1 Can of Pineapple Rings (850g)
1 Can of Condensed Milk (395g)
500ml of Heavy Cream
Cocoa Powder to Taste
Start by draining the juice from the can of pineapple rings into a bowl.
After this step, you’ll be left with 450g of pineapple rings.
Next, transfer these pineapple rings to another bowl, and using a hand blender, beat them very well until fully dissolved.
Pour in the condensed milk and beat again until combined.
Now, in another bowl, add the heavy cream and beat with an electric mixer until stiff peaks form. Pour in all the pineapple cream and mix very well.
Transfer this whole mixture to a medium dish and take it to the freezer, let it chill for 6 hours.
Finish by sprinkling cocoa powder all over it, to taste.