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Dizzy Monkey's Plantation Ice Cream Pie

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

Crust

  • 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.
 

Pie

  • 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.
 

Sauce

  • 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.
 

Presentation

  • 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.
 
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