Cream For Pina Colada Ice Cream

Our answer

Nigella's No-Churn Pina Colada Ice Cream (from KITCHEN) is made with double (heavy/whipping) cream. In liquid form the packaging of the cream may suggest that the cream is not suitable for freezing. This is because when the cream is frozen and then defrosted the fat molecules in the cream tend to separate from the water, leaving a grainy mixture. The cream is safe to use but the texture of the cream is not ideal. Vigorous shaking can reincorporate the fat molecules but the cream may still sometimes have a less than smooth texture.

However, when you whip cream the fat molecules are re-arranged into chains around the air bubbles and this makes them more stable. Consequently it is possible to freeze whipped cream and defrost it without the fat molecules separating out. When cream is used in the No-Churn Pina Colada Ice Cream it is whipped, so it is more stable, and the addition of alcohol and sugar helps to stabilise the mixture further and give a smooth texture. So any fresh double, heavy or whipping cream in the dairy chiller cabinet of your supermarket should be suitable. We would however mention that you need to use cream with a minimum fat content of 30% (and preferably not UHT cream as this is more difficult to whip) and if you use heavy or whipping cream then whip it to soft peaks before adding the other ingredients, as outlined in the recipe.