WEEKDAYS 1e|12c|p

Banana Ice Cream with Grilled Pineapple

Carla Hall
Servings: 4 - 6
2+ hr

A dish that truly tastes like summer!

  • Ingredients
  • step-by-step directions
Banana Ice Cream:
  • 2 bananas (peeled)
  • 1 1/2 cups unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon banana extract
  • 1/4 teaspoon kosher salt
Grilled Pineapple:
  • cooking spray
  • 1 pineapple (skin removed, thinly sliced 1/4-inch thick)
  • 1/3 cup sliced almonds (toasted)
  • 1/3 cup toasted coconut chips
  • For the Banana Ice Cream: In the carafe of a blender add the bananas, almond milk, vanilla extract, banana extract and salt. Blend until smooth. Remove to a freezer safe pint container and freeze for at least 4 hours.
  • For the Grilled Pineapple: Preheat a grill or grill pan to medium-high heat. Spray the pineapple slices (not the grill) with cooking spray and place on the grill. Cook until charred on both sides and tender, about 2-3 minutes per side. Remove from the grill and allow to cool slightly.
  • On a piece of grilled pineapple, place a scoop of banana ice cream in the center and garnish with toasted almonds and coconut chips and serve.
  • To Toast the Almonds: Place the almonds in a small non-stick saute pan over medium heat and allow to cook until lightly toasted, about 4 minutes. Remove and allow to cool.
  • Tip: Perfect dish to make in advance. Just the warm the pineapple before serving.
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