Caramel Pineapple Ice Cream Sundae

A sun‑soaked celebration of tropical sweetness: juicy pineapple caramelised until golden and glossy, spooned warm over scoops of silky vanilla ice cream. The rich caramel sauce wraps everything in buttery depth, while the fruit adds a bright, tangy lift that cuts through the creaminess. Finished with a touch of crunch, perhaps toasted coconut, nuts, or a crisp wafer, this sundae delivers a perfect balance of hot and cold, sweet and sharp, smooth and sticky in every spoonful.
Cooking Time
30
Portions
4

Ingredients

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  • g unsalted butter
  •   small ripe pineapple, peeled,
  • g dark brown soft sugar
  •   scoops good-quality vanilla ice cream
  •   toasted coconut flakes

  • 1

    Step 1

    Set aside 25g of the butter, then cut the rest into 1cm-thick slices and refrigerate.
  • 2

    Step 2

    Melt the reserved 25g of butter in a large frying pan over a medium– high heat. Arrange the pineapple wedges in a snug single layer over the butter and cook undisturbed for 5–6 minutes, or until browned and charred in places. Flip and cook for another 3–5 minutes, or until browned.
  • 3

    Step 3

    Turn the heat down to medium, then add the sugar, cinnamon sticks, a pinch of salt and 4 tablespoons of water and give the pan a good shake. Cover the pan with a lid and cook the pineapple, flipping halfway through, for 8–10 minutes, or until tender (a skewer should slide through with little resistance).
  • 4

    Step 4

    Take the pan off the heat and transfer the wedges to bowls – you want two wedges per portion. Discard the cinnamon sticks.
  • 5

    Step 5

    Whisk the chilled butter into the sauce left in the pan until melted and emulsified. If the sauce feels too thin, return the pan to the heat and simmer for a couple of minutes until it has thickened slightly. Transfer to a bowl and leave it to cool a little.
  • 6

    Step 6

    To serve, add a big scoop of vanilla ice cream to each serving bowl, top with lots of the sauce and finish with a sprinkle of toasted coconut flakes.

Ingredients

  • 65 g unsalted butter
  • 1 small ripe pineapple, peeled,
  • 100 g dark brown soft sugar
  • 4 scoops good-quality vanilla ice cream
  • 1 toasted coconut flakes

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