Go Back
+ servings
Pina Colada Ice Cream with Salted Macadamias|Craving Something Healthy
Print Recipe
5 from 1 vote

Pina Colada Ice Cream with Salted Macadamias

A refreshing, tropical, no-churn ice cream
Prep Time15 minutes
churn and freeze time3 hours 30 minutes
Total Time3 hours 45 minutes
Course: Dessert
Cuisine: Caribbean
Diet: Vegetarian
Servings: 16 2 quarts
Calories: 214kcal

Ingredients

  • 30 ounces cans full fat coconut milk - chilled well 2 cans
  • 1 small pineapple cut into 1-inch cubes
  • ½ cup organic corn syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • ½ cup salted macadamia nuts chopped
  • ½ cup unsweetened shredded coconut

Instructions

  • At least 6 hours (or overnight) before making the ice cream, place the bowl of the ice cream maker in the freezer, and chill the cans of coconut milk.
  • Add the coconut milk, pineapple, sweetener, vanilla and coconut extract into a blender, or the bowl of a food processor fitted with the chopping blade.
  • Blend or process until smooth and frothy.
  • Pour the mixture into the ice cream maker, and churn for about 30 minutes or until desired consistency is achieved.
  • Add the nuts and coconut to the ice cream maker when the ice cream is just about finished, and let it stir to combine.
  • Pour the ice cream into a freezer-safe container, and place plastic wrap on top to keep the air out.
  • Freeze for at least 3-4 hours.

Notes

If the ice cream is frozen solid, let it sit at room temperature for 15 minutes or so to soften before serving. Store leftovers in a covered container in the freezer for 2 weeks.
Nutrition information is for ½ cup serving.

Nutrition

Calories: 214kcal | Carbohydrates: 18g | Protein: 2g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3g | Sodium: 15mg | Potassium: 211mg | Fiber: 2g | Sugar: 14g | Vitamin A: 33IU | Vitamin C: 28mg | Calcium: 23mg | Iron: 2mg