Tropical Coconut Shell Ice Cream Sundae

Breyers® Tropical Coconut Shell Ice Cream Sundae

This delicious recipe was co-created by Breyers® and So Yummy

Prep time

20 min

Cook time

8 min

Makes

2 servings

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Ingredients

  • 1/2 cup sweetened flaked coconut
  • 1 jar marachino cherries (for juice)
  • 1 coconut, halved
  • 1/4 cup caramel ice cream topping
  • 6 scoops Breyers® Creamsicle
  • 1 mango, dragon fruit, kiwi and raspberries (garnish)
  • Serving Size 

    Amount per serving

    2

    • Energy 0
    • Protein 0.0g
    • Carbohydrate incl. fibre 0.0g
    • Carbohydrate excl. fibre 0.0g
    • Sugar 0.0g
    • Fibre 0.0g
    • Fat 0.0g
    • Saturated Fat g0.0
    • Unsaturated Fat 0.0g
    • Monounsaturated Fat 0.0g
    • Polyunsaturated Fat 0.0g
    • Trans Fat 0.0g
    • Cholesterol mg0
    • Sodium 0mg
    • Salt 0.00g
    • Calcium <1%
    • Iron <1%
    • Potassium <1%
    • Vitamin C <1%
    • Vitamin A <1%

Directions

  1. Toast: Preheat oven to 375°F. Spread coconut flakes on a baking sheet. Dye the coconut flakes with about 2 tablespoons of cherry juice. Toast for about 8 minutes until golden brown.

  2. Fill Coconut: Crack open a coconut, for each half, pour in 1/2 of the caramel sauce, then add 3 scoops of Breyers® Creamsicle.

  3. Garnish: Garnish with chopped seasonal tropical fruits, toasted cherry-flavored coconut flakes, and a mini umbrella.