Grilled Pound Cake Ice Cream Sundae

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

300 g

Fresh Strawberries

or fruit of your choice

340 g

Pineapples

or fruit of your choice

1

Pound Cake

120 g

Butter

110 g

Brown Sugar

60 mL

Heavy Cream

5 mL

Vanilla Extract

425 g

Vanilla Ice Cream

Cooking Instructions

HIDE IMAGES

Step 1

Preheat the grill and grate to medium-high heat. Chop the Fresh Strawberries (300 g) and Pineapples (340 g) into even-sized pieces and add to the skewers (8-10). Slice the Pound Cake (1) as desired.

Step 2

Place the skewers and pound cake diagonally on the grill grate and cook until grill marks appear. Flip and repeat.

Step 3

Set the fruit aside and add the Brown Sugar (110 g) and Butter (120 g) to a cast iron melting pot over medium-high heat.

Step 4

Bring to a simmer, stirring often, until everything is melted and a foamy consistency is achieved.

Step 5

Remove it from the heat and stir in the Heavy Cream (60 mL) and Vanilla Extract (5 mL) until well-blended.

Step 6

Scoop Vanilla Ice Cream (425 g) into a dish, top with the grilled pound cake, cover with a skewer or two, and drizzle with the caramel sauce.