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Inspired by the Pina Colada drink: rum, coconut cream, and pineapple juice.
Add some banana to liven up your taste buds in this delicious frozen treat.
For a dedicated post...refer here:
http://www.foodessa.com/2015/07/pina-colada-banana-ice-cream-curacao.html
Servings: 6 cups
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Ingredients
- . > (American / Metric measures) <
- .>> Note: Other than the sugar and Rum, keep the remaining ingredients as frozen and/or as cold as possible before blending them in the food processor.
- .
- . 4 cups (1L)...about half a fresh pineapple (cut in small chunks), frozen
- . 2 small, peeled bananas, frozen
- . 1/4 cup (50g) coconut sugar, packed
- . 1/4 cup (50ml) pineapple juice (from peels’ inside juices)
- . 1 can (14 fl.oz/ 400ml) coconut cream
- . 3 Tbsps. (45ml) dark Rum
Directions
- .> TIP: Before cutting the pineapple chunks to freeze...make sure to re-distribute the juices within the fruit. Here's how: Cut off the top leaf part. Turn the pineapple upside down for about 15 minutes. Quarter the pineapple lengthwise and slice off the cores. Slice the fruit into small chunks before freezing on a plastic platter. Freeze for about 30 minutes. Squeeze out the juice from the remaining peels and set aside.
- . In a large food processor, on Medium speed, coarsely chop together the frozen pineapple and banana.
- . After about a minute or so, add the sugar while it's mixing.
- . About another minute or so, add both the cold juice and coconut cream. Combine until fairly smooth. Add the Rum last.
- . Immediately transfer the ice-cream into containers to place in the freezer. Suggestion: it is best to place a piece of parchment touching the ice-cream's surface.
- . Before serving, it may be best to very lightly thaw it in the refrigerator for about 15 minutes before scooping.
- . Flavourful and refreshing wishes from Claudia's kitchen...FOODESSA.com
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