Grilled Pineapple Ice Cream

Name: Grilled Pineapple Ice Cream
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 whole pineapple; Plowboys BBQ The Jerk Seasoning; 10 tbsp sweetened condensed milk; 1 tsp vanilla paste; 1 cup heavy cream; Reida Farm Red Pepper Honey, for garnish

Jul 04, 2023 • Tom Jackson

Escape to a tropical paradise with this Grilled Pineapple Ice Cream recipe! Enjoy juicy grilled pineapple coated in jerk seasoning, blended with cream, and topped with jalapeño honey - it's sure to please any party crowd.

WHAT YOU'LL LOVE

The pineapple is its own serving dish. Coring it out and refreezing the ice cream right inside the shell means no extra bowls and a genuinely showstopping presentation.
Char comes before the blend. Grilling the pineapple over direct coals first caramelizes and smokes it, building a flavor a raw-fruit ice cream base could never get.
No ice cream maker required. Folding whipped cream into the sweetened pineapple puree does all the aeration work a machine would otherwise handle.
Sweet and heat, side by side. A drizzle of red pepper honey at the end cuts through the richness with a little kick, keeping the dessert from tasting one-note.

Grilled Pineapple Ice Cream

Tom Jackson

Rated 4.3 stars by 4 users

Cuisine

American

Servings

6

Prep Time

30 minutes

Cook Time

5 minutes

Calories

373

This Grilled Pineapple Ice Cream recipe is your ticket to a tropical paradise. This frozen delight is loaded up with grilled pineapple then coated in jerk seasoning. It's then blended with cream and topped with jalapeño honey. This fun and tasty party treat will not disappoint!

Print Recipe

Ingredients

1 whole pineapple
Plowboys BBQ The Jerk Seasoning
10 tbsp sweetened condensed milk
1 tsp vanilla paste
1 cup heavy cream
Reida Farm Red Pepper Honey, for garnish

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Directions

Place a charcoal chimney in the burn grate of the Yoder Smokers Adjustable Charcoal Grill. Fill with lump charcoal. Light a fire starter underneath and let the coals get hot all the way to the top.
Slice the top of a pineapple off. Using a spiral coring tool, remove the flesh of the pineapple. Remove the core from inside the shell of the pineapple. Slice the edible flesh of the pineapple into rounds.
When the coals are hot to the top, dump the charcoal on the burn grate and spread into a single layer.
Lightly season the pineapple with Plowboys BBQ The Jerk Seasoning.
Grill the pineapple rounds directly over the charcoal to char slightly on both sides. Transfer the grilled pineapple to a blender.
Add to the blender the sweetened condensed milk and vanilla paste. Blend until smooth. Transfer to a mixing bowl.
Whip the heavy cream to stiff peaks (in a Vitamix Frothing Pitcher, KitchenAid Stand Mixer or by hand in a bowl).
Add about half of the whipped cream to the pineapple puree. Fold the whipped cream into the pineapple mixture. When all white streaks are gone, repeat with the other half of the whipped cream. Fold until all white streaks are gone.
Pour the grilled pineapple ice cream mixture back into the pineapple. Cover with plastic. Freeze for at least 4 hours, or overnight.
Remove the pineapple from the freezer 30 minutes before you’re ready to serve. Slice the pineapple into discs, then quarters. Serve drizzled with Reida Farm Red Pepper Honey.

Recipe Note

Recipe FAQ

Why grill the pineapple before blending it?
Charring the pineapple over direct coals caramelizes its natural sugars and adds a smoky depth that a raw pineapple base wouldn't have.

Do I need an ice cream maker for this?
No — folding whipped cream into the sweetened pineapple puree provides all the air and lightness a machine would otherwise churn in.

Why fold the whipped cream in two additions instead of all at once?
Adding it in two batches keeps the mixture from deflating — folding in all the cream at once risks knocking out the air you just whipped into it.

Can I make this ahead of time?
Yes — it needs at least 4 hours in the freezer anyway, so making it the day before serving works perfectly.

What can I use instead of the pineapple shell for serving?
A loaf pan or any freezer-safe container works fine if you'd rather skip hollowing out the pineapple — just slice and scoop instead of cutting into wedges.

How indoor-friendly is this recipe?
3 out of 5 — works indoors with adjustments, but the grill is recommended. A stovetop cast iron pan or a broiler can char the pineapple, but you'll lose some of the direct-coal smoke flavor.

Recipe Highlights

The shell becomes the serving vessel: Direction Step 2 hollows out the pineapple and saves the shell, which Step 9 later uses to freeze and serve the finished ice cream — nothing extra needed for presentation.
Charred before it's blended: Step 5 grills the pineapple rounds directly over hot coals until charred, building a caramelized, smoky base before it ever hits the blender.
Whipped cream folded in stages: Step 8 adds the whipped cream in two separate additions, folding out all white streaks each time — that patience keeps the mixture light instead of
deflated.
Finished with heat, not just sweetness: Step 10 drizzles the finished dessert with red pepper honey, adding a spicy contrast to balance the richness of the cream and condensed milk.