Pina Colada Ice Cream (Dairy Free)
If you like Pina Coladas and getting caught in the rain… who doesn’t love that Rupert Holmes song? My kids love it AND they love Pina Coladas, virgin of course, and fully proved that over vacation. They were immediately requested when we returned home despite not having a pool to enjoy them next to.
We have been experimenting with vegan ice creams ( I still need to write up the Strawberry Chocolate Chip one!) thanks to The Faux Martha’s INCREDIBLE Black Vegan Ice Cream recipe. You guys, it is JUST. SO. GOOD. I didn’t set out to find a vegan/dairy free ice cream but her recipe popped up in my Pinterest feed and it just needed to be made. I said this in an Instagram story, I am decidedly not dairy free (especially thank to the slab of butter on my english muffin every morning), but I do find myself gravitating to dairy less and less and feeling just fine so I am rolling with it. So why not try out some coconut based “frozen dessert”. Note, if you look at some of the labels in the grocery store not everything in the ice cream freezer case is labeled “ice cream” some are “frozen dairy dessert” which usually means its made with oil… gross. One more reason to make your own ice cream! I digress. Let’s call it a “frozen treat” instead. And not to worry, just because it is dairy free this recipe does not skimp on sugar!
You do need an ice cream maker for this recipe, but surprisingly this does not just clutter up our storage, we use it, a lot. Especially rolling in to the warm months of summer! It is also nice to have when your gluten-free children ask why they can’t have Oreo Ice Cream… yes I have made it and it’s good! This is the simple one we have: Cuisinart ICE Frozen Yogurt – Ice Cream Maker.
I follow Melissa Coleman of The Faux Martha’s method, because it’s brilliant. As is her addition of the Lyle’s Golden Syrup because it really does make it smooth and easily scoopable out of the freezer!
Pina Colada Ice Cream
- 3/4 c. pure cane sugar
- 3 Teaspoons arrowroot starch
- 3/4 tsp. kosher salt
- 1 3/4 c. good-quality cashew milk from the refrigerated section, not boxed with additives- I like cashew milk here but you can absolutely use almond milk too. Brands like New Barn, Califia or my favorite, Malk, are great options.
- 13.5oz. can Coconut Cream (NOT milk, I like Trader Joe’s because it has no additives)
- 1/4 Cup Lyle’s Golden Syrup
- 16oz of cubed pineapple, fresh or frozen defrosted (I buy frozen)
- 2 Tablespoons good dark rum such as Goslings (optional)
- To a medium sized saucepan add cane sugar, arrowroot and salt and whisk until combined.
- Pour in cashew milk slowly while you whisk to combine completely with no lumps.
- Then add in the can of coconut cream (running a knife around the edge of the can before pouring out), dark rum and the golden syrup. The mix will now be very lumpy with the coconut cream.
- Place pan on stove and heat over medium heat. Whisk mixture to melt the coconut cream.
- Meanwhile in a high powered blender, like a Vitamix, puree the pineapple into a fairly smooth consistency. Don’t worry, you will blend again if you miss a few pieces.
- Back on the stove, once all the coconut cream has melted add your pineapple puree. Bring mixture to a full rolling simmer and simmer for about 3-5 minutes until it thickens. Continue to whisk the entire time.
- Turn off heat and allow the mixture to cool for just a few minutes before adding back into your blender. Blend on high, for about 60 seconds until entirely smooth.
- Pour into a plastic container and allow to cool on the counter a bit. Once no longer piping hot press plastic wrap to the top of the surface and place container in fridge to cool completely, about 12 hours.
- After you have cooled your ice cream mixture, pour into the base of your ice cream maker and follow your manufacturers instructions. You will churn the mixture until it looks like soft-serve ice cream or a frozen pina colada- ha!, about 35 minutes. (If you aren’t using the rum (don’t worry the alcohol cooks off when you simmer it) then try 25 minutes of churning.)
- Using a spatula, scoop your ice cream into a plastic container, scraping the sides and paddle to get every last drop. (Or metal, Melissa said glass gives her trouble.) With the spatula spread out evenly in the container.
- Again press plastic wrap onto the surface of the ice cream and then cover with the lid.
- Put container of ice cream in to the freezer and chill until frozen completely, likely overnight.
- Thanks to the arrowroot and golden syrup it is scoopable straight from the freezer! Serve with some extra pineapple, toasted coconut or a shot of rum poured over the top… no judgement here!