By Devi Poojari
April 23, 2024
Bring the tropical flavours of spending summer on a beach to your freezer in the form of this deliciously creamy pina colada ice cream. An easy, no-churn method ensures that your ice cream stays light and fluffy when you take a bite.
125 ml pineapple juice Juice of ½ lemon 500 ml heavy cream 80 ml coconut rum 100 grams icing sugar ¼ cup shredded coconut
Combine the pineapple juice, lemon juice and sugar in a bowl along with the rum and sugar.
Whisk the cream in a separate bowl until soft peaks form, before adding the pineapple juice mixture and whisking again to thicken it.
Transfer to an air-tight, freezer-safe container and allow it to chill overnight.
Toast the shredded coconut in a dry pan until golden-brown and sprinkle over the ice cream before serving.