If you like piña coladas… getting caught in the rain. If you’re not into yoga, if you have half a brain. I honestly can’t help myself sometimes.
And yes, you will now have that song stuck in your head for the majority of the day. (Terribly sorry, but only a little!)
Turn your favorite frozen drink into tropical Piña Colada Ice Cream! Loads of coconut and pineapple will have you feeling like you are on vacation.
You know you are singing it! Just did out loud and got a very disapproving look from my cat. Apparently I do not have the gift of song. It is officially summertime and this time of year gets me inspired.
I am inspired to sit outside. I am inspired to get the grill going. And I am inspired to dust of that blender and put it to good use. Because seriously, who doesn’t want a refreshing, cool, frozen drink that tastes of vacation?
But what if… you didn’t need to get out the blender and you could keep your summer crush in the freezer? You can with Piña Colada Ice Cream!
Coconut and pineapple: two iconically summery, tropical flavors that play so well together that I crave them year-round. Honestly, they are best buds.
But why do they always have to be blended and sipped? No one ever said I couldn’t make them into an amazing and refreshing dessert and eat them with a spoon. I am breaking all the rules!
While no-churn ice creams are super time saving and totally fabulous in a pinch, I do prefer churned.
True, it requires foresight and certainly more time, but in the long run, the rich, creaminess is worth it!
Piña Colada Ice Cream came to me when I saw a coconut ice cream made from coconut milk for vegan frozen treat lovers. It got the wheels turning, but I knew I had to make it a little different.
And while that version sounds delicious and I have complete respect for those who love coconut milk-based dairy products, I am partial to heavy cream.
I landed with coconut milk light and refreshing, coconut creme with it’s sweetness and velvety texture, as well as crushed pineapple AND pineapple juice for a juicy bite in every spoonful.
This ice cream is my version of a “Caribbean island” in a cup. And while it is fantastic on its own, I spruce it up with a few toppings that make it seem even more cocktail like – a pinch of toasted shredded coconut and a few maraschino cherries.
Here you go folks, Piña Colada Ice Cream!
If you are looking for ice cream maker ice cream recipes, check these out:
Piña Colada Ice Cream
- Prepare ice cream maker according to package directions (usually a 24 hour freezing time).
- At least 2-6 hours before churning, add heavy cream and sugar to a heavy bottom sauce pan. Stir over low-medium heat until sugar dissolves.
- Stir in coconut milk, coconut creme, crushed pineapple (whole can including juice) and salt. Stir until smooth (except for the pineapple pieces).
- Transfer mixture to a heat safe bowl with a lid, refrigerate for at least 2 hours before churning. Longer is perfectly fine, just not any shorter.
- Churn in ice cream maker for 25-20 minutes. Transfer to a freezer safe dish, cover and freeze for an additional 2-4 hours, although overnight is best.
- 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!