Piña Colada Ice Cream
Servings: 16 quart
Calories: 176kcal
Make your favorite frozen drink into tropical Piña Colada Ice Cream! Loads of coconut and pineapple will have you feeling like you are on vacation.
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Equipment
Ingredients
- 1 cup heavy cream
- 13.5 ounces unsweetened coconut milk
- 1/2 cup sugar
- 1/2 cup cream de coconut
- 20 ounces crushed pineapple in juice
- Pinch of salt
- Toasted coconut (coconut flakes) for garnish, optional
- Maraschino cherries for garnish, optional
Instructions
- Prepare the ice cream maker according to the package directions (usually a 24 hour freezing time).
- Combine the heavy cream, coconut milk, sugar and coconut creme to a heavy bottom sauce pan. Stir over low-medium heat until the sugar dissolves. Stir in the crushed pineapple with juice and the salt. Remove from the heat and cool.
- After 10-15 minutes, transfer the mixture to a mixing bowl, cover and chill for at least 1 hour, stirring at least once. This works best if the whole bowl is chilled, so it might take up to 2-3 hours depending on your fridge and how frequently it is opened.
- Add the ice cream mixture to the prepared ice cream maker, churning for 20-25 minutes. The ice cream will be soft. Transfer to an ice cream container or a loaf pan, cover and freeze for 10-12 hours, or overnight for best results.
- When ready to serve, scoop and garnish with toasted coconut and/or maraschino cherries.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 176kcal | Carbohydrates: 14g | Protein: 1g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 20mg | Sodium: 9mg | Potassium: 142mg | Fiber: 1g | Sugar: 12g | Vitamin A: 235IU | Vitamin C: 4.3mg | Calcium: 20mg | Iron: 0.7mg
