Homemade vanilla ice cream gets a swirl of homemade caramelized pineapple, with the bonus of extra caramel sauce for topping the sundae. No heating up the kitchen to bake a cake; high-quality store-bought pound cake works beautifully as the base for the sundae.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Homemade Pineapple Upside-Down Sundae
Total:
7 hr 35 min
Prep:
5 min
Inactive:
6 hr 50 min
Cook:
40 min
Yield:
8 servings
Level:
Intermediate
Total:
7 hr 35 min
Prep:
5 min
Inactive:
6 hr 50 min
Cook:
40 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: An ice cream maker and a candy or instant-read thermometer

For the ice cream: Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes.

Strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)

For the pineapple swirl: Combine the cream, butter and 1/2 teaspoon salt in a measuring cup and set aside. Cook the sugar, corn syrup and 1 tablespoon water in a saucepan over medium heat until the sugar is dissolved, stirring occasionally. Increase the heat to medium high and bring the mixture to a boil. Cook, swirling the saucepan once or twice so that the caramel cooks evenly, until it reaches a medium amber color, about 3 minutes. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. Whisk until smooth. Pour about 3/4 cup of the caramel into a measuring cup and set aside.

Stir the crushed pineapple and any juices into the remaining 1/2 cup caramel in the saucepan and return to medium heat. Cook until reduced and thickened, about 12 minutes. Let cool 10 minutes and then process in a food processor until pureed. Chill until ready to use.

Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer half of the ice cream to an 8-inch square metal pan and swirl in 1/2 cup of the pineapple mixture with a butter knife, using circular motions to distribute the pineapple throughout the cream. Add the remaining ice cream and repeat with the remaining pineapple. Cover with plastic wrap and freeze until firm, 2 to 3 hours.

To assemble: Warm the caramel sauce in the microwave at high power for 30 seconds. Put a slice of pound cake in the bottoms of 8 bowls and top with a slice of pineapple, a scoop of ice cream and a dollop of whipped cream. Drizzle with caramel sauce and top with a maraschino cherry.

My Private Notes

Add a Note
More from:

Frozen Treats

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Homemade Vanilla Ice Cream with Pineapple Swirl

Recipe courtesy of Food Network Kitchen

Affogato Sundae

Recipe courtesy of Claire Robinson

Frozen Brownie Sundaes

Recipe courtesy of Giada De Laurentiis

Ice Cream Sundae Cones

Recipe courtesy of Food Network Kitchen

Chocolate Chip Caramel Ice Cream Sundae

Recipe courtesy of Ree Drummond

Neelys Homemade Peach Ice Cream

Recipe courtesy of The Neelys

Homemade Cookies-and-Cream Ice Cream

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories