Vegan Rum & Raisin Ice Cream with Grilled Pineapple

Ingredients

Ice Cream:

• 2 bananas – frozen if possible
• 1 cup (125g / approx 15) dates – weight after stone removed
• 1 tin of coconut milk (see note)
• 1/4 cup (60 ml) unsweetened almond milk (can sub with any other nut or oat milk)
• 15-20 drops Foodie Flavours Rum Essence
• 1/3 cup (50g) raisins

Pineapple:

• 1 large pineapple
• drizzle of oil
• 1-2 tblsp agave or maple syrup

Instructions

1. Unless your dates are really sticky and fresh, soak in some boiling water for 10 minutes then drain well
2. Tip into your blender or food processor along with the banana, coconut milk (the thick creamy white part not the liquid), almond milk and the rum essence.
3. Whizz until thick and smooth then tip into a freezer-proof container and freeze for a 2-3 hours or until set (using frozen bananas speeds up this part!).
4. When ready to serve cut the thick outer skin off the pineapple and slice the flesh into roughly 1/2 inch (1cm) thick slices – I served 2 per person. Use a cutter or something sharp and round to remove the woody core.
5. Brush one side of each slice with a little olive oil.
6. Heat a griddle pan then lay in the pineapple slices oiled side down and griddle for a few minutes. Brush the top side with a little more oil before turning and griddling the other side.
7. Once you’ve turned the slices, drizzle a little syrup on the cooked side.
8. Serve the pineapple slices while still hot, topped with a scoop of rum and raisin ice cream.

Notes:

• You only want the thick white part of the coconut milk. The remaining liquid is terrific in smoothies, stews and soups and can also be frozen
• If you don’t have a griddle pan, you can roast the pineapple in an oven at 180 Fan / 200 C / 400 F / Gas 6 for 35-40 minutes until soft. Drizzle the syrup on the slices before roasting

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