Barbecued pineapple with honeycomb ice cream

You don't need an ice-cream maker for this, just make it and freeze it

Recipe uploaded by

olive magazine

8 ratings 5

Recipe by olive magazine

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Tested

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 mins

To make the honeycomb, put the sugar and syrup in a small saucepan and gently melt the sugar. Increase the heat and simmer until it begins to darken and caramelise. Add the bicarbonate of soda, mix briefly and immediately pour onto a sheet of baking paper while it is still frothy. Leave to cool and set, then break up into small pieces.
Whisk the cream until it is floppy, add the condensed milk and whisk again until it holds its shape. Fold in the honeycomb pieces. Spoon into a freezer container or a loaf tin lined with clingfilm and freeze overnight. Remove 20 minutes before serving. For the adults, turn the ice cream out of the container or tin (peel off the clingfilm) and slice to serve. The kids might prefer scoops.
Cut the base and leaves off the pineapple, stand it on one end and, using a sharp knife, carefully cut the peel off in strips from top to base all the way round. Cut into 8 wedges, put on the barbecue and cook for 3-4 minutes on each side. Serve with the ice cream.

Know-how

You don't need an ice-cream maker for this, just make it and freeze it.

Per serving

345 kcalories, protein 8g, carbohydrate 39.5g, fat 18.4 g, saturated fat 9.8g, fibre 1.8g, salt 1.31 g

Recipe from olive magazine, July 2005.

Latest comments and suggestions

Phil

16 November 2007

Phil commented on this recipe

Delicious - ice cream turned out really well and was so easy to do.

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Phil

16 November 2007

Phil rated this recipe

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Denise Perry

11 January 2008

Denise Perry commented on this recipe

Really easy and never fails - the children say it's their favourite ice cream - easier to freeze in a cling film lined loaf tin and then slice than to scoop from a tub

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Hebby

11 June 2008

Hebby commented on this recipe

This really is a classic I make it with crushed malteasers, also serve like a cheesecake with layers of biscuit and stawberries in a tall glass

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Mo

31 July 2008

Mo commented on this recipe

Try using a chopped-up Crunchie bar - adds a hint of chocolate too!

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Stephaniego

02 July 2009

Stephaniego commented on this recipe

I made this for a group of people and they loved it! I love that you didn't have to make it with an ice cream maker!

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conker

26 July 2009

conker rated and commented on this recipe

I made this for a bbq and was named the "greatest ice-cream lady ever"!! I couldn't believe it was so simple and so delicious (I used the idea of 2 broken up crunchies instead of making the honeycomb). Don't be put off by the incredible sweetness of the unfrozen mix - it turns out great. The pineapple wasn't so great but I think that's more to do with our bbq-ing skills!

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jothechocoholic

06 February 2010

jothechocoholic rated this recipe

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bean_mother

25 July 2010

bean_mother rated and commented on this recipe

Absolutely yummy and really easy to do with a real 'wow' factor. The honeycomb is great fun to make - I felt like Heston Blumenthal! I wonder if you could reduce the amount of condensed milk and substitute it with some more cream? It was quite a strong flavour.

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DaisyMac

31 July 2010

DaisyMac rated and commented on this recipe

Wonderful! Great to have an ice-cream recipe with no raw eggs, that does taste like the real thing. The BBQ pineapple will be a new favourite for the summer too. Having great fun with different flavour variations for the ice-cream - favourite was with crystallised ginger to accompany rhubarb crumble.

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Line

10 August 2010

Line commented on this recipe

Condenced milk with the right thick cincistency isn't that easy to come by in Norway, but I finally found some and tried this recipy. Really easy and quick to make. The honeycomb was a great extra crunch in the ice cream, and also really easy to make.

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Hels189

26 June 2011

Hels189 rated and commented on this recipe

I made this for a bbq last night - also had a tub of vanilla in the freezer just in case - it however was not needed at my friends were all just tucking in and eating it off the serving plate without their pineapple even being ready - so a hit all round! To spice up the pineapple we sliced earlier in the day and left it soaking in rum until needed - boozy but delicous!

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Fauna76

06 July 2011

Fauna76 rated and commented on this recipe

This is really lovely and so easy to make. I will definitely try it again and it's good enough for a casual dinner party. The only thing is it made lots more than 4 servings, I would say more like 8 and I think we all have big appetites!

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ingevdh

02 October 2011

ingevdh rated and commented on this recipe

Very easy to make - I never realised honeycomb was so simple to prepare! I found the ice cream much too sweet for my taste, but my guests loved it and were very impressed. The barbecued pineapple was lovely. I removed the core, as that can be quite woody. I will definitely barbecue pineapple again, but will probably serve it with shop-bought vanilla ice cream next time.

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