Piña Colada Ice Cream
When we go on vacation to tropical destinations, we like trying cocktails that we would have never had back home like Mai Tai, Piña Colada, Blue Hawaii, Margarita, Singapore Sling, etc. They are delicious, packed with flavor and set the tone for a relaxing and fun vacation!
I like them all and although I enjoy them when we are away, back home I usually drink the same old stuff. To break the pattern, I wanted to take one of them and create a recipe with it. The one I chose was Piña Colada because that’s the one I’d most likely end up drinking when I’m at a tropical destination. After many, many, many – did I mention “many” – attempts, I finally got it right!
In this episode, I’m sharing my Piña Colada Ice Cream with you! Well, I can go on and on about how tasty, creamy, velvety and beautiful this ice cream is, but the most important fact I really wanted to share is this cold treat tastes exactly like a Piña Colada! Although there’s rum in it, the texture is quite creamy because I incorporate Whipped Cream, giving just the right consistency to this ice cream.
This original cold treat is perfect on hot summer days. It’s also a delicious change when entertaining. Instead of the same old flavors of a banana split which are Chocolate–Strawberry–Vanilla with whipped cream and chocolate sauce, make it different with this Piña Colada Ice cream and other original flavors like my Passion Fruit Ice Cream or Coffee Ice Cream recipe…
Bon Appétit!
Note: In this recipe, I added rum so perhaps you want to reconsider serving this ice cream to minors.
Here are more delicious and original ice cream & cold treat recipes for you to try…
– Passion Fruit Ice Cream
– Kiwi Vodka Sorbet
– Fudgesicles
– Yogurt Bars with Fruit & Nuts
– Chocolate Peanut Butter Ice Cream
– Mango Sorbet
and for even more ice cream and cold treat recipes, click on this link… Recipe Category • Ice Cream & More
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Piña Colada Ice Cream
Hover to scale
Ingredients
- 1 can (14 oz.) sweetened condensed milk
- 2 tbsp. Malibu rum
- 1/2 tsp. pure pineapple extract
- 1/4 tsp. pure coconut extract
- 1 small pinch fleur de sel
- 2 cups cold 35% heavy cream
- 1/4 cup sweetened coconut flakes
Directions
- In a large mixing bowl, combine sweetened condensed milk, Malibu rum, pineapple extract, coconut extract and fleur de sel; whisk until blended.
- In the bowl of a stand mixer with the whisk attachment, pour in cold heavy cream; process on high speed until stiff peaks form.
- Add half of the whipped cream into the condensed milk mixture and gently fold in until fairly well mixed. Add sweetened coconut flakes and stir again.
- Add the condensed milk mixture into the remaining whipped cream and fold once again before transferring to a chilled loaf pan.
- Using a spatula, level it out, cover with plastic wrap and transfer to the freezer until it hardens, about 7 hours.
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