Grilled Pineapple Sundaes


1 tablespoon honey
1/4 teaspoon sesame oil
2 teaspoons grapeseed oil
4 (1/2-inch thick) pineapple slices
Salt, to taste
1 cup white chocolate chips
2 tablespoons unsalted butter
1 1/2 cups crushed macadamia cookies
1/4 cup toasted coconut
4 scoops Thai Coffee Ice Cream (recipe follows)

Thai Coffee Ice Cream
1/4 cup finely ground dark roast coffee
3 cardamom pods, lightly crushed
1 cinnamon stick
1 cup heavy cream
1 cup milk
1 cup sweetened condensed milk
6 egg yolks
1/4 teaspoon salt


Preheat grill (or gill pan) to medium-high.

Whisk honey and oils in a small bowl. Brush pineapple slices with honey mixture, sprinkle with salt, and grill until lightly charred, 2–3 minutes per side. Set aside.

Line a baking sheet with parchment. Melt chocolate chips and butter in a medium skillet over medium-low heat. Stir in cookie crumbs and coconut until coated; season with salt. Spread on prepared baking sheet and cool to room temperature. Crumble and set aside.

Divide warm grilled pineapple between serving dishes. Top with a scoop of Thai Coffee Ice Cream and macadamia cookie crumble. 

Thai Coffee Ice Cream

Combine coffee, cardamom, cinnamon, heavy cream, and milk in a medium saucepan over medium heat. Bring to a gentle simmer, then remove from heat and cover. Allow to steep 20 minutes. Strain through a fine mesh strainer into a clean pot. Return to low heat.

Whisk sweetened condensed milk and egg yolks in a medium bowl until smooth. Slowly add all of the warm cream mixture to eggs while whisking. Transfer to pot; stir with a rubber spatula until thickened. Stir in salt. Refrigerate until completely cool.

Churn in your ice cream maker according to manufacturer’s directions. Freeze until ready to use.