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Grilled Pineapple with Maple-Date-Ice Cream

Lea Green
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Nachspeisen & Desserts
Servings 6

Ingredients
  

For the ice cream

  • 1.4 cup cashews (dry/don't let them soak)
  • 2 frozen bananas
  • 0.5 cup coconut cream (solid, cold part of a coconut milk)
  • 1 tsp class="Apple-converted-space">  vanilla powder
  • 7-8 tbsp maple syrup
  • 1 tsp locust bean gum or tapioca starch
  • 0.5 cup pitted Medjool dates
  • 0.5 tsp sea salt
  • 1 dash of cinnamon
  • 2 tbsp plantbased milk

For the grilled pineapple & finish

  • 1-2 tsp coconut oil
  • 1 tbsp lemon or lime juice
  • Some slightly roasted coconut flakes
  • Mint leaves for garnish
  • Optional: 2 tbsp dates syrup

Instructions
 

  • Puree cashews, frozen bananas, coconut cream, vanilla, 3 tbsp maple syrup and a small tsp locust bean gum in a high-speed blender till creamy. Transfer into a container, smooth with a spoon and put into the freezer during next working step.
  • Puree pitted Medjool dates, 3 tbsp maple syrup, sea salt, a dash of cinnamon and 2 tbsp plantbased milk in a high-speed blender. Swirl in the date paste into the ice cream base. Smooth again. Put into the freezer for at least 5 hours or overnight.
  • Cut the pineapple (without its hard core) into slices. Heat the coconut oil in a grilling pan (or put the slices onto your barbecue grill) and roast the pineapple slices 2-3 minutes from each side till golden brown. Drizzle 1-2 tbsp of maple  syrup over the slices while roasting.
  • Serve grilled pineapple slices with ice cream scoops, drizzle over some date syrup and garnish with roasted coconut flakes and mint leaves.
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