I love ice cream. And I eat it a lot. I have some pretty much every night of the week. And I usually have 2 flavors in my freezer at all times. I’m not even lying. Sometimes I keep it really simple, especially if I have a flavor that already has a lot of goodies in it. When I eat vanilla ice cream, though, I just have to mix something in, chocolate chips, crumbled cookies or chopped up candy like Reese’s or Snickers.
With summer weather upon us I can’t think of anything better than trying out some new ice cream toppings! This one has pineapple cooked in warm brown sugar sauce and is topped off with toasted coconut and almonds. It’s real good and real easy,
This week I found myself with an incredibly delicious container of fresh pineapple after using one as a pregnancy photo prop. It’s great for snacking and for adding to yogurt, but I wanted to try something a little different with it. A while back a friend made dessert for a dinner party by just cooking up some fresh pineapple in butter and brown sugar and serving it on top of ice cream. I used the same method but added some toasted coconut and almonds to make a delicious, quick and simple ice cream sundae.
I used vanilla ice cream in this sundae, but coconut would be delicious and add to the tropical-ness of the dessert. To toast the coconut and almonds, simply spread them out on a cookie sheet and pop them in a 350°F oven for a few minutes, until everything just begins to brown. The coconut will brown quicker, so you can do them on separate cookie sheets, or remove the coconut from the cookie sheet and continue to toast the almonds. But do make sure to have them toasted! The flavor is better and so is the texture in the sundae.
Do you have any favorite toppings for your ice cream? I can always use some new ideas!
Brown Sugared Pineapple, Toasted Coconut and Almond Sundaes
For the Pineapple
- 1 tablespoon butter
- 1/3 cup brown sugar
- 1 heaping cup fresh pineapple, cut into chunks
For the Sundaes
- vanilla ice cream
- toasted coconut chips or unsweetened coconut
- toasted sliced almonds
- Heat a small skillet over medium heat and add the butter. Allow it to melt almost completely.
- Add in the brown sugar and increase the heat to medium high. Stir the sugar and butter together until the sugar has dissolved.
- Add in the pineapple and stir to coat each piece of pineapple. Let it cook for 3-4 minutes, stirring occasionally, until the sugar mixture has thickened a bit and the pineapple has warmed through. Remove from the heat.
- Scoop ice cream into 4 small bowls.
- Divide the pineapple and sauce evenly among the bowls.
- Sprinkle coconut and almonds on top and serve.