Boozy Smooth Ice Cream Recipes

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BOOZY PIñA COLADA ICE CREAM



Boozy Piña Colada Ice Cream image

Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.

Provided by Rhoda Boone

Categories     Summer     Tropical Fruit     Pineapple     Dessert     Frozen Dessert     Rum     Coconut     Ice Cream

Yield 8 servings (makes about 1 quart)

Number Of Ingredients 6

1 cup frozen pineapple chunks
1/4 cup light rum
2 pints coconut-flavored (not non-dairy) ice cream, such as Talenti
Maraschino cherries (for serving; optional)
Special Equipment
A 9x5" loaf pan

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.

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