Grilled Pineapple Sundae with Coconut-cardamom Ice Cream
By Diana Yen, @diana_yen_
Grilled Pineapple Sundae with Coconut-cardamom Ice Cream
By Diana Yen, @diana_yen_
Yield/Serves:
4
Smoky grilled pineapple is paired with a silky coconut ice cream made from cream of coconut, lightly scented with cardamom, and churned for a soft, scoopable texture. A warm brown butter caramel is swirled through for contrast, melting into the ice cream as it hits the hot fruit.
Coconut–Cardamom Ice Cream
- ⅔ cup sweetened cream of coconut
- ½ cup heavy cream
- ⅓ cup + 1 tbsp whole milk
- ½ tsp ground cardamom
- ½ tsp vanilla extract
- Pinch kosher salt
Brown Butter Caramel Swirl
- 3 tbsp unsalted butter
- ½ cup light brown sugar
- 3 tbsp heavy cream, plus more as needed
- Pinch flaky sea salt
Grilled Pineapple
- 1 ripe pineapple, peeled, cored, and cut into thick spears or rings
- 1 tbsp light brown sugar
- 1 tsp melted butter or coconut oil
- Pinch kosher salt
Toppings:
- Toasted coconut flakes, whipped cream, chopped nuts, cherries
Special Equipment
- 1 Pint Wonder Ice cream maker
- Grill basket or grill grate
Make the ice cream base
In a bowl or blender, combine cream of coconut and milk and mix until completely smooth. Stir in heavy cream, cardamom, vanilla, and salt until fully incorporated. Chill completely, at least 4 hours or overnight. Pour into an ice cream maker and churn according to manufacturer’s instructions, about 20–25 minutes, until thick and creamy. Transfer to a container.
Make the brown butter caramel
Melt butter in a small saucepan over medium heat and cook, swirling, until golden brown and nutty, 3–4 minutes. Lower heat and whisk in heavy cream until smooth. Add brown sugar and whisk constantly until fully dissolved and glossy, 2–3 minutes. Add heavy cream by the tablespoon if needed to thin out. Simmer 30–60 seconds, then remove from heat and stir in salt. Cool until thick but pourable.
Swirl and freeze
Layer churned ice cream into a freezer-safe container with ribbons of caramel. Gently swirl with a knife—do not fully mix. Freeze until firm, at least 3 hours.
Grill the pineapple
Heat grill or prepare grill basket over medium-high heat. Toss pineapple with brown sugar, melted butter, and salt. Grill 2–4 minutes per side until caramelized and lightly charred. Keep warm.
Assemble and serve
Spoon warm grilled pineapple into bowls. Add scoops of coconut–cardamom ice cream. Finish with extra caramel drizzle and toppings.
In a bowl or blender, combine cream of coconut and milk and mix until completely smooth. Stir in heavy cream, cardamom, vanilla, and salt until fully incorporated. Chill completely, at least 4 hours or overnight. Pour into an ice cream maker and churn according to manufacturer’s instructions, about 20–25 minutes, until thick and creamy. Transfer to a container.
Make the brown butter caramel
Melt butter in a small saucepan over medium heat and cook, swirling, until golden brown and nutty, 3–4 minutes. Lower heat and whisk in heavy cream until smooth. Add brown sugar and whisk constantly until fully dissolved and glossy, 2–3 minutes. Add heavy cream by the tablespoon if needed to thin out. Simmer 30–60 seconds, then remove from heat and stir in salt. Cool until thick but pourable.
Swirl and freeze
Layer churned ice cream into a freezer-safe container with ribbons of caramel. Gently swirl with a knife—do not fully mix. Freeze until firm, at least 3 hours.
Grill the pineapple
Heat grill or prepare grill basket over medium-high heat. Toss pineapple with brown sugar, melted butter, and salt. Grill 2–4 minutes per side until caramelized and lightly charred. Keep warm.
Assemble and serve
Spoon warm grilled pineapple into bowls. Add scoops of coconut–cardamom ice cream. Finish with extra caramel drizzle and toppings.