Tropical Heaven Ice Cream Sundaes

Tropical Heaven Ice Cream Sundaes Recipe
Photo: Iain Bagwell; Styling: Karen Shinto
Zingy lemon-lime ice cream, rich coconut sorbet, sweet ripe pineapple, and toasted coconut--it's the taste of an island vacation. A pineapple is ripe if it smells fragrant and it's easy to pull a leaf from the center of the crown (if you have to tug, the pineapple isn't ready).

Yield:

Serves 4

Recipe from

Recipe Time

Prep: 30 Minutes
Freeze: 4 Hours

Nutritional Information

Calories 434
Caloriesfromfat 36 %
Protein 2.1 g
Fat 17 g
Satfat 14 g
Carbohydrate 69 g
Fiber 2.3 g
Sodium 86 mg
Cholesterol 7.6 mg

Ingredients

2 cups lemon sorbet, softened
1/4 cup lime juice
2 teaspoons lime zest
1 tablespoon butter
1/4 cup light brown sugar
1/2 fresh pineapple, peeled, cored, and cut into 1/2-in.-thick chunks
1/2 cup wide-flake unsweetened coconut, toasted
2 cups coconut sorbet or ice cream

Preparation

1. Stir lemon sorbet, lime juice, and lime zest to­geth­er in a bowl. Freeze until firm, 4 hours.

2. Melt butter and brown sugar together in a medium frying pan over medium-high heat. Add pineapple and cook until sauce thickens to a glaze, 8 to 10 minutes. Let cool.

3. Divide half the pineapple among 4 sundae glasses. Put 2 small scoops lemon-lime sorbet in each glass and top with half the toasted coconut, dividing evenly. Divide remaining pineapple among glasses and top each with 2 small scoops coconut sorbet. Pour in any pine­apple syrup and top with remaining coconut.

Note:

Ivy Manning,

July 2012
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