Author Notes
Slap your pineapple on the grill after you've cooked your other food. Once the pineapple is cool, a quick whiz in the blender and a nail-biting half hour in the ice cream maker give you mouth-watering, soft serve ice cream. —Crissy
Ingredients
- Grilled Pineapple
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1
pineapple, peeled and cored
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vegetable oil cooking spray
- Ice Cream
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1 cup
heavy whipping cream
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2 cups
half-and-half (or coconut milk)
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14 ounces
dulce de leche (see Rivka's urban legend version: https://food52.com/recipes...)
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1 pinch
salt
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1
banana (optional)
Directions
- Grilled Pineapple
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Cut pineapple into 8 long wedges. Stab each with a skewer and spray with cooking spray. Grill on a low grill until edges are starting to blacken. Remove from grill, remove skewers, and allow to cool.
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Do ahead: You can chop and refrigerate or freeze until needed.
- Ice Cream
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Combine all ingredients (including grilled and cooled pineapple) in a blender and whiz until smooth. Chill at least 4 hours.
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Process in an ice cream maker until soft-serve consistency. Serve immediately in chilled dishes, or transfer to a lidded container and freeze until solid (about 4 hours).
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