1pineapple,peeled and cored, cut into ½" thick rings
Coconut Ice Cream & Grilled Pineapple Sundae:
6largefresh 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 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.