Piña Colada Nice Cream Recipes
PINA COLADA ICE CREAM
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
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
PIñA COLADA "NICE" CREAM
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
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.
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- To start, peel and freeze bananas and pineapple chunks (preferably overnight). When they are frozen, add both fruits to a high-speed blender or food processor.
- To prepare the coconut shreds, preheat a toaster oven or oven to 200 degrees F. Spread the coconut shreds evenly on a baking sheet, and toast them for 6-8 minutes (or until they start to turn a golden brown).
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- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill.
- Arrange pineapple slices on sheet pan. Sprinkle tops with sugar. Transfer slices to grill, sugared-side down. Grill until charred and marked from grill, 2 to 3 minutes. Turn slices over and cook until charred and marked from grill, 2 to 3 minutes. Cut into 1-inch pieces and arrange on sheet pan. Freeze until completely firm, about 3 hours.
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