Pina Colada Ice-Cream

Updated: Apr 30, 2020

Ok, so I will admit it.  I am a little obsessed with different styles of ice cream this summer.  But this one is a little cracker that hit all the right flavour spots in my household.  I’d love for you to give it a try and let me know what you think!

Another admission.  I am also one of those people you see at the clearance section of the supermarket with half a dozen bottles of cream in their trolley!  Who can resist mark down items that you know will freeze and keep for ages and that can be turned into ice cream or other indulgent delights!?!


3 cups (750ml) heavy cream 1/2 – 1 tsp vanilla powder (or the seeds of half a bean) 1/4 tsp vanilla extract 1 cup coconut cream 1 -2 cup crushed pineapple (I use a drained 440g tin) 2 egg yolks 1 cup (or less to taste) of sugar pinch of salt a splosh of coconut rum (optional)

TM Method:

Put the pineapple and coconut cream into the TM bowl and blitz spd 9 for 15 seconds or until well pureed.  Set aside.

Without washing the bowl, add the cream, vanilla powder and extract, egg yolks, sugar and pinch of salt.  Cook for 8 mins, 90 degrees, spd 2.

When the custard base is finished turn the speed up to 3 and add the coconut cream and pineapple mixture through the hole in the TM lid. 

Add the coconut rum in here if using.

When the ice cream mixture is well combined pour into a shallow freezer safe container (I use a tupperware slice container and it fits perfectly). 

Allow to cool on the bench for about an hour, if still warm pop into the fridge to chill a bit more before putting into the freezer. 

Allow to freeze for a good 10 hours or overnight. 

Take out of freezer and sit on bench for 10 minutes before chopping up into squares. 

Place squares back into TM bowl and churn for 15 sec, spd 9.  If not completely churned to your liking continue for up to 30 secs on spd 6.

You are welcome to enjoy the ice cream immediately or if you prefer pop back into the freezer to firm up.  The ice cream should be scoopable straight from the freezer after the second churning.

A note from Gracious Goodness :

The slow cooling of the ice cream mixture before freezing helps to stop ice crystals from forming.

Sandra xo

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