Grilled pineapple with vegan mango banana vanilla icecream and sweet chili
Luscious summer dessert that looks very impressive, but is quite easy to make. A grilled slice of pineapple with a scoop of mango banana icecream. With a honey chili sauce drizzled on top. For vegan you can use maple syrup.
Ingredients
- Pineapple – I used four slices out of the middle of a whole pineapple.
- Mango – One large, ripe and soft.
- Banana – One large, ripe, but no overly.
- Coconut milk – 3 oz, or a little less than 100 ml, from a can or carton.
- Honey – Substitute with maple syrup for vegan.
- Vanilla – You can use powder, extract or a pod. Just be sure it’s real Bourbon vanilla. Don’t use aroma or vanilla favoured sugar.
- Chili flakes – I used a little less than a teaspoon per serving. But off course you can adjust to taste. Or leave it out.
Honey
Be sure to use raw honey that has no added sugar. Honey contains healthy enzymes from the bees. Those enzymes will be destroyed if honey is heated over 100F (40C). Preferable from a local beekeeper.
Making vegan ice cream
Its easiest to to cut the fruits up into pieces first. Then blend them when they are just frozen and mix with the coconut milk and honey (or maple syrup) Freeze this again if needed. To make it easier to serve quickly you can make scoop already and freeze those.
Already frozen?
If I have ripe bananas in summer time, I cut them in pieces to freeze. This way you always have frozen pieces of banana to make ice cream with. You can do the same with mango. If you have mango and banana pieces that are already frozen you can save a lot of time in the prepping fase: about 2,5 hours, even up to 3.
FAQ
Yes, it’s a perfect fit.
Yes, the icecream ulis egg and dairy free. Just replace the honey with maple syrup.
Yes, but you have to skip the chil flakes (nightshade).
Grilled pineapple with dairyfree mango vanilla icecream and sweet chili
This recipe may contain
affiliate linksEquipment
- oven at 390F or 200C
- oven/baking tray
- freezer
- container freezer proof
- ice cream scoop
Ingredients
- 4 slices pineapple
- 1 mango
- 1 large banana
- 3 oz coconut milk little less than 100 ml
- 7 tbsp raw honey
- or maple syrup for vegan
- 2 teaspoons Bourbon vanilla powder or extract or extract or paste
- 3 teaspoons chili flakes
For free from seeds and nightshade, strict Paleo and AIP
- NO chili flakes
Instructions
Preparation: icecream (3 hours)
- Cut the the banana en mango in pieces. Place in the blender with the coconut milk, one tablespoon of honey and vanilla. If you blender can handle it its best to use cold milk and frozen pieces of fruit.
- Scoop into the container and put in the freezer for at least three hours. Try to take it out at least three times to stir and break crystals.
- If you make this for a dinner with several guest I find it easy to form scoops and put those back in the freezer. This icecream tends to get a bit harder than supermarket ice cream from dairy. And making all those scoops while everybody is waiting can be stressful.
Pineapple (40 minutes)
- Heat the oven to 390 F (220C).
- Place parchment paper on the baking/oven tray.
- Place the pineapple slices on the paper. Set the timer for 30 minutes. They'll probable need 40, but its best to check them from now on. If they burn it will beat the edge at the bottom.
Finishing touch
- Mix the remaining six tablespoons of honey with the chili flakes.
- Place the warm (not hot) pineapple slices on four plates. While doing so turn them over so the side that was on the paper is up now. This side is most moist and caramelized.
- Drizzle some honey and chili flakes over the pineapple (a little less than half of the mix).
- Take the icecream out of the freezer. Place in each pineapple hole a scoop of icecream.
- Drizzle the rest of the honey on top of the scoops.
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