No Churn Piña Colada Ice Cream Veg

On Friday, August 16th, 2013

This homemade coconut ice cream doesn’t need an ice cream machine or churning by hand – perfect for hot lazy days.

  • Overnight preparation time

  • No cooking required cooking time

  • Serves 8-10


  • 125ml/4fl oz pineapple juice, from a carton
  • 80ml/3¼fl oz white coconut-flavoured rum, such as Malibu
  • generous few drops coconut flavouring
  • 2 tsp lime juice
  • 100g/3½oz icing sugar
  • 500ml/17fl oz double cream
  • 75g/3oz sweetened shredded coconut (available online), to serve

Preparation method

  1. Pour the pineapple juice and coconut rum into a large bowl and add the coconut flavouring and lime juice.
  2. Add the icing sugar and whisk to dissolve.
  3. Whisk in the cream and keep whisking until soft peaks form when the whisk is removed.
  4. Taste to see if you need more coconut flavouring or a squeeze more lime juice (and remember that the flavour won’t be as strong when frozen), then spoon and smooth the ice cream into an airtight container and freeze overnight.
  5. On serving, toast the sweetened shredded coconut in a hot, dry pan until just turning golden, then remove to a bowl. Sprinkle a little over each person’s portion and leave the rest for people to add as they eat.
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