Pina Colada Ice Cream

• Produce

  • 1/2 cup Pineapples

• Canned Goods

  • 2 can Coconut milk

• Condiments

  • 2 tsp Vanilla extract or vanilla bean paste

• Baking & Spices

  • 1/3 cup Granulated sugar

• Nuts & Seeds

  • 1 Coconut flakes, toasted

• Drinks

  • 1/4 cup Pineapple juice

• Beer, Wine & Liquor

  • 1/4 cup Rum

Found on blahnikbaker.com

Description

Ingredients

• 1 can coconut milk (13.5 ounces)
• 1 can coconut cream (15 ounces)
• ⅓ – ½ cup granulated sugar (more to taste)
• ¼ cup pineapple juice
• 2 teaspoons vanilla extract or vanilla bean paste
• ½ cup diced pineapples, pureed
• ¼ cup rum (optional)
• toasted coconut flakes, to serve

Directions

• In a large bowl, whisk together the coconut milk, cream and sugar. Whisk for 2-3 minutes on low speed until sugar is dissolved. Stir in the pineapple juice, vanilla extract and pureed pineapples.
• Chill mixture for at least 2-2 hours (or overnight).
• Turn on your ice cream machine. Pour chilled mixture into the freezer bowl and let mix until thickened, about 25-30 minutes. If using rum, add in now and let churn for 2-3 more minutes.
• Transfer soft ice cream to a freezer safe bowl and freeze for an additional 2 hours to ripen.
• Serve with toasted coconut flakes.