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Blue Bunny®
Fruit Salsa Sundaes

Warm glazed fruit with a subtle hint of cumin give these ice cream banana splits new flair.
Equipment: Medium Skillet 4 Dessert Bowls
Makes: 4 servings

Ingredients

  • 8 1/3 cups Blue Bunny® Sweet Freedom® Banana Split Ice Cream
  • 1 cup fresh pineapple chunks
  • 1 tbsp. light brown sugar
  • 6 medium fresh strawberries, diced
  • 1 large kiwi, peeled and diced
  • 1/8 tsp. ground cumin
  • 4 small firm bananas, cut in half lengthwise
  • Fat Free Whipped Topping, optional
  • Chocolate Sprinkles, optional
  • 4 Maraschino Cherries, optional

Instructions

1. In a medium skillet over medium-low heat, cook pineapple and brown sugar just until pineapple is softened, 5 minutes. Add strawberries, kiwi and cumin; cook several minutes until fruit is just heated through.
2. Arrange 2 banana halves in each of 4 dessert bowls; top each with 2 scoops ice cream. Spoon glazed fruits equally over ice cream. Garnish with whipped topping, chocolate sprinkles and a maraschino cherry, if desired. Serve immediately.
Blue Bunny®
Fruit Salsa Sundaes
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Used in this recipe:
Sweet Freedom®
Ice Cream
Banana Split

Vanilla flavored no sugar added light ice cream...

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