Happy Tuesday everyone. I hope everyone had a safe and fun holiday. After sleeping on an air mattress in a tent for 4 days, it's really good to get back to civilization and my OWN BED! Today I have a delicious ice cream recipe to share with you that you're going to love.
Even though I don't drink alcohol, I still love the flavors of pina colada. Pineapple and coconut just go well together. Creamy coconut and tangy sweet pineapple-YUM! Now that the weather is warm, I've been keeping homemade ice cream in the freezer pretty much all the time. It's just too tempting not too.
This particular ice cream was a big hit in our house first of all because of the wonderful flavor, but also because it's dairy-free. Coconut milk in place of regular dairy milk and/or cream obviously works because of the pina colada flavor profile but it's also nice and creamy so you still get a good texture when you us it.
Pina Colada Ice Cream
1 1/2 cups sugar
1 1/2 cups water
1-15 1/4-oz can crushed pineapple, undrained
1 cup coconut milk (full-fat)
Combine sugar and water in a saucepan; bring to a boil until sugar dissolves. Set aside to cool.
Once sugar and water have cooled, pour into a mixing bowl and add pineapple and coconut milk. Whisk together until incorporated. I used a stick blender to more finely chop the pineapple and give it a little smoother texture, but it is not necessary.
Pour ice cream base into chilled ice cream maker and freeze according to manufacturer's instructions. Spoon ice cream in to freezer-safe containers and freeze until set.
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