How to Make an Ice Cream Sandwich on the Grill
By Alison Wickmann
Who doesn’t love a good burger on the grill… or better yet, an ice cream sandwich? Sparking up the grill is not limited to those staple items, check out these recipes for yourself to see what your grill is capable of.
Grilled Donut Ice Cream Sandwich
- 4 whole Donuts, Day old preferred
- 2 cups fresh blueberries
- 1 cup fresh blackberries
- ¾ cup water
- 1 tsp lemon zest
- ¼ cup honey
- In a skillet combine blueberries, black berries, lemon zest, honey and water and place on a grill at around 300-350 Fahrenheit. Let it cook for about 10 minutes.
- Cut your donuts in half.
- Let the berry mixture cook down for another 10 minutes until it’s reduced to the consistency of your liking. I added another handful fresh blueberries at this point and took it off the heat.
- Grill your donuts for about 2 minutes on each side until the glaze melts and caramelizes. It will get a [sic] too hard if you cook for too long so keep an eye on it.
- Take a scoop of ice cream and top with the berries placing the other half of the donut on top. Cover with some more berries if you want! Enjoy!
Inspired by Dad with a Pan.
Pizza On The Grill
- 1 pound pizza dough, homemade or store bought
- Tomato sauce or pesto sauce
- Shredded Mozzarella or other firm grating cheese (or sliced fresh Mozzarella)
- Favorite toppings, such as arugula, olives, roasted red peppers, artichoke hearst [sic], cherry tomatoes, fresh basil, and prosciutto
- Put a pizza stone on the center of the grill. Turn the grill to the highest setting. For a charcoal grill, get the charcoal going. Close the lid to the grill.
- Divide the pizza dough into 2 equal balls. Lightly coat pizza peel or a wooden cutting board with flour. Roll out one ball of dough into a very thin circle (9 or 10-inches diameter) that is slightly thicker around the edges for the crust. As you are rolling, periodically check to see that the dough isn’t sticking at all to the wood. If it is, scatter a little more flour on the board.
- Once the dough is rolled out, jostle the pizza peel to be sure the pizza will be able to move freely off the board when the time comes. Lightly brush or spoon tomato sauce or pesto sauce onto the pizza, leaving the crust free of sauce. Be careful not to drip sauce onto the edges of the dough or the board, since that will cause the dough to stick to the board. If you do get sauce on the pizza peel, wipe it away and put some flour between board and dough to prevent sticking.
- Sprinkle cheese over the top of the pizza and finish with favorite toppings.
- Once the pizza oven is piping hot, open the lid and carefully transfer the pizza from the peel to the stone. Tilting and jiggling the board as you transfer the pizza will help it along.
- Shut the lid and bake until the dough is firm and crusty and the cheese is bubbling. This can go as quickly as a couple of minutes. Once done, use tongs to pull the pizza off the grill onto a cutting board.
- While the first pizza cooks, assemble the remaining pizza on the peel.
Inspired by Mom’s Kitchen Handbook.
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- 4 firm, ripe bananas
- 1 to 2 tablespoons rum or liqueur (such as Frangelico, Kalua, Cointreau, or kir; optional)
- Prepare a medium fire in the grill.
- Combine the butter and brown sugar in a shallow dish. Peel the bananas, cut in half lengthwise, and then again crosswise. Add the bananas to the butter mixture and toss very gently to coat.
- Grill the bananas, turning once, until a crispy brown coating of caramelized sugar forms on the surface, about 5 minutes per side. Watch carefully’ don’t allow the sugar to char.
- Remove from the grill and, if desired, drizzle the rum or liqueur on top. Serve hot.
Inspired by Epicurious.
- For simple syrup
- 1 cup sugar
- 1 cup water
- For lemonade
- 6 – 10 lemons, enough for 2 cups of juice depending on size
To make the simple syrup
- Combine 1 cup sugar and 1 cup water in a small saucepan, bring to a boil, stirring until sugar fully dissolves. Remove from heat and allow to cool.
To make the Lemonade
- Heat a grill on a grill pan to medium heat. Cut lemons in ahlf and place each half cut-side down on the grill grates. Grill for 2 – 4 minutes until charred.
- Juice charred lemons into a bowl or measuring cup, then strain juice to remove any seeds or unwanted pulp.
- Combine 2 cups lemon juice and simple syrup in a large pitcher. Add more water until desired flavor is reached.
- Chill before serving.
Inspired by BetsyLife.
Grilled Chicken Quesadilla
- 8 ounces chicken tenders
- 4 slices red onion (¼-inch-thick)
- 4 slices eggplant (¼-inch-thick crosswise slices)
- 8 60inch-diameter flour tortillas
- ½ cup Monterey Jack cheese (grated)
- ½ cup sharp cheddar cheese (grated)
- ¼ cup water
- 2 tablespoons fresh cilantro (chopped)
- 1 jalapeno chili (sliced)
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 2 tablespoons vegetable oil
- Sour cream (for serving)
Steps to Make It
- Place chicken tenders in shallow baking dish.
- Combine ¼ cup water, cilantro, sliced jalapeno, lime juice and olive oil in a blender. Blend until smooth and season to taste with salt and pepper.
- Pour marinade over the chicken tender, coating completely. Cover and refrigerate 4 hours.
- Preheat the grill.
- Remove chicken from marinade and grill until cooked through, about 6 minutes.
- Brush the onion and eggplant with oil, sprinkle with a little salt and pepper and grill for about 4 minutes, turning occasionally.
- Wrap tortillas in foil and place on the top rack of the grill, while you cook the other ingredients.
- Mix cheeses together in a bowl.
- Remove everything from the grill.
- Place about ¼ cup of cheese on half of the tortillas.
- Top with chicken, one slice of onion and one slice of eggplant.
- Top with another tortilla, as you would make a sandwich.
- Place on the grill and cook over low heat until cheese is melted and tortillas are a nice golden brown.
- Cut Grilled Chicken Quesadillas into quarters and serve with sour cream.
Inspired by The Spruce Eats.
Cilantro-Lime Grilled Watermelon
- 2 2-inch slices watermelon
- 2 tablespoons extra virgin olive oil
- 2 limes, juiced
- ½ cup fresh cilantro, chopped
- Salt, to taste
- Cut each watermelon round into 4 pieces for a total of 8 pieces*. Brush each side of the pieces with olive oil and a little of the lime juice, reserving at least half of the lime juice for after cooking. Season with a little bit of salt (about ½ tsp total for 8 pieces, both sides).
- Heat an outdoor gas grill to high heat. Grill watermelon for 3 to 5 minutes on each side, allowing grill marks to form..
- Remove from grill and season with the remaining lime juice and sprinkle with cilantro. Season with additional salt to taste. Salt brings out additional flavor so really do it to taste.
*This is one of those recipes where it is a written recipe with exact amount is not really necessary. You can make as much or as little as you want and easily adjust it. Slice the watermelon 2 inches thick. The above written list of ingredients can be used to estimate how much you’ll need for either more or less.
Inspired by The Stay at Home Chef.