By Devi Poojari
Flavoured with pineapple, coconut and a healthy splash of white rum, this creamy pina colada ice cream is low effort and high reward in the best way possible.
1 can coconut milk 1 cup heavy cream ½ cup sugar ¼ cup pineapple juice 2 teaspoons vanilla extract 3 tablespoons chopped pineapple ¼ cup white rum Toasted coconut flakes
Whisk together the coconut milk, heavy cream and sugar in a large mixing bowl until the sugar is fully dissolved.
Add the pineapple juice, vanilla extract and chopped pineapple and mix well.
Pour into a food container and freeze for 3 hours before removing and running it through a food processor until the texture is creamy.
Add the rum at this stage and whiz again before transferring the softened ice cream back to the food container.
Top up with lots of toasted coconut flakes and place it in the freezer overnight.