Piña Colada in an Ice Cream Maker
Servings 10 drinks
Equipment
- Large mixing bowl or pitcher
Ingredients
- 1 22 ounce Coco Real Gourmet Cream of Coconut this is the creamiest!
- 1 46 ounce can of Dole 100% Pineapple Juice
- 1 cup water
- 2 ounces clear rum per drink
Instructions
Make the Base
- In a large bowl, whisk together the cream of coconut, pineapple juice, and water until completely smooth.Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
Churn
- Pour the chilled mixture into your frozen ice cream maker bowl. Churn according to the manufacturer's instructions, usually 20–30 minutes, until it reaches the consistency of soft-serve ice cream.Depending on your machine, you may need to churn the mixture in two batches.Transfer the finished mixture to a freezer-safe container and freeze for several hours until firm.
Very important!!! My ice cream maker is 2 quart, so I divided the mixture and churned 1/2 at a time. If using my Cuisinart churn, you must refreeze the insert at least 24 hours for the best result. Trust me on this! If you don't....It will NOT freeze. Just return the unused base to the fridge overnight.
Serve
- Pour the 1-1/2 to 2 ounces of white rum into your glass.
- Using an ice cream scoop, scoop the frozen base into a glass.
- Give the guest a large straw. They will stir to blend as they drink. Garnish with a pineapple wedge and a cherry, and enjoy!
I use chubby straws. They are easier to drink thick drinks through. If they are too long, just cut off the ends to the desired lenght.
The base keeps well to enjoy a drink as desired.
These are also wonderful with no alcohol!