Piña Colada Ice Cream Recipes

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.

PIñA COLADA ICE-CREAM PIE

Piña Colada Ice-Cream Pie image

Take ice cream pie to a must-try level with five easy ingredients.

Provided by By Betty Crocker Kitchens

Categories Dessert

Yield 8

Number Of Ingredients 5

Ingredients

1/2 cup canned cream of coconut (not coconut milk)
1 can (8 ounces) crushed pineapple in juice, drained
2 tablespoons light rum, if desired
5 cups vanilla ice cream, softened
1 package (9 ounces) ready-to-use graham cracker pie crust (10 inches in diameter)

Steps:

Gently stir cream of coconut, pineapple and rum into ice cream in large bowl. Spoon into pie crust. Cover and freeze at least 4 hours or overnight.
Let pie stand at room temperature 10 to 15 minutes before serving.

Nutrition Facts : Calories 395, Carbohydrate 41 g, Cholesterol 35 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 160 mg

PINA COLADA ICE CREAM

Pina Colada Ice Cream image

I enjoy making my own ice cream once in a while using my ice cream machine. The beauty of this homemade recipe is it's all natural ingredients with no preservatives which are usually found in store bought ice cream. I came up with this sweet treat using fresh pineaple and coconut milk. Sweet and refreshing taste of the south!

Provided by Chouny

Categories Pineapple

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups coconut milk
1 cup table cream
1 cup fresh pineapple chunk
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon rum extract
1 pinch salt

Steps:

Puree pineaples with food processor.
With mixer, mix together with all remaining ingredients until sugar disolves.
Pour into frozen canister of ice cream machine, mix for approximately 45 minutes.
Freeze for approximately 4 hours.
Serve with fresh pineaple.

NEXT BEST THING TO LULU'S PINA COLADA

Next Best Thing to Lulu's Pina Colada image

Jimmy Buffett's sister, Lulu, owns a very popular restaurant in Gulf Shores, Alabama. Lulu's serves the ABSOLUTE best Pina Colada in the world there! Here is the next best thing to one of hers! If you can't find the frozen mixer, 1/2 can coconut cream and enough pineapple juice to create a simulated 'can's worth' will work.

Provided by Simon'sMom

Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

1 (10 ounce) can frozen pina colada mix
1 cup crushed pineapple in juice, undrained
1 cup vanilla ice cream
1 (750 milliliter) bottle mango flavored rum
8 cubes ice
¼ cup whipping cream
4 cherries with stems

Steps:

Combine the pina colada mix, pineapple with juice, vanilla ice cream, rum, and ice in a blender. Blend until slushy.
Pour the whipping cream into a bowl, and beat until soft peaks form. Stir into the pina colada mixture to blend evenly; pour into four glasses. Top each drink with a cherry.

Nutrition Facts : Calories 639.8 calories, Carbohydrate 34.6 g, Cholesterol 34.9 mg, Fat 10.6 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 6.8 g, Sodium 40.4 mg, Sugar 32.1 g

PINA COLADA

Pina Colada image

Thanks to the inclusion of coconut rum, it's difficult to detect any taste of alcohol in this extra creamy-delicious Piña Colada. The rum may be left out altogether for a delightful tropical drink your entire family will enjoy!

Provided by Debs Recipes

Categories Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

4 ounces cream of coconut
4 ounces pineapple juice
1 1/2 ounces rum (Bacardi Gold)
1 1/2 ounces coconut rum (Malibu)
2 cups crushed ice

Steps:

Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

Nutrition Facts : Calories 454.1, Fat 9.3, SaturatedFat 8.8, Sodium 29.6, Carbohydrate 37.5, Fiber 0.2, Sugar 34.9, Protein 0.9

PIñA COLADA ICE LOLLIES

Piña colada ice lollies image

These easy-to-make alcoholic ice lollies are guaranteed to put you in a weekend mood, with white rum and creamy coconut...

Provided by Katy Gilhooly

Categories Snack, Treat

Time 15m

Yield Makes 8 x 80ml lollies

Number Of Ingredients 6

Ingredients

450g fresh pineapple chunks
4 tbsp Malibu
zest and juice 0.5 lemon
2 tbsp icing sugar
100ml coconut cream , plus 2 tbsp extra for dipping
2 tbsp desiccated coconut

Steps:

Whizz the pineapple in a food processor until it is quite smooth but still has some texture. Add the Malibu, 2 tbsp lemon juice zest, icing sugar and coconut cream and whizz again to combine. Taste the mixture - it should be sweet and sharp. Add more lemon juice or icing sugar if needed. Divide between the lolly moulds and freeze for 1 hr until thick enough to hold a lolly stick upright. Push a lolly stick most of the way into each mould and freeze for another 6-8 hrs until solid.
Meanwhile toast the coconut flakes in a dry pan until they are a light golden colour. Pull the lollies by their sticks to remove them from the mould. If they are stuck dip the mould in hot water for 10 secs and try again. Dip the tip of each lolly in the extra coconut cream then roll in the desiccated coconut. Either serve straightaway or wrap each lolly in baking parchment and store in individual airtight freezer bags for up to 1 week.

Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein

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