Piña Colada Ice Cream

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Piña Colada Ice Cream

Ingredient

  • 1/2 cup (125 mL) sweetened shredded coconut
  • 1 cup (250 mL) whipping cream
  • 1/2 cup (125 mL) coconut milk
  • 1 1/4 cups (310 mL) sugar
  • 3 Tbsp. (45 mL) dark rum
  • 2 cups (500 mL) plain yogurt
  • 1 250 g pkg Cream Cheese, broken up *
  • 1 cup (250 mL) sour cream
  • 2 cups (500 mL) crushed pineapple, drained

Preparatiion

  1. In a skillet, toast coconut until golden brown, about 4-5 minutes. Set aside. In a large pot, stir cream, coconut milk, sugar and rum over medium-high heat until sugar is completely dissolved, about 3 minutes. Remove from heat.
  2. Using a whisk, stir in yogurt, Cream Cheese and sour cream, until mixture is smooth and creamy. Stir in pineapple and coconut.
  3. Pour mixture into a non-stick 9x13x2 in. (23x33x5 cm) pan. Freeze uncovered for 2 hours. Cover with foil and freeze for another 2 hours.
  4. Purée ice cream in blender until smooth, about 30 seconds. Transfer to a bowl and freeze for another 1-2 hours.

Cook commentary

Servings: 2 liters

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