Name: Piña Colada Ice Cream
Ingredients: 1 1/2 cup (290 g) frozen pineapple chunks; 1 cup (235 ml) coconut cream; 1 cup (235 ml) full-fat coconut milk; 1/8 teaspoon xanthan gum; 1/2 cup (120 ml) agave nectar; 1 teaspoon lime juice; 1/8 teaspoon salt; 1/2 teaspoon white rum (I like Wray & Nephew brand)

Piña Colada Ice Cream

By: Lloyd Rose, excerpted from Island Vegan

Pina Colada Ice Cream

By: Lloyd Rose, excerpted from Island Vegan

This frozen Puerto Rican cocktail delight turned into ice cream has a luscious creaminess that is heavy on pineapple and coconut flavors. This is one of my favorite ice creams to enjoy when the sun is blazing. Full-fat coconut cream and coconut milk are responsible for the smooth texture of this treat.

Yields4 Servings

Easy

Make Ahead RecipeYes

Recipe CourseDessert

EquipmentIce Cream Maker

Ingredients

1 1/2 cup (290 g) frozen pineapple chunks
1 cup (235 ml) coconut cream
1 cup (235 ml) full-fat coconut milk
1/8 teaspoon xanthan gum
1/2 cup (120 ml) agave nectar
1 teaspoon lime juice
1/8 teaspoon salt
1/2 teaspoon white rum (I like Wray & Nephew brand)

INSTRUCTIONS

Add all of the ingredients to a high-powered blender and blend from low to high speed for 2 minutes.
Pour the mixture into an ice cream machine, then follow its settings to achieve the perfect batch of ice cream.
Note: If you have no ice cream machine, pour the mixture into a sealed container and place it in the freezer for 6 hours. Remove it from the freezer every 45 minutes and give it a mix with a fork or hand mixer to break the ice crystals. This will result in a smoother batch of ice cream by the sixth hour.

If frozen overnight, let it defrost at room temperature for 30 minutes to make it easier to scoop with a hot spoon.

Tip

The brand called Rooster™ is my favorite brand to use for coconut cream and coconut milk when making ice creams. The coconut milk can have guar gum, which helps give ice cream an even smoother texture.