Grilled Pineapple & Jessica’s Coconut Ice Cream

This flavorful dessert is summer, summer, summer!  Warm Grilled Pineapple paired with this cold, ultra-creamy Coconut Ice Cream recipe provides the perfect end to a summer meal.

Our family really likes grilled pineapple. We often prepare it by simply sprinkling the slices with a little brown sugar prior to grilling. With this recipe, I created a sweet-tart mixture to brush over the pineapple before grilling – made of honey and lime juice, plus a sprinkling of cinnamon and chili pepper. It’s fun and delicious!

Add on a scoop or two of coconut ice cream, and this is one yummy dessert! I was recently telling my sister, Jessica, that I had tried a recipe for coconut ice cream that was a lot of work, and the end result wasn’t as impressive as I’d hoped for.  She quickly chimed in that she had the easiest recipe ever for super creamy coconut ice cream, with only three ingredients! Three!  And it’s fantastic!  Do give it a whirl!

Coconut Ice Cream

Yield: 6

prep time: 35 minutes mins

cook time: 5 minutes mins

total time: 40 minutes mins

Ultra creamy Coconut Ice Cream is pure summertime fun! Serve it with warm grilled pineapple for an extra fun treat!

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Ingredients

Coconut Ice Cream:

• 1 pint (2 cups) heavy whipping cream
• ¾ cup granulated sugar
• 1 can (13.5 ounces) full-fat unsweetened coconut milk

Grilled Pineapple:

• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons olive oil or avocado oil
• 1 teaspoon honey
• 3 big pinches cinnamon
• 3 big pinches chili powder
• 1 pineapple, peeled and cored, cut into ½" thick rings

Coconut Ice Cream & Grilled Pineapple Sundae:

• 6 large fresh mint leaves, chopped, optional garnish

Instructions

Coconut Ice Cream:

• In a medium mixing bowl, whisk together cream and sugar until well blended, about 1 minute. Add coconut milk and whisk to evenly combine.  
• Pour mixture into well-chilled ice cream freezer bowl and churn until frozen to a thickened soft-serve consistency. This takes 20-25 minutes with my ice cream maker.
• Transfer ice cream to a freezer-safe container. Cover and freeze for at least 4 hours for softly-set scoops of ice cream, or 6-8 hours for firmer scoops.

Grilled Pineapple:

• Heat grill to medium to medium-high. Clean the grates well, then oil them well.
• In a small bowl, combine lime juice, olive oil, honey, cinnamon, and chili powder. Brush mixture over both sides of all pineapple rings.
• Grill pineapple 3-4 minutes per side, or until beautiful char marks form.

Grilled Pineapple & Coconut Ice Cream Sundae:

• To serve sundaes, add a warm grilled pineapple ring to individual dessert bowls or plates. Top with 1-2 scoops of coconut ice cream. If desired, sprinkle with chopped mint leaves.

Notes

Be sure to freeze your ice cream freezer bowl for at least 24 hours before making ice cream, in the coldest part of your freezer. 

Ice cream recipe, from my sister Jessica.

Nutrition Information:

Serving: 1 Calories: 464kcal Carbohydrates: 35g Protein: 3g Fat: 37g Saturated Fat: 26g Polyunsaturated Fat: 9g Trans Fat: 1g Cholesterol: 67mg Sodium: 54mg Fiber: 2g Sugar: 31g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

© Brenda | A Farmgirl’s Dabbles

Cuisine: American

Course: Ice Cream & Frozen Treats