Yum

Pina Colada Clean Ice Cream

How hot is it where you are?  It’s 90 degrees here and while I was planning on sharing a different recipe today, I just can’t stop thinking about cold yummy ice cream.

Do you have a Vegas drink?  You know, that mouthwatering incredibly bad for drink that you always have when you go to Vegas.  Or, maybe it is some other location.  Vegas, for me, is a place to go for a short weekend trip where I can bask in luxury, lay by the pool and indulge in some of the most delicious foods.  It is a place of indulgence.

That is what the Pina Colada is for me.  If I gave myself free rein, I would order a Pina Colada every time I had an alcoholic drink.  I would also be 300 lbs and probably have diabetes.  So about twelve years ago, I decided that the Pina Colada would be my Vegas drink.  I don’t go there often, haven’t been there since before my daughter was born, but when I do go, I allow myself as many Pina Coladas as I want.

Now that I have admitted how I control one of my weaknesses, let me share another solution that you don’t need to go to Vegas to enjoy.  The creamy sweet acidic flavors of a Pina Colada are something I crave and since it has been crazy hot here in Portland, I decided to make it my mission to treat myself with a Clean treat that tastes oh-so-sinful.

Pina Colada Clean Ice Cream

Ingredients

  • 1 Pineapple
  • 1 Cup Full Fat Coconut Milk
  • 3 Tablespoons Honey
  • 2 Vanilla Bean Pods
  • 2 Tablespoons Coconut Flakes (decor, optional)

Instructions

Dice Pineapple into about 1 ½” square, spread out on a sheet pan and stick in the freezer for 2-4 hours.

NOTE: it may begin to brown a bit, that is ok and will not change the taste.  Just don’t leave it for longer than 4 hours.

Using a small sauce pan, combine honey and the insides of the vanilla beans over very low heat.  Just enough so that the honey thins out and you can evenly combine the two.

In a food processor, add pineapple and coconut milk.  Turn on, then slowly pour in honey and vanilla as it turns.  Process until smooth, about 5 minutes.

Transfer to a freezer safe container with a lid.  If you want to get pretty, decorate the top with coconut flakes and maybe the skin of the pineapple.  Cover and transfer to fridge for an hour.  Remove, scoop and serve.

TIP: If you leave it in for more than an hour, allow stand at room temp for 15-20 minutes to make it easier to scoop.

TIP: Make it Adult.  Get some good rum.  Scoop ice cream into fun glasses.  Pour 1-2 shots over.  Serve.  BOOM!

I would LOVE to see your versions of this.  Share your pics on social media: Instagram, Facebook, Twitter or just plain old email.  

Sharing is half the fun!