In the Pacific Northwest, our Novembers can be quite gray, so we love the feeling of bringing some brightness into our season of comfy cozy. When we imagine a perfect autumn day, it’s not complete without baking something just because - and we can’t think of a better ray of light than the classic Pineapple Upside-Down Cake.
We start with a base of tart pineapple-infused coconut ice cream dotted with plenty of fluffy, golden vanilla cake pieces, and then we swirl in the most gooey, dark sweet cherry ginger jam. This is an ice cream made for reminiscing, and brightening up a table filled with friends and family - a pineapple upside-down daydream, just because.
Ingredients: Coconut milk*(coconut, water), coconut oil, cocoa butter, cane sugar, salt, nutritional yeast, colloidal oat flour, vanilla extract, pineapple puree, probiotic, turmeric. Cherry jam: cherries, cane sugar, ginger, lemon juice, salt, cornstarch. Cake: Flax seeds, water, coconut milk, applesauce, cane sugar, safflower oil, pineapple puree, vanilla extract, Bob’s AP flour (garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, fava bean flour), baking powder, sea salt, ground ginger.
Our ice cream is best eaten when softened. Place on your kitchen counter for 5-10 minutes before enjoying.