Piña Colada Ice Cream
Sep 30, 2016 Comments:
Cream cheese, corn starch and pineapple
1 8 ounce block of cream cheese, room temperature
1 8 ounce can of Dole crushed pineapple
1 Tablespoons corn starch
2 cups powdered sugar
1 1/2 cups heavy whipping cream
3 or more Tablespoons of Malibu Rum, optional*
Whip Cream, optional
Coconut, optional, toasted or untoasted
To toast coconut, I place it on a microwave plate and microwave it for 30 second intervals. Stir and redistribute the coconut the coconut every 30 seconds until toasty.
It’s so secret that I love pineapple. I enjoy it as often as I can. This is an easy ice cream to make, no machine needed! Simply combine the ingredients and place in the freezer. I think this a perfect light dessert anytime, especially after a holiday meal. This is ice cream is perfect, so light and refreshing. #Sharethesunshine #Dole
In a mixing bowl, whip up the cream cheese until it’s a spreadable consistency. Add Dole Crushed Pineapple and corn starch. Blend well. This mixture should be thick. Add 2 cups of powdered sugar and combine. Pour in heavy whip cream and Malibu Rum if you are using. *A teaspoon of Rum extract may be substituted. Blend on high speed until the mixture has thickened for several minutes. Place in freezer until it has set for a couple of hours. Top with coconut and whip cream if desired.
Tampa Cake Girl
September 30, 2016 at 1:35 am Reply
Thank you Lorinda! It was quite tasty!