Friday, May 22, 2009

Tropical Pina Colada Ice Cream

Makes about 1 1/4 quarts

20 oz can unsweetened pineapple chunks in pineapple juice, undrained
14 oz can lite coconut milk
3/4 cup sugar
2 tbsp rum

1. In jar of blender, combine pineapple (and juice), coconut milk, sugar and rum (if using). Blend until smooth.
2. Pour mixture into an ice cream maker and freeze according to manufacturer’s directions.
3. Serve right away, or transfer to a covered container and freeze until ready to serve.

Tip: To reduce processing time in ice cream maker, make sure that your ingredients are chilled.


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