Roasted Pineapple Milkshake Recipes

CREAMY PINEAPPLE SHAKE

Steps:

• Combine crushed pineapple, ice cream, milk and cinnamon in blender or food processor container. Cover; blend until smooth.

ROASTED PINEAPPLE MILKSHAKE

Steps:

• Preheat the oven to 375 degrees F.
• Combine the pineapple and 1/4 cup of the juice in a small roasting dish and roast in the oven, turning once, until golden brown, about 15 minutes. Remove from the oven and let cool completely.
• Set aside 4 pineapple wedges for garnish. Put the remaining cooled roasted pineapple, any juice from the roasting dish, and the remaining 1/4 cup pineapple juice in a blender and blend until combined, about 7 seconds. Add the sorbet and ice cream and blend until smooth, about 10 seconds. Serve in 4 large wine goblets and top each with a splash of seltzer and a pineapple wedge.
• ADULTS
• Add 2 ounces (1/4 cup) dark rum to the blender when you add the pineapple.

CARIBBEAN ROASTED PINEAPPLE

Steps:

• Preheat the oven to 350 degrees F.
• On a plate, mix together the peppercorns, allspice, cinnamon and salt. Sprinkle the spice rub evenly over the pineapple or roll the pineapple in it so it is evenly coated.
• Heat a medium Dutch oven over medium heat. Add the oil and place the pineapple in the pan. Cook, rotating the pineapple regularly, until light brown all over, about 3 minutes. Cover the pan and transfer to the oven. Roast until tender to the core when pierced with the tip of a knife, about 45 minutes. Uncover and allow the pineapple to cool to room temperature in the pan.
• Meanwhile, in a medium bowl, combine the cream, sugar and rum. Using a handheld mixer, beat on high speed until soft peaks form, about 3 minutes.
• Slice the pineapple into 1-inch-thick rounds. Place 1 slice on each plate. Dollop with a spoonful of cream and a crumble of gingersnaps. Drizzle any remaining juice over the top.

PINEAPPLE MILKSHAKE

Steps:

• In a food processor, combine pineapple, ice cream, milk, and cinnamon.
• Process until smooth.