We love tropical fruit (E’s favorite fruit is pineapple and S’s favorite is banana), so I am excited for this opportunity to partner with Turbana/Fyffes to bring you a delicious tropical sundae recipe and promote the Sendick’s 90th Anniversary event back home in Wisconsin.
Imagine yourself on the beach in paradise, the sweet smell of the ocean and tropical fruits wafting through the air.
In your hand you have a refreshing treat–an ice cream sundae loaded with some of those tantalizing tropical fruits.
Okay, so you may not be in a tropical paradise right now, but this amazing Sunset Tropical Twist Sundae with Turbana Bananas and Fyffes Pineapples will make you feel like you are.
Banana splits have been an obsession of mine lately, so this sundae modeled after this delicious ice cream sundae recipe makes me swoon. I wanted something that I could call a healthy dessert, so I kept it simple with wholesome ingredients.
Instead of just throwing everything on top like I usually do, I added each ingredient in order to give the appearance of a sunset in paradise.
As much as I was tempted to consume this banana split sundae all by myself, secretly indulging in my edible euphoria…I figured I’d be a great mother and wife and share some with my guys.
I set up the ingredients in these fantastic sundae bowls and lined them up for an ice cream sundae bar so we could each build our own Sunset Tropical Twist Sundaes.
First, I had to prepare the fruit..
Red strawberries were chopped, sprinkled with just a hint of sugar to bring out the juices, and stored in the refrigerator overnight.
Sweet Turbana Bananas were coined and cut into quarter pie pieces.
That juicy Fyffes Pineapple was minced to create the perfect topping.
I made some fantastic homemade hard shell chocolate sauce to drizzle on top.
In my large glass sundae bowl, I layered: smooth vanilla ice cream, tender banana chunks, tart crushed pineapple, sweet strawberries in their sauce, a drizzle of chocolate sauce, a sprinkle of chopped peanuts, a small waffle cookie.
You can layer these any way you wish. As I layered, I wanted to highlight the sunset theme. The cookie (which can be a small waffle cookie like I used, a thin Swedish cookie, or even a graham cracker), was to show the setting sun. The base level was washed with the reds and yellows and sprinkled with nuts to resemble sand.
Writing this is making my stomach growl and my mouth water. I need another one stat. I bet you want one too.
Here is an easy recipe sheet for you to follow:
- 2 scoops vanilla ice cream
- ½ Turbana Banana, coined and quartered
- ¼ cup Fyffes Pineapple, minced/crushed
- ¼ cup strawberries, chopped
- Sprinkle of sugar
- Drizzle of chocolate topping
- 1 thin cookie/graham cracker
- 1 Tablespoon chopped peanuts (Optional)
- ¼ cup Turbana coconut flakes (Optional)
- Prepare the strawberries ahead of time by placing them in a container that has a lid, sprinkling them with a small amount of sugar, placing the lid on and shaking (to release the juices and soften the berries), and refrigerating a couple hours or overnight.
- Scoop the ice cream into your favorite sundae bowl.
- Top the ice cream with the fruit: bananas then pineapple then strawberries.
- Drizzle a small amount of chocolate topping over the fruit and sprinkle on your peanuts and/or coconuts if you choose to add those.
- At the back of everything, place your cookie or graham cracker slightly into the ice cream.
This is now my favorite ice cream sundae. I love all the layers of flavor and texture.