Dulce de Leche-Pineapple Ice Cream Sundaes

Total Time:
20 min
5 min
15 min

4 servings

  • 3 tablespoons unsalted butter
  • 1/2 pineapple, peeled, cored, quartered and sliced
  • Kosher salt
  • 1/2 cup dulce de leche, plus more for topping
  • 2 brioche rolls, split
  • 3/4 cup cold heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1 pint coconut or vanilla ice cream
  • Toasted coconut flakes, for topping
  • Preheat the oven to 350 degrees F. Melt the butter in a large skillet over medium-high heat. Add the pineapple and a pinch of salt; cook, turning the pineapple occasionally, until softened and browned in spots, 5 to 7 minutes. Reduce the heat to medium and stir in 1/4 cup dulce de leche. Cook until the pineapple is glazed, 2 to 3 more minutes. Remove from the heat; let cool slightly.

  • Place the rolls, cut-side up, on a baking sheet; bake until lightly toasted, about 3 minutes.

  • Beat the heavy cream, vanilla and a pinch of salt in a medium bowl with a mixer on medium speed until stiff peaks form, 1 to 2 minutes; fold in 2 tablespoons dulce de leche until just combined. Spread each roll half with about 1/2 tablespoon dulce de leche and top with the pineapple mixture. Top with ice cream, the whipped cream, dulce de leche and coconut.

  • Photograph by Con Poulos

You can use jarred or canned dulce de leche (usually found near the dessert sauces) for this recipe, or make your own.

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