Pina Colada Ice Cream with Salted Macadamias
A refreshing, tropical, no-churn ice cream
Prep Time15 minutes mins
churn and freeze time3 hours hrs 30 minutes mins
Total Time3 hours hrs 45 minutes mins
Course: Dessert
Cuisine: Caribbean
Diet: Vegetarian
Servings: 16 2 quarts
Calories: 214kcal
- 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
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.
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.
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