Piña Colada Ice Creams
These naughty-but-nice treats have been shared with us by Alyce Alexandra. They are a novel variation on the classic cocktail, while also keeping you cool in the summer heat. Simply whip up the mixture in the thermo mixer and freeze for a minimum of 6 hours in iceblock moulds.
Recipe Tester Feedback: "Simple and refreshing. I served it as dessert at a BBQ, and it went down nicely on a hot summer day. Can easily take out the alcohol to suit young kids – mine enjoyed theirs!" - Christina
No: Gluten / Egg / Nuts
Preparation Time 5 minutes
Freezing Time 6 hours
Can be frozen
- pineapple - 400g, roughly chopped
- lime - 1, juice only
- coconut cream - 200g
- cream - 250g
- condensed milk - 350g
- coconut rum - 100g
- Add the pineapple (400g) and lime juice (from 1 lime) to the bowl. Mix Speed 9 / 30 seconds.
- Add the coconut cream (200g), cream (250g), milk (350g) and rum (100g) to the bowl. Program 1 minute / Speed 4.
- Divide mixture evenly between 12 iceblock moulds and freeze for 6 hours before serving.