Easy Piña Colada Ice Cream

Piña Colada Ice Cream (Non-alcoholic & sugar-free) 

1  fresh pineapple (use half of the whole pineapple), chopped into small chunks (or use 1 can of crushed pineapple). 
5-8 large pineapple chunks, for topping 
125 ml (1/2 cup) evaporated milk, chilled overnight 
125 ml (1/2 cup) double cream  
415 ml (can) coconut cream, chilled overnight 
½ teaspoon lime juice (optional) 
¼ teaspoon coconut essence 
100 g (1 cup) zero-calorie Confectioners’ sweetener or Icing sugar 
75 g (2/3 cupflaked coconut or shredded coconut (unsweetened) 
1 ½  teaspoon rum flavouring 

  1. Combine double cream/heavy cream, evaporated milk, cream of coconutyour confectioners' sweetener of choice, and rum flavouring in a large bowl of a standing mixer. Whip together using an electric mixer or a hand mixer until soft peaks form, about 3-4 minutesAdd the lime juice, and pineapple, blending in with a spatula. 
  1. Pour contents into a loaf pan or an ice cream canister 
  1. Freeze for  2-4 hours checking every 45 minutes and stirring ice cream evenly each time. Ice cream is ready when it is firm and able to be scooped out. 
  1. Serve with toasted coconut flakes, and top with grilled pineapple chunks. 

Tip: Toasting coconut/browning pineapple: In a medium saucepan thoroughly sprayed with cooking oil, turn on medium heat. Add the coconut and 5-8 pineapple chunks. Cook until coconut and pineapple browns. You will know it's done because the fragrance deepens when pineapple and coconut cooks so this will only take a minute or so. 


Note: This is a sugar-free recipe. To keep this ice cream with no added sugar, it is important to use “evaporated“ milk as listed, not to be confused with condensed milk that is sweetened. I typically use monk fruit sweeteners or a granulated Stevia blend. Otherwise, to make this recipe regularly with sugar, you can swap out the evaporated milk for condensed milk, and use less sweetener in the recipe. 

Recipe by Madison of FASHION TALES BLOG

Print Recipe Here.