
Grilled Pineapple
Ice Cream
w/ Skinny Girl
Spiked Coconut Sauce
& Candied Coconut Topping
Recipe by Boston Scarlette
Ice Cream
w/ Skinny Girl
Spiked Coconut Sauce
& Candied Coconut Topping
Recipe by Boston Scarlette
INGREDIENTS
Grilled Pineapple Ice Cream
Grilled Pineapple Ice Cream
24 oz. Pineapple Sliced
3/4 c. Brown Sugar
16 oz. Fresh Coconut Milk
8 oz. Pitted Dates
3/4 c. Brown Sugar
16 oz. Fresh Coconut Milk
8 oz. Pitted Dates
DIRECTIONS
Grilled Pineapple Ice Cream
Grilled Pineapple Ice Cream
- Slice pineapple and place on stove top grill.
- Sprinkle with Brown Sugar and cook. Turn over and continue grilling.
- Pour Fresh Coconut Milk into Blend Tec Blender and add Dates. Use Smoothie button to blend.
- Add Grilled Pineapples and blend again.
- Pour into air tight container and freeze for at least three to four hours
- Scarlette's Tip: I used a tall Container, but it might be easier to scoop later if you use a rectangular short one: allowing more surface to be scraped by the ice cream scoop.
- Next Make the Skinny Girl Spiked Coconut Sauce.
INGREDIENTS
Skinny Girl Spiked Coconut Sauce
Skinny Girl Spiked Coconut Sauce
1 c. Skinny Girl Pina Colada
1 c. Fresh Coconut Milk
1/2 c. Pitted Dates
1 c. Fresh Coconut Milk
1/2 c. Pitted Dates
DIRECTIONS
Skinny Girl Spiked Coconut Sauce
Skinny Girl Spiked Coconut Sauce
- Pour all ingredients into Blend Tec Blender.
- Use Smoothie setting to blend.
- Pour into container and store in the refrigerator.
- Scarlette Tip: Do not be afraid to use more Skinny Girl. It will make you lose inhibitions and dance the calories off on the kitchen floor, or elsewhere.
- Make Candied Coconut Topping.
INGREDIENTS
Candied Coconut Topping
Candied Coconut Topping
1 1/2 c. Maple Syrup
8 oz. Fresh Coconut Shredded or Coconut Chips
8 oz. Fresh Coconut Shredded or Coconut Chips
DIRECTIONS
Candied Coconut Topping
Candied Coconut Topping
- If desired, brown Coconut on Stove Top in a large sauce pan.
- Mix Coconut and Maple Syrup in a large bowl.
- Spray Cookie Sheet and pour Coconut mixture onto it.
- Flatten mixture. Bake at 350 degrees until lightly golden and hard. Be careful not to burn. Should be about 15-20 mins. Less if you toasted the coconut before.
- Remove from oven and let cool.
- Use hands to break into pieces. Store in an air tight container.
- Asssemble Grilled Pineapple Ice Cream, Skinny Girl Spiked Coconut Sauce and Candied Coconut Topping.
All Photos property of Boston Scarlette Co.
Copyright 2014
Copyright 2014