PINA COLADA NO CHURN ICE CREAM
INGREDIENTS
  • Cooking Time: freeze overnight
  • Servings: 6
  • Preparation Time: 30
  • 1 small pineapple
  • 3 tablespoons fresh ground coconut
  • 1 tin condensed milk 397g
  • 1 carton 284ml double cream (I used uht)
  • 1 tablespoon coconut rum
  • 2 tablespoons icing sugar
DIRECTIONS
  1. Cut and prepare the pineapple and put in a blender briefly. It should look like a pineapple smoothie, don’t worry if there are some shreds of pineapple this will add texture.
  2. Prepare the coconut by either blending the fresh chunks in a food processor, or simply rehydrating overnight if you’re using desiccated coconut.
  3. Mix the coconut and icing sugar together.
  4. Gradually add the wet ingredients; cream, pineapple, condensed milk and rum.
  5. Mix together well and place in a fairly shallow container overnight. (If you use one that’s too deep and narrow you may find the centre takes a lot longer to freeze totally).
RECIPE BACKSTORY
Ever wondered how to make ice-cream, at home, without any fuss? I’ve got an easy recipe that doesn’t involve any special equipment and is really easy to make! I first tried coconut ice cream in France with warm Nutella and it was absolutely amazing! So when I recently had some leftover fresh coconut in the house, I decided I had to give my own ice-cream recipe a go. There are a variety of flavours you could experiment with in this recipe – chocolate, vanilla, rose water, whiskey – but this time round I used pineapple, coconut and rum to make a boozy pina colada ice cream.