Roasted Pineapple Sundae with Sour Cream Ice Cream

Name: Roasted Pineapple Sundae with Sour Cream Ice Cream
Prep time: 30 min
Yield: 12
Ingredients: 1/4 cup (60 mL) GAY LEA - Butter Solids-Unsalted, melted; 1/2 cup (125 mL) brown sugar; 2 tbsp (30 mL) lime juice; 8 cups (2 L) pineapple, chopped; 8 cups (2 L) GAY LEA - Sour Cream 18% Thick; 4 cups (1 L) GAY LEA - 10% Coffee Cream; 3 cups (750 mL) granulated sugar; 3 tbsp (45 mL) lemon juice; 1 tbsp (15 mL) vanilla extract; 1/2 tsp (2 mL) salt; 3 cups (750 mL) GAY LEA - Regular Whipped Cream; 1 1/2 cups (375 mL) gingersnap cookies, crumbled

Adults and kids alike are going to swoon over this trendy and not-too-sweet sundae layered with a slightly tangy homemade sour cream ice cream and buttery roasted pineapple chunks.

Yields: 12
Preparation: 30 minutes (+ churning time and 6 hours freezing time)

Ingredients

Pineapple

1/4 cup (60mL) GAY LEA - Butter Solids-Unsalted, melted
1/2 cup (125mL) brown sugar
2 tbsp (30mL) lime juice
8 cups (2L) pineapple, chopped

Sour Cream Ice Cream

8 cups (2L) GAY LEA - Sour Cream 18% Thick
4 cups (1L) GAY LEA - 10% Coffee Cream
3 cups (750mL) granulated sugar
3 tbsp (45mL) lemon juice
1 tbsp (15mL) vanilla extract
1/2 tsp (2mL) salt

Assembly

3 cups (750mL) GAY LEA - Regular Whipped Cream
1 1/2 cups (375mL) gingersnap cookies, crumbled

Instructions

Pineapple:

Whisk together sugar, butter and lime juice; toss with pineapple; transfer to shallow hotel pan. Roast in 450°F (230°C) oven for 20 to 25 minutes or until browned and saucy. Let cool completely. (Can be transferred to container, covered and refrigerated for up to 3 days.)

Sour Cream Ice Cream:

Whisk together sour cream, cream, sugar, lemon juice, vanilla and salt until well combined. In batches, process in blender until smooth and sugar is dissolved. Refrigerate for 24 hours. Transfer to ice cream maker; churn according to manufacturer’s directions. Freeze for at least 6 hours or until firm.

Assembly (per serving):

Layer 1 cup (250 mL) ice cream and 3/4 cup (175 mL) roasted pineapple (2 layers each) in tall sundae glass. Garnish with 1/4 cup (60 mL) whipped cream and 2 tbsp (30 mL) crumbled cookies.