Pina colada ice cream

  • 1 cup heavy cream
  • ½ cup sugar
  • 13.5 ounce can unsweetened coconut milk
  • ½ cup coconut creme
  • 20 ounce can crushed pineapple
  • Pinch of salt
  • Toasted coconut, for garnish
  • Maraschino cherries, for garnish


1.Prepare ice cream maker according to package directions (usually a 24 hour freezing time).

2.At least 2-6 hours before churning, add heavy cream and sugar to a heavy bottom sauce pan. Stir over low-medium heat until sugar dissolves.

3.Stir in coconut milk, coconut creme, crushed pineapple (whole can) and salt. Stir until smooth (except for the pineapple pieces).

4.Transfer mixture to a heat safe bowl with a lid, refrigerate for at least 2 hours before churning. Longer is perfectly fine, just not any shorter.

5.Churn in ice cream maker for 25-20 minutes. Transfer to a freezer safe dish, cover and freeze for an additional 2-4 hours, although overnight is best.

6.Scoop and garnish with toasted coconut and/or maraschino cherries.

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