Phenomenal Phoods

Tropical Ice Cream Sundaes

Ingredients:

• 1/2 cup Baker's Corner Brown Sugar
• Juice of 2 fresh oranges (about 1/2 cup)
• 1/3 cup Simply Nature Raw Cashews, Walnuts and Macadamia Nuts, roughly chopped
• 1/3 cup Baker's Corner Coconut Flakes
• 1 mango, peeled and sliced
• 1/2 pineapple, peeled and sliced
• 1/4 papaya, peeled and sliced
• 2 peaches or nectarines, sliced
• 2 red cherries
• 3 cups Specially Selected Super Premium Vanilla Ice Cream
• 2 Simply Nature Coconut Cashew Crisps
• 2 Benton's Vanilla Cream Wafer Rolls
• Friendly Farms or Fit & Active Whipped Dairy Topping

Instructions:

1. Combine fresh orange juice and brown sugar in a small saucepan over medium-low heat. Bring to a boil, and let cook for 5 minutes until the sugar is dissolved and the syrup has thickened slightly. Transfer to a heat-safe dish and cool in the fridge or freezer for 10-15 minutes before adding to your sundaes.*
2. Heat grill or grill pan over medium heat. While the grill is heating up, slice and peel the fruit. Use half rings for the pineapple and papaya and slices for the nectarines and mango.*
3. Place the sliced fruit on the grill for 2-3 minutes per side, just long enough to get some lovely grill marks. Use tongs to remove and let sit on a plate to cool for a few minutes before assembling your sundaes.
4. Toast the chopped nuts and coconut flakes in a pan over medium-low heat until lightly browned.
5. Add scoops of vanilla ice cream, sprinkles of chopped nuts and coconut flakes and grilled tropical fruit to a large sundae glass or bowl in alternating layers until full.
6. Pour a drizzle of the cooled orange syrup over the sundae.
7. Top with a swirl of whipped topping, a cherry, a coconut cashew crisp and a vanilla cream wafer roll.