your favourite syrup for some unnecessary but totally worth it sticky deliciousness. You could even mix it with a few more drops of Rum Essence!

Roasting – just brush or drizzle with the syrup before roasting in the oven and it will caramelise to perfection.

BBQ – this is the only one I’ve not tried.  As I write this we’re on day 3 of pretty torrential rain.  Meg is not happy about having to negotiate the wet grass to do her business.

The point is, don’t let the lack of equipment or crappy weather put you off making this.  I had Phil look at me with his ‘HOT pineapple??’ face.  He’s one of those that thinks pineapple doesn’t belong on pizza.  He also doesn’t like raisins.  He ate 2 portions of the pineapple and the rest of the ice cream.

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