Tropical Heaven Ice Cream Sundaes

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 Sunset

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Recipe Time

Prep Time:
Freeze: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 434
  • Calories from fat: 36%
  • Protein: 2.1g
  • Fat: 17g
  • Saturated fat: 14g
  • Carbohydrate: 69g
  • Fiber: 2.3g
  • Sodium: 86mg
  • Cholesterol: 7.6mg

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. 1. Stir lemon sorbet, lime juice, and lime zest to­geth­er in a bowl. Freeze until firm, 4 hours.
  2. 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. 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.
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