Pina Colada Ice Cream Food

PIñA COLADA ICE CREAM

Steps:

• 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!

PINA COLADA

Steps:

• Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
• Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

PINA COLADA ICE CREAM

Steps:

• Puree pineaples with food processor.
• With mixer, mix together with all remaining ingredients until sugar disolves.
• Pour into frozen canister of ice cream machine, mix for approximately 45 minutes.
• Freeze for approximately 4 hours.
• Serve with fresh pineaple.

PINA COLADA

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PIñA COLADA "NICE" CREAM

Steps:

• Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth.
• Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until firm, at least 8 hours or overnight.
• Meanwhile, toast the coconut for topping: Preheat the oven to 325˚ F. Spread the coconut on a baking sheet and bake, stirring occasionally, until lightly golden, 10 to 12 minutes. Let cool.
• Scoop the "nice" cream into bowls and top with the toasted coconut.

BOOZY PIñA COLADA ICE CREAM

Steps:

• Purée pineapple and rum in a blender until smooth.
• Meanwhile, let ice cream sit at room temperature until soft enough to scoop, 5-10 minutes. Transfer 1 pint to loaf pan, spreading into an even layer with a spoon. Dollop half of pineapple mixture over ice cream. Top with second pint of ice cream, spreading into an even layer with spoon. Dollop remaining pineapple mixture over.
• Tightly wrap with plastic and freeze until cold, at least 2 hours. Serve topped with cherries, if desired.
• Do Ahead
• Ice cream can be made 3 months ahead. Keep frozen.