Pina Colada Ice Cream
Homemade Pina Colada Ice Cream made with canned pineapple chunks, fresh cream and coconut cream, Malibu coconut rum and condensed milk, a fantastic no-churn ice cream to enjoy all summer long. Beautifully flavourful and refreshing, the perfect treat for grown-ups.
Servings: 10 scoops
- 300 ml double cream (heavy cream)
- 1 tin condensed milk (400 ml, 13 oz)
- 200 ml coconut cream
- 1 tablespoon Malibu coconut rum
- 1 tin pineapple chunks (400 g, 13 oz)
Reserve the juice/syrup from the tin of pineapple, and add the chunks to a blender.
Blitz until smooth - I got one cup of pineapple puree.
Add the puree to a pan set over a low to medium heat.
Simmer gently until the puree reduces its volume by half, then remove from the heat and cool down completely.
Beat the cream using an electric mixer until it holds stiff peaks.
Add the condensed milk, coconut cream, coconut rum, and mix again to get a smooth mixture.
Transfer it to a freezer-friendly tupperware, and use a teaspoon to add the cold pineapple puree to the mixture to create a ripple effect.
Freeze for at least 6 hours, ideally overnight.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
Calories: 300kcal | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 63mg | Potassium: 235mg | Fiber: 1g | Sugar: 22g | Vitamin A: 547IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg