Grilled Pineapple Dulce de Leche Ice Cream

By Crissy
November 20, 2016
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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

Serves: 8

Grilled Pineapple

  • 1 pineapple, peeled and cored
  • vegetable oil cooking spray
  1. 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.
  2. Do ahead: You can chop and refrigerate or freeze until needed.

Ice Cream

  • 1 cup heavy whipping cream
  • 2 cups half-and-half (or coconut milk)
  • 14 ounces dulce de leche (see Rivka's urban legend version:
  • 1 pinch salt
  • 1 banana (optional)
  1. Combine all ingredients (including grilled and cooled pineapple) in a blender and whiz until smooth. Chill at least 4 hours.
  2. 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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Cheese|Fruit|Summer|Ice Cream/Frozen Desserts