Description
A delightful Pineapple Bun Ice Cream Sandwich recipe from Hong Kong, combining soft pineapple buns with creamy ice cream.
Ingredients
Scale
- 2 large pineapple buns (store-bought or homemade)
- 1 pint vanilla ice cream (or your favorite flavor)
- 1/4 cup sweetened shredded coconut (optional)
- 1/4 cup crushed pineapple (drained, optional)
- 2 tablespoons unsalted butter, softened
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F.
- If using store-bought pineapple buns, place them on a baking sheet. If making homemade buns, prepare the dough and shape it into buns.
- In a small bowl, mix the softened butter, sugar, and cinnamon together until well combined.
- Spread this mixture on the top of each pineapple bun.
- Bake the buns in the preheated oven for 10-12 minutes, or until they are golden brown and the tops are slightly crispy.
- Remove from the oven and let them cool for a few minutes.
- While the buns are cooling, scoop the vanilla ice cream into a bowl and let it soften for about 5 minutes.
- If desired, mix in the crushed pineapple and shredded coconut for added flavor.
- Once the buns are cool enough to handle, slice each bun in half horizontally.
- Generously fill the bottom half of each bun with the ice cream mixture, then place the top half back on.
- Serve immediately or wrap each sandwich in plastic wrap and freeze for up to 30 minutes for a firmer texture.
Notes
- For a tropical twist, try adding a layer of fresh fruit like sliced strawberries or mangoes inside the sandwich.
- You can also substitute the vanilla ice cream with coconut or mango-flavored ice cream for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hong Kong
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg