su-Tropical Heaven Ice Cream Sundaes
Photo: Iain Bagwell; Styling: Karen Shinto
Yields Serves 4 Prep Time 30 mins Freeze Time 4 hrs Total Time 4 hrs 30 mins
AuthorIvy Manning,
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).

How to Make It

Step 1
1

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

Step 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.

Step 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.

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

Directions

Step 1
1

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

Step 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.

Step 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.

Tropical Heaven Ice Cream Sundaes