Boozy Piña Colada Ice Cream Recipes

BOOZY PIñA COLADA ICE CREAM

Boozy Piña Colada Ice Cream image

Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.

Provided by Rhoda Boone

Categories Summer Tropical Fruit Pineapple Dessert Frozen Dessert Rum Coconut Ice Cream

Yield 8 servings (makes about 1 quart)

Number Of Ingredients 6

Ingredients

1 cup frozen pineapple chunks
1/4 cup light rum
2 pints coconut-flavored (not non-dairy) ice cream, such as Talenti
Maraschino cherries (for serving; optional)
Special Equipment
A 9x5" loaf pan

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

Piña Colada

Don't let the lack of dairy in this nice cream fool you - the creamy canned coconut cream gives this sweet frozen (and vegan!) treat its creamy taste and texture.

Provided by Food Network Kitchen

Categories dessert

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 3

Ingredients

1 16-ounce bag frozen pineapple chunks
1 15-ounce can cream of coconut
1 cup sweetened shredded coconut

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.

STRAWBERRY DAIQUIRI PIñA COLADA ICE POPS RECIPE BY TASTY

Strawberry Daiquiri Piña Colada Ice Pops Recipe by Tasty image

These colorful, fruity, and boozy ice pops are a surefire summer hit! Layers of strawberry daiquiri, sweet coconut, and piña colada are fortified with coconut milk and rum for a creamy pop with a kick that is sure to get the party started!

Provided by Tikeyah Whittle

Categories Drinks

Time 5h20m

Yield 6 pops

Number Of Ingredients 10

Ingredients

¼ cup water
¼ cup sugar
20 oz strawberry, fresh or frozen
1 tablespoon fresh lime juice
2 teaspoons lime zest
4 tablespoons rum, gold or dark
1 can full fat coconut milk, 3 tablespoons reserved for the piña colada layer
4 tablespoons coconut rum
1 can pineapple, crushed with juices
4 tablespoons coconut rum

Steps:

Make the simple syrup: in a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves, about 5 minutes. Transfer the syrup to a heatproof container and let cool completely before using. Any leftover syrup will keep in the refrigerator for up to 1 month.
Make the strawberry daiquiri layer: In a 2-quart blender or food processor, combine the strawberries, simple syrup, lime juice and zest, and rum and blend until mostly smooth, 1-2 minutes. Divide the contents evenly between 6-8 ice pop molds, filling each ⅓ of the way. Cover with the lid (or place sticks in the middle) and freeze for at least 30 minutes before adding the next layer.
Make the coconut cream layer: Clean the blender. Reserve 3 tablespoons of coconut milk for the piña colada layer, then add the remaining coconut milk, coconut rum, and 3 tablespoons simple syrup to the blender and blend until well combined, 1-2 minutes. Carefully pour into the pop molds over the strawberry daiquiri layer, filling another ⅓ of the way. Place the tops back on (or sticks back in) and freeze for at least another 30 minutes before adding the final layer.
Make the piña colada layer: In a medium bowl, mix together the crushed pineapple and their juices and coconut rum. Let infuse for 5-10 minutes.
Clean out the blender. Add the crushed pineapple and rum mixture, reserved 3 tablespoons coconut milk, and 1 tablespoon simple syrup and blend until smooth and well combined, 1-2 minutes. Pour into the pop molds over the coconut cream layer, filling the rest of the way. Place the lid on (or sticks back in)-it may require a bit of force to get through the bottom 2 layers. Freeze for at least 4 hours, or up to overnight.
Remove the pop molds from the freezer and dip in room temperature water for no more than 60 seconds, being careful to avoid getting any water in the pops. Wiggle the sticks around every 20 seconds to loosen the pops from the molds. Remove the pops and wrap Individually in plastic wrap. The pops will keep in the freezer for up to 2 weeks.
Enjoy (responsibly)!

Nutrition Facts : Calories 413 calories, Carbohydrate 33 grams, Fat 27 grams, Fiber 3 grams, Protein 3 grams, Sugar 61 grams

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