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Banana Ice Cream with Grilled Pineapple CARLA HALL

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A dish that truly tastes like summer!

2 bananas (peeled)
1 1/2 cups unsweetened almond milk
1 teaspoon vanilla extract
1/2 teaspoon banana extract
1/4 teaspoon kosher salt
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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One Comment

  • Wilma Jones says:

    On the show that I saw, Carla used coconut milk as one of the ingredients. In this printed recipe, almond milk is indicated. Can you use either or was a mistake made?

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