Who doesn't like pineapples grilled on the BBQ? Who doesn't like ice cream for dessert after a long hot summers day? Who doesn't like cinnamon & sugar tortillas?
Well, nobody I know! And most certainly I love all the above mentioned goodness, especially if you throw in a little kick of 'heat' and then top it all off with gooey caramel sauce!
Here's an easy recipe for this goodness that doesn't require making your own ice cream, however if you have the time to make homemade, of course it will be even better)
1 fresh pineapple, skin removed and cut into 3/4" - 1" thick slices
(here's a great tutorial to show you how to prep a pineapple if you have never done it before)
3 tablespoons honey
2 tablespoons of melted butter
1/2 teaspoon freshly-ground black pepper and, if you and whoever you are sharing this with are brave... you can add a dash or 2 of hot pepper sauce, such as Tabasco or Louisianan hot sauce
1/2 gallon of your favorite vanilla ice cream
(I used Blue Bell's Homemade Vanilla)
8 small flour tortillas
(I used Mission's fajita size... anything bigger will be too big to drape over a ramekin cup)
Nonstick cooking spray
1/3 cup granulated sugar
2 teaspoons ground cinnamon plus more for dusting
Caramel Ice Cream topping
(I used Smucker's Caramel Sundae Syrup)
Directions for BBQ Pineapple Ice Cream
Sit out ice cream on counter to lightly soften and then keep in refrigerator to keep it soft without melting.
(you want it melted just enough to make stirring in the pineapple easy, but not so soft that it gets soupy and then icy when refroze.
In a bowl large enough to hold all the pineapple slices, mix the honey, melted butter, black pepper and hot sauce if using. Add the sliced pineapple and carefully turn to coat evenly and let marinate in the sauce for at least 30 minutes.
Preheat barbecue grill to medium heat and either oil or spay the grill rack with non-stick cooking spray.
Place pineapple slice on the grill and cook approximately 4 minutes on each side or until the grill marks are nice and dark but not charred. DO NOT OVER COOK! (Pineapple will turn mushy if it is over cooked)
Place cooked pineapple on a plate to become cool enough to handle. Chop 3/4 of the pineapple rings finely and chop the other 1/4 into bite sized chunks reserving any juice and glaze that accumulates.
Transfer softened ice cream into a large freezer safe bowl and fold in chopped pineapple and reserved juices until incorporated through out. Cover and place in freezer until hardened. (about 1 hour)
Directions for Cinnamon Sugar Tortilla Cups
Preheat oven to 425 degrees
Line a baking sheet with foil, Invert 2 6-ounce glazed porcelain ramekins or oven safe glass custard cups onto the foil. (to make 8 cups you will have to do this in 4 batches, unless you have a very large baking sheet and a very wide oven)
Mix the sugar and cinnamon together in a small bowl
Lightly spray both sides of however many tortillas you can cook per baking sheet with nonstick cooking spray. Sprinkle each side with a teaspoon or so of the cinnamon sugar mixture.
Lay one tortilla over each inverted cup, balancing it on the cup as evenly as possible and slightly conforming the tortilla to the shape of the cup (be careful not to tear the tortilla, upon baking the tortillas will conform more closely to the shape of the cups, and this is why ginormous tortillas will not work for this recipe.
Bake for 10 minutes or until lightly browned and crisp. Remove from oven. Carefully using tongs, remove the tortilla shells from the custard cups and cool right side up on a wire rack.
Repeat with the remaining tortillas.
Assembling the Ice Cream Cups
Scoop 1 cup of ice cream into a cooled tortilla cup and drizzle with caramel sauce, lightly dust tops of ice cream with cinnamon.
I certainly hope you give this one a try and be brave enough to use the dash of hot sauce, it really does give it just an extra kick and helps cut the sweetness of all the other ingredients.
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