Piña Colada Ice Cream

Summertime is coming… blue skies, warm weather, evenings spent out on the back deck by the firepit… enjoying a dish of homemade Piña Colada Ice Cream! Oh boy – I can hardly wait!Piña Colada Ice Cream / The Grateful Girl Cooks!  Enjoy a taste of the tropics with this simple, delicious homemade ice cream!
We have had the wettest winter I can remember in a LONG time here in Oregon, and we are LONGING for sunshine and hot weather to finally make it’s appearance!  One of the traditions we have is to make homemade ice cream throughout the year… at least this Piña Colada Ice Cream makes it FEEL like summer, thanks to it’s coconut/pineapple tropical flavor!

The ice cream is very easy to make. Here’s how:  In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. (If desired, you can add 1/4 teaspoon of Rum extract, but it is not necessary).  Stir until combined.  Add coconut flakes and stir.  Pour this mixture into the canister of an ice cream maker and freeze according to manufacturer instructions. (I use an electric indoor machine and it takes 20-25 minutes for soft serve consistency).  About 5 minutes BEFORE the ice cream is done, add drained crushed pineapple.

When ice cream is done, transfer it to a freezer safe container with a lid. Freeze an additional 3-4 hours until firm.  When it is ready to serve, garnish each scoop with toasted coconut flakes (see notes section of printable recipe for instructions on how to toast the coconut).

Piña Colada Ice Cream / The Grateful Girl Cooks!

That’s it! Enjoy a “taste of the tropics” any time of the year with this simple and delicious ice cream! Sure hope you enjoy it.

Piña Colada Ice Cream / The Grateful Girl Cooks!Recipe Source:  Unknown. Copied recipe onto notebook paper many, many years ago, but did not write down the source. Oops.

Piña Colada Ice Cream
 
Prep time
Total time
 
Enjoy a taste of the tropics with this delicious homemade ice cream!
As Prepared By:
Recipe type: Dessert
Serves: 1½ quarts
Ingredients
  • ¾ cup whipping cream
  • 1 can cream of coconut
  • 1 cup coconut milk
  • 2 Tablespoons pineapple juice (reserved from can of crushed pineapple)
  • ¼ teaspoon Rum extract (optional-not necessary)
  • 1 cup coconut flakes
  • ¾ cup canned crushed pineapple, drained (juice reserved)
  • ¼ cup TOASTED coconut flakes, for garnish (see Notes section for instructions)
Directions
  1. In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. (you can also add ¼ teaspoon of Rum extract, if desired). Stir until combined. Add coconut flakes and stir to incorporate. Pour this mixture into canister of ice cream maker and freeze according to manufacturer instructions. About 5 minutes BEFORE the ice cream is done, add drained crushed pineapple.
  2. When ice cream is done, transfer it to a freezer safe container with a lid. Freeze for an additional 3-4 hours until firm. When it is ready to serve, garnish each scoop with toasted coconut flakes (see notes section of printable recipe for instructions on how to toast the coconut).
Notes
To toast coconut flakes for garnish: Preheat oven to 325 degrees. Spread coconut evenly on cookie sheet lined with parchment paper. Bake for about 15-20 minutes. Check it every 5 minutes. Remove from oven when coconut is golden brown. Remove coconut from cookie sheet; let cool completely before garnishing ice cream.

Here’s one more to pin on your Pinterest boards!Piña Colada Ice Cream / The Grateful Girl Cooks!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Leave a Reply