Here’s the recipe and video from a TV segment that I did this morning on AM Northwest. You will want to run to the kitchen and make this today. If you have time, chill the canned pineapple and coconut milk first, which will chill your ice cream even faster.
And, I also have to let you in on a little secret. The Breville ice cream maker is seriously amazing! I have tried most of the different models on the market, and this one is my favorite. It makes the creamiest ice cream ever, and has settings for sorbet, gelato and hard-packed ice cream. When it’s done churning, it sings. Yes, the machine plays several different renditions of ice cream truck songs. Even if I didn’t think that this machine makes the absolute best ice cream ever (which I do), the music at the end of the cycle would be enough for me. Sometimes I push the button just to hear it sing: ) Now you know how much of an ice cream geek I am!
I don’t know about you, but I am going to go enjoy a frozen pina colada in my sunny backyard, and pretend that I am poolside in Hawaii.
Julie’s Frozen Pina Colada (aka Pineapple Coconut Sorbet)
This sorbet is really creamy, and more like a light ice cream than a sorbet. It is the perfect dessert on a hot summer day!
Makes about 1 1/4 quarts
20 oz can unsweetened crushed pineapple in juice (undrained), divided
14 oz can lite coconut milk
3/4 cup granulated sugar
2 tablespoons rum, optional
1. In jar of blender, combine all but 1/2 cup of the crushed pineapple (and juice), coconut milk, sugar and rum (if using). Blend until smooth. Stir the reserved crushed pineapple into the coconut mixture.
2. Pour mixture into an ice cream maker and freeze according to manufacturer’s directions.
3. Serve right away, or transfer to a covered container and freeze until ready to serve.
Copyright © 2014 Julie Hasson