I could have just named this recipe pineapple coconut ice cream, but after having spent the last 5 years of my life either pregnant, nursing, or both, Pina Colada Ice Cream is closest thing I have come to an adult beverage in a very long time. I imagine that you can add liquor to it and make it the real deal, but you may have to add some cashews or macadamia nuts while blending to make it creamier and not icy or watery. Keep in mind that lower proof liquors don’t freeze very well.

Dairy free ice cream is much easier to make than the dairy kind, simply mix coconut milk and fruit, vanilla, or chocolate and your sweetener of choice. Adding banana, cashews or macadamia nuts makes it creamier. For this pina colada ice cream I just blended some pineapple, coconut milk, banana and raw honey together until smooth and added some shredded coconut for added consistency and flavor.

For other frozen treats, try my one ingredient banana ice cream, chocolate mint ice cream pie, pumpkin ice cream, or Cardamom Roasted Figs Over Vanilla Dairy-Free Ice Cream.

 

Ingredients:

1/2 pineapple
14 ounces of full fat coconut milk ( BPA-free canned or homemade)
1/2 banana or 1/2 cup of macadamia nuts or cashews to make it creamier (optional)
1/2 cup of shredded coconut
Raw honey to taste

Preparation:

• Peel and cut the pineapple into large cubes.
• Place the pineapple cubes, coconut milk, banana, and honey into a blender and blend until smooth.
• Mix in the unsweetened shredded coconut using a spoon or just run the blender for a quick second. I like the ice cream to have pieces of coconut in it, but if you want a smoother consistency just blend until they are dissolved.
• Pour the mixture into BPA-Free Ice cream pop molds or into a an ice cream maker and follow the manufacturer’s instructions.
• Freeze and enjoy.

 

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