Ice Cream Sliders

Neens from Ono Yum
Meet the Chef!
Neens from Ono Yum
Neens grew up in the island-style communities of San Diego. Far from Hawaii, but close to plate lunch, surfing and ukulele jammin, Neens is the creator of the Musubi Map and the I Love Poke Festival, both vehicles that reflect his passion for all things Hawaiian. He was raised on local-style home cooking thanks to his Mom, Gles, also known as the Filipina Betty Crocker. This recipe is one of Neens’ favorite dishes that he grew up eating, courtesy of his Mom. Thanks, Mom!
Recipe Details

1 carton Magnolia Ube Macapuno Ice Cream

1 carton Haagen Dazs Chocolate Ice Cream

1 carton Haagen Dazs Pineapple Coconut Ice Cream

peanut butter

Strawberries, chopped

Other ice cream toppings, optional

Step 1
Grill bread in a skillet with some butter, or toast in a toaster oven until golden brown
Step 2
When making the Chocolate Peanut Butter slider, spread a generous portion of peanut butter on the bottom half of slider. Place a scoop of ice cream on the bottom half of the slider rolls
Step 3
Add a topping. When making the Lava Flow (Pineapple Coconut w/ strawberries), add strawberries on top of the ice cream scoop
Step 4
Crown each slider with the top half of the roll, get messy and enjoy!

Neens from Ono Yum says:

The key to these ice cream sliders is to serve them while the bread is still warm and the ice cream is still very cold. You will get a contrast of warm and cold, as well as a nice crunch from the toasted bread. So make them fast. You can also make up your own flavor combinations!

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In this recipe!
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