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No-Churn Pina Colada Ice Cream

by . Featured in KITCHEN
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Introduction

Flushed with the success of an earlier creation, the no-churn margarita ice cream, I bring you the no-churn piña colada ice cream. Rich coconut, sharp pineapple, smooth cream: we are in business! You don’t have to share my weakness for a kitsch tipple to enjoy this. Certainly, it helps – but the benefit is psychological not gastronomical.

Note: I am afraid desiccated coconut just isn’t the same as the moist, sweetened American-style shredded coconut I, and you, need here. It is not available in the UK in shops, but you can get it online.

Flushed with the success of an earlier creation, the no-churn margarita ice cream, I bring you the no-churn piña colada ice cream. Rich coconut, sharp pineapple, smooth cream: we are in business! You don’t have to share my weakness for a kitsch tipple to enjoy this. Certainly, it helps – but the benefit is psychological not gastronomical.

Note: I am afraid desiccated coconut just isn’t the same as the moist, sweetened American-style shredded coconut I, and you, need here. It is not available in the UK in shops, but you can get it online.

No-Churn Pina Colada Ice Cream
Photo by Lis Parsons

Ingredients

Serves: 8-10

Metric Cups
  • 125 millilitres pineapple juice (from a carton)
  • 80 millilitres malibu (white coconut rum)
  • drop coconut essence
  • 2 teaspoons lime juice
  • 100 grams icing sugar
  • 500 millilitres double cream
  • 75 grams shredded coconut (to serve)
  • ½ cup pineapple juice (from a carton)
  • ⅓ cup malibu (white coconut rum)
  • drop coconut essence
  • 2 teaspoons lime juice
  • 1 cup confectioners' sugar
  • 2 cups heavy cream
  • ⅔ cup shredded coconut (to serve)

Method

  1. Pour the pineapple juice and Malibu into a large bowl, and add the coconut flavouring and lime juice.
  2. Add the icing sugar and whisk to dissolve.
  3. Whisk in the cream and keep whisking until soft peaks form.
  4. Taste to see if you need more coconut flavouring or a squeeze more lime juice (and remember it won’t be as strong when frozen), then spoon and smooth the ice cream into an airtight container and freeze.
  5. On serving – and, oh, how this cries out for hollowed-out coconut shells as serving vessels – toast the shredded coconut in a hot, dry pan until just turning golden and remove to a bowl. Sprinkle a little over each person’s portion and leave the rest for people to add as they eat.
  1. Pour the pineapple juice and Malibu into a large bowl, and add the coconut flavouring and lime juice.
  2. Add the confectioners' sugar and whisk to dissolve.
  3. Whisk in the cream and keep whisking until soft peaks form.
  4. Taste to see if you need more coconut flavouring or a squeeze more lime juice (and remember it won’t be as strong when frozen), then spoon and smooth the ice cream into an airtight container and freeze.
  5. On serving – and, oh, how this cries out for hollowed-out coconut shells as serving vessels – toast the shredded coconut in a hot, dry pan until just turning golden and remove to a bowl. Sprinkle a little over each person’s portion and leave the rest for people to add as they eat.

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