Pineapple with Ginger Ice Cream

5 Reviews
100% would make this recipe again

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.

Preparation : 10 min Standing : 20 min
170 calories/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

per 1 serving (220 g)


% Daily Value




4 g

7 %

Saturated 2.6 g
+ Trans 0 g

13 %


20 mg


30 mg

1 %


33 g

11 %


3 g

12 %


24 g

Net Carbs

30 g


2 g

Vitamin A

6 %

Vitamin C

106 %


7 %


4 %


This recipe is :
Excellent source of  :
Manganese, Vitamin C
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
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1 ½
Vegetables ½
Fats 1
Other Foods ½

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5 Reviews (5 with rating only) 100% would make this recipe again

This recipe is in the following categories

Dairy | Fruits | Desserts | Low Sodium | Halal | Kosher | Vegetarian | No Cook

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