Piña Colada Ice Cream Food

PIñA COLADA ICE CREAM

Steps:

• Prepare ice cream maker according to package directions (usually a 24 hour freezing time).
• 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.
• Stir in coconut milk, coconut creme, crushed pineapple (whole can including juice) and salt. Stir until smooth (except for the pineapple pieces).
• 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.
• 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.
• Scoop and garnish with toasted coconut and/or maraschino cherries.
• If you've tried this recipe, come back and let us know how it was!

BOOZY PIñA COLADA ICE CREAM

Steps:

• Purée pineapple and rum in a blender until smooth.
• Meanwhile, let ice cream sit at room temperature until soft enough to scoop, 5-10 minutes. Transfer 1 pint to loaf pan, spreading into an even layer with a spoon. Dollop half of pineapple mixture over ice cream. Top with second pint of ice cream, spreading into an even layer with spoon. Dollop remaining pineapple mixture over.
• Tightly wrap with plastic and freeze until cold, at least 2 hours. Serve topped with cherries, if desired.
• Do Ahead
• Ice cream can be made 3 months ahead. Keep frozen.

PIñA COLADA "NICE" CREAM

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.

PINA COLADA ICE CREAM

Steps:

• Puree pineaples with food processor.
• With mixer, mix together with all remaining ingredients until sugar disolves.
• Pour into frozen canister of ice cream machine, mix for approximately 45 minutes.
• Freeze for approximately 4 hours.
• Serve with fresh pineaple.

PINA COLADA

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PINA COLADA DUMP CAKE

Steps:

• Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water, Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.

PIñA COLADA

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

PINA COLADA ICE CREAM

Steps:

• Cube pineapple and puree in a blender; you should end up with 1 1/2 to 2 cups of puree.
• Blend all remaining ingredients into pineapple puree.
• Chill mixture until cold (about 1-2 hours).
• Process according to your ice cream machine directions.
• ** For a "lighter"/"diet" version:.
• sub 6 envelopes of "Equal" for the 2/3 cup powdered sugar (or use sweetner of your choice), and/or sub 2/3 cup 1% milk for the heavy cream.

PINA COLADA CHERRY LITE ICE CREAM

Steps:

• Mix liquids with sugar, stirring until sugar is dissolved.
• Pour into freezer container of ice cream maker and proceed however your machine's directions state.
• Add fruit for last 5 minutes.
• Allow to mature in freezer for an additional hour before serving.
• (Cooking time does NOT include the extra time in the freezer!).

PINA COLADA ICE CREAM BARS

Steps:

• Mix the crumbs, oats, almonds and butter until throughly combined.
• Line a 9" x 9" pan with wax paper.
• Press half the crumb mixture evenly in the pan.
• Mix the coconut with the remaining crumb mixture.
• Fold the pineapple and almond extract into the ice cream and spread evenly over the crumb mixture in the pan.
• Top evenly with the coconut crumb mixture.
• Freeze until firm.