adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pina colada ice cream with pineapple salsa
Pina colada ice cream with pineapple salsa
0 Likes
Prep Time:
380 minutes
Cook Time:
10 minutes
Total Time:
390 minutes
Indulge in a tropical getaway with creamy pina colada ice cream. Prep ahead for best results.
Ingredients:
  • 720g sour cream
  • 375g icing sugar
  • 440g can crushed pineapple, drained
  • 125ml coconut cream
  • 100ml Malibu or other coconut liqueur
  • 245g shredded coconut
  • 2.50 gm ground cinnamon
  • Mint leaves, to garnish
  • 1 lemongrass stalk (inner core only), bruised
  • 50g ginger
  • 150g caster sugar
  • 4 makrut lime leaves
  • 1/2 pineapple, peeled, cored, thinly sliced
Instructions:
  • In a food processor, blend together 2 cups (300g) icing sugar, sour cream, crushed pineapple, coconut cream, and Malibu until smooth and creamy to make the pina colada ice cream.
  • Churn in an ice cream machine following the manufacturer's guidelines. Alternatively, pour into a shallow container and freeze for 2 hours until edges are frozen.
  • Beat the partially frozen mixture with electric beaters, returning it to the container to refreeze. Repeat this step 2 or 3 times. Transfer the mixture to a 1.75L terrine lined with plastic wrap and freeze overnight, or until firm.
  • To make the pineapple salsa, combine lemongrass, ginger, caster sugar, makrut lime leaves, and 1 cup (250ml) water in a saucepan over low heat. Stir and cook for 2-3 minutes until sugar dissolves. Add pineapple and simmer for 5 minutes until tender. Remove pineapple with a slotted spoon and set aside. Cook the syrup for another 5-6 minutes until reduced by half. Remove lemongrass and makrut lime leaves. Pour the syrup over the pineapple and chill until ready to serve.
  • Combine coconut, cinnamon, and the remaining 1/2 cup (75g) icing sugar in a small food processor and pulse until crumbly.
  • Allow the ice cream to soften at room temperature for 5 minutes. Invert onto a plate, gently pull on the plastic wrap to release from the pan. Slice thickly and roll the edges in coconut crumb.

Similar Recipes