Grilled pineapple with Caramel ice cream and cardamom crumble

Grilling is by far the best way to eat pineapple and to serve it with delicious dairy-free homemade caramel ice cream – oh my! The crunchy cardamom crumble seals the deal. A summer dessert has never tasted better.

Prep time: 30 min + ice cream in the freezer overnight


  • 1 pineapple

Caramel ice cream

Cardamom crumble

  • 1 tbsp butter or margarine
  • 1 dl chopped nuts such as almonds
  • ½ tsp ground cardamom
  • 1 tbsp brown sugar
  • pinch of salt


Whip the Fazer Aito Oat for Whipping and Oat Custard until fluffy. Blend the pitted dates with 1 dl of the whipped Oat for Whipping and Oat Custard, cardamom and salt. Mix the whipped cream and date cream together and freeze overnight.

Toast the chopped nuts in butter on a hot pan for a couple of minutes constantly stirring. Turn the heat off, add the cardamom, sugar and salt. Mix and let the crumble cool on a plate.

Slice the pineapple into 2 cm thick slices. Grill from all sides until the pieces have browned.

Serve the grilled warm pineapples with caramel ice cream and cardamom crumble.


Products in recipe


Fazer Aito Whippable Oat Custard Caramel

Fazer Aito Oat for Whipping