Tropical Heaven Ice Cream Sundaes

Name: Tropical Heaven Ice Cream Sundaes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 118 milliliters wide-flake unsweetened coconut, toasted; 473 milliliters coconut sorbet or ice cream; 473 milliliters lemon sorbet, softened; 59 milliliters light brown sugar; 59 milliliters lime juice; 2 teaspoons lime zest; 1 fresh pineapple, peeled, cored, and cut into 1/2-in.-thick chunks

Tropical Heaven Ice Cream Sundaes might be just the dessert you are searching for. This recipe serves 4. One serving contains 491 calories, 6g of protein, and 18g of fat. It will be a hit at your Summer event. A mixture of pineapple, brown sugar, ice cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

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

Ingredients you will need

Lemon Sorbet

Lime Juice

Lime Zest

Equipment you will use

Bowl

Melt butter and brown sugar together in a medium frying pan over medium-high heat.

Ingredients you will need

Brown Sugar

Butter

Equipment you will use

Frying Pan

Add pineapple and cook until sauce thickens to a glaze, 8 to 10 minutes.

Ingredients you will need

Pineapple

Sauce

Let cool.

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.

Ingredients you will need

Pineapple

Coconut

Sorbet

Lemon

Lime

Pour in any pineapple syrup and top with remaining coconut.

Ingredients you will need

Pineapple

Coconut

Syrup

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1Tbsp

butter 118milliliters

wide-flake unsweetened coconut, toasted 473milliliters

coconut sorbet or ice cream 473milliliters

lemon sorbet, softened 59milliliters

light brown sugar 59milliliters

lime juice 2teaspoons

lime zest 1

fresh pineapple, peeled, cored, and cut into 1/2-in.-thick chunks

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.