Boozy Banana Dole Whip (with brandy grilled pineapple

• Produce

  • 1 1/2 Bananas - sliced into chunks
  • 1/2 Lime - juiced (about 1 tbs
  • 1 Pineapple, medium

• Baking & Spices

  • 1 Whipped cream

• Nuts & Seeds

  • 1 Coconut, toasted

• Dairy

  • 2 tbsp Irish cream

• Desserts

  • 1 Maraschino cherries

• Beer, Wine & Liquor

  • 1/2 cup Brandy
  • 3 tbsp Malibu rum
  • 4 tbsp Spiced rum

Found on nospoonnecessary.com

Ingredients

• 1 Medium Pineapple – peeled, cored and cut into ¾’’ rings
• ½ Cup Brandy
• 1 ½ Bananas – sliced into chunks
• 2 TBS Irish Cream
• ½ Lime – juiced (about 1 TBS)
• 3 TBS Malibu Rum
• 4 TBS Spiced Rum
• Optional Toppings:
• Whipped Cream
• Maraschino Cherries
• Shredded Coconut – toasted

Directions

• For the Pineapple: Lay pineapple rings in a glass baking dish and pour brandy over them. Toss to coat. Allow pineapple to soak in brandy for 15 minutes, turning over halfway through.
• Lightly oil grates (or pan) with cooking spray and heat grill to medium high. Remove and drain pineapple and transfer to grill in a single layer (do this in batches if using a grill pan), reserving brandy. Cook 2 minutes, or until lightly browned and grill marks appear. Flip over and continue to cook an additional 2 minutes, brushing with reserved brandy. Transfer to a clean work surface and allow to cool.
• Freeze: Once cool, cut pineapples into chunks. Transfer 4 cups of the pineapple* to a large Ziploc bag and add the slices of bananas. Seal and place in the freezer for 2-3 hours, or until frozen*.
• Blend: Place frozen pineapples, bananas and remaining ingredients into a blender or food processor. Blend until creamy, stopping to scrape down the sides as necessary.
• Serve: Transfer Boozy Banana Dole Whip directly into serving cups/bowls. Or, to a piping bag (or Ziploc with the corner snipped off) and squeeze, in a swirling motion, into serving cup or bowl. Top with optional garnishes and enjoy.