On a hot summers day, this Piña Colada Ice Cream is the perfect refreshing treat!
How to make Piña Colada Ice Cream
Prepare your ingredients
This ice-cream is really easy to make. Start by preparing your cashews soaking them. Place the cashew nuts in a bowl and cover them with filtered water. Leave for 4 hours, then rinse them clean and drain before use.
To prepare your coconut milk, place the can in the fridge overnight. This will cause the fats to separate from the water. You only want to use the thick coconut cream from the top of the can, not the liquid from the bottom of the can.
Next prepare your pineapple by removing the skins. Cut the pineapple vertically into quarters. You’ll want to cut away the thick center core piece and use only the soft flesh.
Make the ice cream base
Add all of the ingredients to a high speed blender or food processor and blitz until the mixture is completely smooth and creamy, without lumps. If the mixture heats up during blitzing, allow the mixture to cool completely before the next step which is adding it to the ice-cream maker. Adding a warm mixture to your ice-cream maker will heat up the frozen machine and thus, prevent your ice-cream from reaching the correct consistency as it will not be cold enough.
Churn and freeze
Once the mixture is cool, add it to your ice-cream maker and churn according to the manufacturer’s instructions. You can enjoy it straight from the ice-cream maker as soft serve if preferred.
NOTE: If you do not own an ice-cream maker, skip this step and move straight to freezing the ice-cream. Then remove it from the freezer after 2 hours, and blend it in your food processor to remove any ice crystals and re-freeze for about 4 hours.
Next transfer the ice-cream to a loaf tin lined with some parchment paper and cover it more parchment to prevent the direct air getting to the ice-cream while in the freezer. Freeze the ice-cream for 4 hours, it may require less time depending on how good your freezer is!
Before serving, remove the ice-cream from the freezer for 10-15 minutes to allow it to thaw very slightly and become more scoop-able.
¾ cup Cashews soaked *see notes above
2 cups fresh pineapple chopped
1 400ml can chilled coconut milk *see notes above
½ cup Maple syrup
4 tbsp Coconut oil solid
1 tbsp Oak Infused Rum
¼ tsp Sea salt
Soak the cashews according to the recipe notes above.
Add the pineapple, soaked cashews, coconut milk, maple syrup, coconut oil, Oak Infused Rum and salt to a high speed blender.
Blitz for a few minutes until the mixture is completely smooth.
If the mixture has heated up from the blending process, allow it to cool to room temperature first before adding to your ice-cream maker. If you do not have an ice-cream maker, please see notes above.
Pour the mixture into your ice-cream maker and churn for 40 minutes or according to the manufacturers instructions.
Once the ice-cream has finished churning, transfer it to a loaf tin lined with parchment paper and cover the top with more parchment paper so that it is not exposed to the air.
Place in the freezer to set for 4 hours before serving.