Piña Colada Ice Cream (Non-alcoholic & sugar-free)
Ingredients:
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 (1 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 cup) flaked coconut or shredded coconut (unsweetened)
1 ½ teaspoon rum flavouring
Method:
- Combine double cream/heavy cream, evaporated milk, cream of coconut, your 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 minutes. Add the lime juice, and pineapple, blending in with a spatula.
- Pour contents into a loaf pan or an ice cream canister.
- 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.
- 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.
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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.
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