Coconut Ice Cream with Pineapple

This is a really simple dessert that features creamy, rich ice cream surrounded by luscious grilled pineapple. It’s a perfect dish for summer, especially for a casual gathering. It looks fancy but so easy to put together. Makes about 8 servings

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1 large pineapple, sliced into rings
1 tsp ground ginger
Ice Cream
1 can coconut milk (full fat is best)
1 1/2 cup almond milk, vanilla unsweetened
1 tsp vanilla
1/2 tsp sea salt
1/4 cup stevia or sugar
1/4 cup coconut sugar

  • In an ice cream maker (I used this cheap model), prepare ice cream ingredients according to manufacturer instructions.
  • Place pineapples on a hot grill or griddle and sprinkle with ginger. Cook for about 5 minutes on each side or until grill marks start to show.
  • Place a pineapple slice on a serving dish and add a scoop of ice cream into the center of pineapple.
  • I would suggest making sure your ice cream is completely frozen because the fruit slices will be warm and will melt the ice cream slightly.

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