What’s not to love about this recipe?
The quintessential holiday drink is transformed into a creamy and indulgent ice cream, rich with coconut and spiked with rum.
These would be perfect for a summer cocktail party – easy to prepare ahead of time, you need only spoon scoops into small glasses and garnish with bright cocktail umbrellas for a delightful dessert.
One of the best things about this recipe is that you don’t need to be the owner of an ice cream maker.
Simply whip everything together the night before and place in the freezer. Too easy!
piña colada ice cream
1/2 cup pineapple juice
1/3 cup of malibu or other white rum
3-4 drops coconut essence
2 tbsp lime juice
2/3 cup icing sugar, sifted
500ml thickened cream
1/4 cup coconut chips, for garnishing
Pour the pineapple juice and rum into the bowl of a mixer. Add the coconut essence, lime juice and icing sugar, and whisk on low to dissolve the sugar.
Pour in the thickened cream and whisk until soft peaks form. Keep an eye on the mixture, as it will thicken quite quickly and you don’t want to over beat it.
Taste to see if the mixture needs more coconut essence or a squeeze of lime juice, then spoon into a shallow, airtight container.
Smooth over the top and freeze overnight.
Remove the ice cream from the freezer about five minutes before serving to allow it to soften slightly.
Lightly toast the coconut chips in a hot, dry frypan until lightly golden.
Sprinkle a little over each ice cream portion and garnish with cocktail umbrellas if you’re feeling in the mood to celebrate!