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Tropical Heaven Ice Cream Sundaes





Yields
Serves 4




Prep Time
30 mins




Freeze Time
4 hrs




Total Time
4 hrs 30 mins

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).

su-Tropical Heaven Ice Cream Sundaes






Photo: Iain Bagwell; Styling: Karen Shinto
 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
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.

Nutrition Facts

Servings Serves 4


Amount Per Serving
Calories 434Calories from Fat 36
% Daily Value *
Total Fat 17g27%

Saturated Fat 14g70%
Cholesterol 7.6mg3%
Sodium 86mg4%
Total Carbohydrate 69g23%

Dietary Fiber 2.3g10%
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.