Ingredients for 3 people
ice cream cones
white chocolate, melted
chefclub vanilla ice cream
Cut the bottleneck off of the plastic bottle. Keeping the cap on the top, use the box cutter to cut out a star from the cap. Cut off the corner of the Ziplock bag. Place the bottleneck inside the hole of the Ziplock bag. Place the bag in the jar, folding the edges around the top of the jar.
Peel the pineapple and slice half of it into circles. Place on a lined baking sheet and bake for 30 minutes at 215 °F. When ready, place the pineapple circles around the bottoms of the muffin tins letting them harden into bowls. Dice the remaining pineapple.
Dip the top of the ice cream cones into the white chocolate, then in the sprinkles. Cut a hole into the bottom of the cups and use the cups as ice cream cone holders. Place the cones in the cups, then fill with half of the diced pineapple. Top with the hardened pineapple bowls.
Scoop ice cream into the blender, add the remaining pineapple, and the pineapple juice. Blend until pineapple ice cream forms. Pour into the Ziplock bag and use the plastic bottle to pour the ice cream into the pineapple bowls. Garnish with cherries, more pineapple, and a cocktail umbrella.