PINA COLADA ICE CREAM

Pina Colada Ice Cream. Is there even anything else that sounds quite as perfect for summer?

Imagine ordering your favorite tropically frosty cocktail – or maybe your fifth one – and not quite finishing it. In the to-go box it goes (because we don’t waste alcohol in this family, Shirley,) and your freezer keeps it safe and sound until the following day.

Voila. You’ve just elevated your cocktail – and created pretty much this exact ice cream recipe.

An added bonus to this Pina Colada Ice Cream is that it’s vegan AND dairy free!

That’s right – these lovely scoops are made purely from coconut milk and coconut cream, with some tasty fresh pineapple (and its juices) to add some zing and texture. Can your cocktail say that?

This also a no-churn ice cream recipe! Meaning you don’t have to worry about buying any special machines or mixer attachments. Pop everything in your blender, pour it into a freezer-safe container, and in a few hours, you’ll be scooping it right out. No need to even bother with bowls!

INGREDIENTS

• 3 cups fresh pineapple chunks, frozen, divided
• 1/2 cup pineapple juice, chilled
• 1 can coconut milk, chilled
• 1 cup coconut cream, chilled
• 3 tablespoons rum (optional)
• 1 1/2 cups sweetened coconut flakes

INSTRUCTIONS

1. In a blender, combine 2 cups frozen pineapple, pineapple juice, coconut milk, coconut cream, and rum (if using.) Pulse until well blended.
2. Pour half the liquid into an airtight, freezer-safe container. Sprinkle in half of the flaked coconut, then pour in the remaining liquid. Plop remaining pineapple chunks into the liquid, then sprinkle with the rest of the coconut.
3. ............................

for full instruction please see : www.yellowblissroad.com

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