Go Back

Pineapple Raspberry Ice Cream Sundae

A refreshing and glossy summer dessert featuring vanilla bean ice cream, fresh golden pineapple chunks, and a homemade raspberry coulis.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 Sundaes
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Coulis
  • 2 cups fresh raspberries rinsed
  • 0.33 cup granulated sugar
  • 1 tsp lemon juice freshly squeezed
  • 1 tbsp water
Sundae Assembly
  • 4 scoops vanilla bean ice cream
  • 1 cup fresh pineapple cubed into 1-inch chunks
  • 0.5 cup fresh raspberries whole, for topping

Equipment

  • Saucepan
  • Fine mesh sieve
  • Knife and cutting board
  • Ice Cream Scoop
  • Sundae glasses

Method
 

  1. Combine raspberries, sugar, lemon juice, and water in a small saucepan over medium heat.
  2. Simmer for 5-7 minutes, crushing berries with a spoon, until the mixture is syrupy.
  3. Optional: Strain through a fine-mesh sieve to remove seeds for a smooth sauce. Let cool completely.
  4. Peel and core the fresh pineapple, then cut into bite-sized chunks.
  5. Add a spoonful of sauce to the bottom of two sundae glasses.
  6. Add two scoops of ice cream to each glass, layering with pineapple chunks and fresh berries.
  7. Top with remaining fruit and drizzle generously with the cooled raspberry sauce.
  8. Serve immediately while the sauce drips down the sides.

Notes

Chill your glasses in the freezer for 10 minutes before serving to keep the ice cream from melting too fast.