Pineapple Ice Cream Float

Pineapple Ice Cream Float is a dessert recipe built around pineapple, granulated sugar and pure vanilla extract. Plan on 8 floats and about 70 minutes.

• Yield 8 floats
• Ready in 70 minutes
• Prep 10 minutes
• Cook 60 minutes

Ingredients

• 1 pineapple (about 4 pounds, top trimmed)
• 1 cup granulated sugar
• 1/2 tablespoon pure vanilla extract
• 3 tablespoons packed dark brown sugar
• 1 quart vanilla ice cream
• 1 liter club soda (chilled)

Instructions

1. Preheat the oven to 425 degrees. Peel the pineapple using a sharp knife, reserving the peels and core as you work. Go here for a tutorial on cutting up a pineapple. Cut the pineapple flesh into 1/2-inch cubes. Transfer the peels and the core pieces to a large pot; reserving the cubed pineapple flesh.
2. Add 5 cups of water to the pot and bring to a boil. Add the granulated sugar and vanilla extract. Cook for about 30 minutes, mashing the peels occasionally with the back of a spoon or a potato masher to extract the juice. You won’t actually see the pineapple peels “give” at all – but mashing still helps to release the juice.
3. Transfer the cubed pineapple to a rimmed baking sheet. Sprinkle the pineapple with the brown sugar. Cook until just golden, about 20 minutes. Transfer to a bowl and let cool completely. Cover and refrigerate for up to 2 days (or use immediately once cooled).
4. Pour the pineapple peel mixture from the pot through a fine mesh strainer into a large bowl. Discard the solids and return the liquid to the pot. Bring the liquid to a boil and cook until reduced to 1/2 cup about 10-12 minutes. Refrigerate the syrup, covered, until it is ready to serve, up to 2 days.
5. When ready to serve, divide the pineapple evenly among the 8 serving glasses. Top with 2 teaspoons syrup and 2 scoops of ice cream. Fill with club soda. Drizzle with remaining syrup and serve.

Let the center settle before you cut it, or the slices will slump.