Add all the whipped cream ingredients to the container of the Whipped Cream Maker. Replace the lid and rotate to secure. Pump the handle until stiff peaks form, about 1–2 minutes. Cover and refrigerate until ready to serve.Place the crushed cereal into a small dish or bowl.Using an ice cream scoop, make 2” (5-cm) scoops of ice cream. Gently roll them into balls, then coat them with the cereal, pushing down to make sure the cereal sticks. Transfer the coated balls to a small cookie sheet. Repeat until you have 12 balls. Place in the freezer until ready to serve.Preheat the Cast Iron Sizzle Skillet over medium-low heat.Slice the pineapple into 1” (2.5-cm) half-moons.Combine the brown sugar, cinnamon, ginger, and salt in a coating tray and stir. Dip the pineapple slices into the brown sugar-cinnamon mixture and flip to coat. Melt the butter in a preheated skillet and move around to coat the pan.Cook the pineapple until it’s bubbly and browned, about 2–3 minutes per side. Repeat as needed until all the slices are cooked.To serve, place 2 ice cream balls in a bowl, top with 2 pieces of pineapple, a scoop of the coconut whipped cream, and finely grate lime zest over the top.