ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tropical Heaven Ice Cream Sundaes

Photo: Iain Bagwell; Styling: Karen Shinto
Prep time 30 mins
Freeze time 4 hrs
Yield Serves 4
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).

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

Nutrition 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

How to Make It

  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.