Dulce de Leche-Pineapple Ice Cream Sundaes

1. 1

   Preheat the oven to 350 degrees F. Melt the butter in a large skillet over medium-high heat.

2. 2

   Add the pineapple and a pinch of salt; cook, turning the pineapple occasionally, until softened and browned in spots, 5 to 7 minutes.

3. 3

   Reduce the heat to medium and stir in 1/4 cup dulce de leche.

4. 4

   Cook until the pineapple is glazed, 2 to 3 more minutes.

5. 5

   Remove from the heat; let cool slightly.

6. 6

   Place the rolls, cut-side up, on a baking sheet; bake until lightly toasted, about 3 minutes.

7. 7

   Beat the heavy cream, vanilla and a pinch of salt in a medium bowl with a mixer on medium speed until stiff peaks form, 1 to 2 minutes; fold in 2 tablespoons dulce de leche until just combined.

8. 8

   Spread each roll half with about 1/2 tablespoon dulce de leche and top with the pineapple mixture.

9. 9

   Top with ice cream, the whipped cream, dulce de leche and coconut.

10. 10

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.

No additional tips available.