So many people are overwhelmed about making ice creams.   Recently I have shared a few ice cream recipes on tv and radio that do not require an ice cream machine.   There are many short cuts without going through a lot of work.    The best thing about making something at home is that you can add your favourite ingredients and leave out any flavours you do not like or foods that you are allergic to.

pina colada slice george aquilina
For my quick pina colada ice cream

You will need:
1kg vanilla or coconut ice cream
100g coconut
150g tinned, chopped pineapple
50g cherries
vanilla 


For the decoration:
6 pineapple rings and 6 cherries cut in half
Stretch and seal and a large loaf tin

Soften the ice cream by leaving it in the fridge for 15 minutes. In the meantime, line a loaf tin with cling film and let it overhang from the sides. Place the pineapple rings next to each other on the bottom of the loaf tin. In the centre of each pineapple ring place a maraschino cherry.

Put the coconut in a blender and grind it until it becomes very fine. Instead, you may wish to  use ready-made coconut flour which already has a very fine texture and  is easily available in most supermarkets.

Empty the ice cream into a large bowl and mix it with a large metal spoon. Chop up the pineapples and maraschino cherries into small pieces and add to the ice cream. Add the coconut. Use a large metal spoon to mix the ice cream until it is consistent. Pour the ice cream mix into the loaf tin and press down by using a spatula.  Top with pineapple rings next to each other and a cherry in the middle. Cover with cling film. Freeze to firm up for at least 4 hours but leaving it in the freezer overnight is better.

 

Photo: Charles Vassallo

To serve, take out of the freezer and remove from the loaf tin by pulling the cling film. Place on a serving dish, allow it to soften for 5 minutes before slicing it. At this stage the ice cream could be stored in the freezer again for a few hours before it is served.

This recipe is gluten-free and nut-free.  For lactose-free and vegan options use a dairy-free, lactose-free or vegan ice cream, depending on your requirements.

 

I use cherries and vanilla by Lamb Brand

Lamb brand hot cross buns

and kitchenware by Tescoma 


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