Pineapple with Ginger Ice Cream

Pineapple with Ginger Ice Cream

Some restaurant meals are a source of inspiration for my recipes. A restaurant in London, where I was struck by the unusual flavour of their ice cream, led me to this one. They did not provide me with their recipe, but I was able to come up with a pretty close replica on my own.

4 servings
Preparation 10 min
Standing 20 min

170 calories per serving 


40 g gingerroot, to taste    
2 1/2 tbsp fresh cilantro, to taste   5 g
4 scoops vanilla ice cream   250 mL
2/3 pineapple   1.3 kg


  1. Grate the ginger root on to a piece of cheesecloth placed over the top of a cup to collect the juice. Close the cheesecloth and press to extract the ginger juice. Finely chop the cilantro leaves.
  2. In a bowl, mix the vanilla ice cream with the ginger juice and chopped cilantro. Add more or less ginger and cilantro according to your taste. Put the ice cream back into the freezer to chill for at least 20 min.
  3. Peel the pineapple, remove the core and cut it crosswise into thin slices (about 7 mm). Place the slices on individual plates and garnish with the ice cream. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (220g)


% DV*

* DV = Daily Value




4.5 g

7 %

Saturated 2.5 g
+ Trans 0 g

13 %


15 mg


35 mg

1 %


33 g

11 %


3 g

12 %


24 g


2 g

Vitamin A

6 %

Vitamin C

110 %


6 %


4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: 0 serving

More info


Low :
Source of :
Calcium, Copper, Fibre, Folacin, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Vitamin K, Zinc
Excellent source of :
Manganese, Vitamin C

More info

This recipe is in the following categories: Dairy | Fruits | Desserts | Halal | Kosher | Low Sodium | Vegetarian | No Cook

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