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    Dizzy Monkey’s Plantation Ice Cream Pie

    Dizzy Monkey’s Plantation Ice Cream Pie
    with Chocolate Spiced Rum Sauce



    • 3 cups chocolate cookie crumbs
    • 1/2 cup unsalted butter, melted

    Combine cookie crumbs and melted butter in mixing bowl. Press into bottom and sides of 9-inch spring form pan. Place in freezer.



    • 1 cup chopped white chocolate
    • 1 cup chopped roasted hazelnuts
    • 1 cup crumbled Butterfinger bars
    • 1 1/2 quarts praline ice cream, softened
    • 1 1/2 quarts banana ice cream, softened

    Combine white chocolate, hazelnuts and Butterfingers in mixing bowl. Pack praline ice cream into prepared spring form pan. Sprinkle with half of white chocolate mixture. Mound banana ice cream atop. Sprinkle evenly with remaining white chocolate mixture. Cover with plastic wrap. Freeze overnight.


    Pineapple Confit

    • 3 cups diced cored peeled pineapple
    • 1/2 cup granulated sugar
    • 1 vanilla bean, split, scraped
    • 1 stick cinnamon

    Add all ingredients to sauce pot over low heat. Cook 30 minutes until thick and syrupy. Remove from heat. Cool. Refrigerate.


    Plantain Chips

    • 3 tablespoons granulated sugar
    • 1 tablespoon ground cinnamon
    • 2 quarts canola oil for frying
    • 2 green plantains

    Combine sugar and cinnamon in small bowl. Set aside. Heat oil in heavy sauce pot to 350°F. Using mandolin slicer, carefully cut plantains lengthwise 1/8-inch thick. Fry plantain slices in batches of three until crispy. Transfer to paper towel lined plate. Sprinkle immediately with sugar mixture.



    • 1 1/4 cups chopped dark chocolate, 72% cocoa
    • 1/4 cup unsalted butter
    • 1 cup heavy cream
    • 1 vanilla bean, split, scraped
    • 1/2 cup granulated sugar
    • 1/4 cup spiced rum

    Add chocolate and butter to large mixing bowl set over pot of barely simmering water, ensuring bottom of bowl does not touch water. Stir until melted. Remove from heat. Bring heavy cream, vanilla and sugar to boil in saucepan over medium heat. Remove vanilla bean. Pour cream over chocolate. Whisk until smooth. Stir in rum. Return vanilla bean to sauce. Keep warm.



    • 8 sprigs mint
    • 8  chocolate sticks

    Remove pie from spring form pan. Cut into 8 wedges, running knife under hot water between slices. Place 1 wedge in center of serving plate. Spoon chocolate sauce at base. Garnish with pineapple confit, mint, chocolate stick and plantain chip.

    - Executive Chef Bernard Guillas