No Churn Pineapple Sorbet

There is only one trick to this perfectly creamy and tart sorbet and it must not be skipped! The trick is to use fresh pineapple that you freeze yourself. Prebought frozen pineapple is not nearly as sweet and flavorful and the end result will be much more tart and bland than you want. You also want to make sure you are blending the pineapple frozen, don't skip this step! You will notice that the result is practically ready to eat right from the blender. Blending unfrozen pineapple will make your mix much more watery and the end result will be more like water ice instead of a creamy sorbet. These are simple but important steps and can be applied to any kind of fruit! Try it with peaches or grapes or mix fruits to create your own blends.

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Two ingredient, fresh pineapple sorbet that requires only a good trusty blender and some patience. No ice cream machine needed here!

No Churn Pineapple Sorbet
yields 1 quart or 4 cups
1 fresh pineapple, cored, small dice (about 4 cups)
1 cup water
1 cup organic cane sugar

Cut and freeze the fresh pineapple completely.
Transfer the frozen pineapple to a blender along with the water and sugar. Blend until thick and completely smooth.
Transfer to a sealed container and freeze.

Grilled Banana Spumoni Sundae

 I suppose calling this a Spumoni is a bit of a stretch seeing as there are no actual layers of fruit and nut based ice creams. Instead I took one of the most popular spumoni combinations: cherry, pistachio and chocolate and deconstructed it to fit the mold of a banana sundae. The flavors are all there, plus some. Bonus points- if you have the grill out already from dinner, dessert can happen in a matter of minutes!

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 Grilled banana sundaes with vanilla coconut ice cream, fresh Bing  & Rainier cherries, toasted pistachios, chocolate shavings and chocolate-cherry sauce.

Grilled Banana Spumoni Sundae
serves 3
1 tbl melted coconut oil
2 tbl maple syrup
3 ripe bananas, halved lengthwise
1 pint coconut ice cream
10 fresh cherries, halved
3 tbl toasted pistachios, roughly chopped
3 tbl chocolate shavings
Cherry Chocolate Sauce

Preheat a grill pan to medium high. Place each banana cut in half in a small foil packet. Drizzle the bananas with coconut oil and maple syrup. Close up each packet and place on the grill. Cook for 6 minutes, turning the packet over once in between.
Remove the bananas from the foil and grease the grill.
Place the bananas on the grill and cook 2-3 more minutes each side until nice dark grill marks appear.
Remove the bananas and top with coconut ice cream, fresh cherries, toasted pistachios, chocolate shavings and cherry chocolate sauce.

Cherry Chocolate Sauce
 8 oz dark chocolate chunks
1/2 cup fresh cherries, pitted, minced
1/2 cup coconut or almond milk


Combine the chocolate and cherries in a blender and set aside.
Heat the milk up slowly, to a simmer. Once the milk starts to boil, remove from the heat and pour into the blender. Blend until smooth.