Description
Buttery toasted King’s Hawaiian sweet rolls stuffed with bruleed pineapple, coconut ice cream, and a quick homemade ube icing drizzle for an easy summer ice cream sandwich.
Ingredients
Scale
- 4 King's Hawaiian sweet rolls (or limited-edition Ube Coconut rolls)
- 2 tbsp unsalted butter (room temperature)
- 1/2 can Dole pineapple chunks (about 1 cup)
- 2 tbsp granulated sugar (optional, for brulee)
- 4 scoops coconut ice cream
- 1/2 cup powdered sugar
- 3 tsp water
- 1/4 tsp ube extract
Equipment
Instructions
- Toast the rolls. Preheat the oven to 350F. Slice each roll into a top and bottom, butter the bottoms, put the tops back on, and toast on a parchment-lined baking pan for 10 minutes.
- Brulee the pineapple. Pat half a can of pineapple chunks dry, push them together on a fire-safe metal pan, sprinkle with granulated sugar, and torch until browned and bubbling.
- Make the icing. Whisk the powdered sugar and water until smooth, then whisk in the ube extract until the color is even.
- Fill. Spoon pineapple onto each bottom, add a scoop of coconut ice cream, and drizzle with half the icing.
- Top and serve. Replace the toasted tops, drizzle with the remaining icing, and serve immediately.
Notes
- Toast, do not fully bake, the rolls, 10 minutes keeps them warm and crisp, not dry.
- Pat the pineapple dry so it caramelizes instead of steaming under the torch.
- Only use a fire-safe metal pan for the brulee step, never nonstick.
- Assemble and eat right away so the ice cream stays scoopable and the rolls stay warm.
- Add ube extract a drop at a time, strength varies by brand.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: Filipino, Hawaiian
Nutrition
- Serving Size: 1 sandwich
- Calories: 380 kcal
- Sugar: 34g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg