Tropical Sundaes Recipes
TROPICAL ICE CREAM
Visit the tropics with this easy tropical ice cream recipe.
Provided by MOTHERDESTINY
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk together cream, milk, pineapple-orange juice, and sugar until the sugar has dissolved. Pour into an ice cream maker and freeze according to manufacturer's instructions.
- Five minutes before the ice cream is done, add the coconut and walnut pieces. Two minutes before the ice cream is done, add the sliced banana.
Nutrition Facts : Calories 494 calories, Carbohydrate 41.4 g, Cholesterol 113 mg, Fat 36 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 20.5 g, Sodium 67.2 mg, Sugar 35.4 g
RUM-CARAMEL TROPICAL SUNDAES
A dash of rum enhances the flavor of pineapple and bananas for a delicious adult dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In 10-inch skillet, mix ice cream topping and rum. Cook over medium heat 2 to 3 minutes, stirring occasionally, until topping is melted and mixture is smooth.
- Cut each pineapple slice into 6 wedges. Peel bananas; cut diagonally into 1/2-inch-thick slices. Gently stir pineapple and bananas into topping mixture. Cook over medium heat about 2 minutes, stirring gently, until fruit is thoroughly heated.
- Into each dessert dish, spoon 1/2 cup ice cream. Top each with fruit mixture.
Nutrition Facts : Calories 220, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1/6 of Recipe, Sodium 140 mg, Sugar 36 g
TROPICAL SUNDAES
The twist to these sundaes is a simple ginger-flavored sauce sparked with lime. It can be made ahead and rewarmed before you assemble the sundaes.
Yield Serves 6
Number Of Ingredients 10
Steps:
- For sauce: Combine first 6 ingredients in heavy medium saucepan. Stir over medium heat until sugars dissolve. Boil gently until reduced to 1 cup, stirring frequently, about 15 minutes. Cool to lukewarm. Discard ginger pieces and add minced ginger. (Can be prepared 1 day ahead. Cover and store at room temperature. Reheat to lukewarm, whisking occasionally, before serving.)
- For sundaes: Scoop ice cream into balloon glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit. Sprinkle with coconut and serve.
TROPICAL SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Place 2 scoops of ice cream in a dessert bowl. Top with some toasted coconut, nuts, whipped cream, a drizzle of caramel sauce and some extra coconut.
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Servings 2Estimated Reading Time 6 minsCategory DessertTotal Time 15 mins
- Combine fresh orange juice and brown sugar in a small saucepan over medium-low heat. Bring to a boil, and let cook for 5 minutes until the sugar is dissolved and the syrup has thickened slightly. Transfer to a heat-safe dish and cool in the fridge or freezer for 10-15 minutes before adding to your sundaes.*
- Heat grill or grill pan over medium heat. While the grill is heating up, slice and peel the fruit. Use half rings for the pineapple and papaya and slices for the nectarines and mango.*
- Place the sliced fruit on the grill for 2-3 minutes per side, just long enough to get some lovely grill marks. Use tongs to remove and let sit on a plate to cool for a few minutes before assembling your sundaes.
- Toast the chopped nuts and coconut flakes in a pan over medium-low heat until lightly browned.
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- In a small bowl, add the coconut milk, cardamom, coconut oil and raw sugar, whisk together until the raw sugar has dissolved. Refrigerate until ready to use. The coconut oil will help to thicken the mixture a bit once it gets nice and cold.
- Put the frozen fruit in a small food processor (mine is a 3-cup and it fits perfectly) and process until it looks like ice cream! Simple, right? Depending on the power of your processor, you may have to stop several times and push the mixture down into the blades. It usually takes less than 5 minutes total though,and I have a really cheap food processor!
- You can either eat this right away or stick it in the freezer for 10-15 minutes to set up a little more (it'll still be like soft serve). When you're ready to eat, scoop the ice cream into a dish, top with the coconut sauce, toasted coconut (if using) and a cherry!
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- In a large saucepan, combine the cream and milk with the ginger and bring to a simmer. Remove from the heat, cover and let stand for 30 minutes.
- Strain the cream into a bowl, pressing on the ginger. Wipe out the saucepan. Return the cream to the saucepan and bring to a simmer. Remove from the heat and whisk in the sugar and gelatin. Let the cream cool to lukewarm, then whisk in the mascarpone. Spoon the mousse into 12 glasses or bowls and refrigerate until set, 1 hour.
- Meanwhile, preheat the oven to 350°. Spread the coconut flakes in a pie plate and toast until golden, 3 minutes. Let cool.
- In a bowl, toss the pineapple and mangoes with the brown sugar, lime zest and juice. Spoon the pineapple and mangoes over the ginger mousse and top with the raspberries. Scoop the ice cream into the bowls, garnish with the toasted coconut and serve.
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