Piña Colada 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.

PIñA COLADA "NICE" CREAM



Piña Colada

Don't let the lack of dairy in this nice cream fool you - the creamy canned coconut cream gives this sweet frozen (and vegan!) treat its creamy taste and texture.

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 3

1 16-ounce bag frozen pineapple chunks
1 15-ounce can cream of coconut
1 cup sweetened shredded coconut

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.

PINA COLADA ICE CREAM



Pina Colada Ice Cream image

A mixture of pineapple and coconut with a slight hint of rum flavoring makes this non-alcoholic ice cream a big hit on a hot summer day. I made this recipe up, but I think it's the best ice cream I've ever tasted. But be forewarned - it's very rich! Leftover ice cream keeps very well.

Provided by Shirley Els

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 2h10m

Yield 16

Number Of Ingredients 6

1 (20 ounce) can crushed pineapple, undrained
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut cream
1 cup sweetened flaked coconut
1 teaspoon rum flavoring, or more to taste
2 cups whole milk, or as needed

Steps:

  • Combine pineapple, condensed milk, cream of coconut, flaked coconut, and rum flavoring in a large bowl. Pour into an ice cream maker. Pour in enough milk to reach the freezer line of the ice cream maker.
  • Freeze ice cream according to manufacturer's instructions. Transfer canister to the freezer and freeze until ice cream is firm, 2 to 4 hours.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 35.6 g, Cholesterol 11.4 mg, Fat 8.4 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 6.9 g, Sodium 65.7 mg, Sugar 34.1 g

THICK AND RICH PINA COLADAS



Thick and Rich Pina Coladas image

If you so desire, you can add 1 Tbls. creme de bananes along with the rum. I prefer to leave out both and use the vodka.

Provided by Marg CaymanDesigns

Categories     Beverages

Time 10m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 7

1 (8 1/2 ounce) can cream of coconut
1 (8 ounce) can crushed pineapple, undrained
1 cup vanilla ice cream
1/3 cup flaked coconut
1/4 cup light rum or 1/4 cup vodka
3 cups crushed ice
additional flaked coconut

Steps:

  • Combine cream of coconut, pineapple, ice cream, coconut, and rum in an blender. Process until smooth.
  • Gradually add ice, processing until mixture is smooth and thickened. Pour into stemmed glasses and sprinkle with additional coconut.

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