Monday, May 27, 2013

I'm Back with Pineapple Coconut Ice Cream.

I had to take a leave of absence while I took care of some things I needed to do but I am ready to share with you again! I thought it would be a great way to begin the summer by dusting off the ice cream maker and trying out a new recipe. The little one and I recently shared a pint of Haagan Dazs pineapple coconut ice cream that was absolutely yummy, so I thought I'd try making my own batch.

Overall, this is a great recipe but I will probably tweak it a little bit just for our tastes. If I add the coconut flakes next time, I will probably cut it in half and I may try crushed pineapple instead of the tidbits just to get a more even pineapple flavor throughout. If you love a chunky ice cream, add the whole cup of coconut flakes. Otherwise, if you like a creamier, less chewy ice cream then you might want to omit the coconut flakes altogether. Either way, it is still a trip to a tropical island and who can say no to that? Especially on a hot summer day! It would be delicious served over grilled pineapple.

Pineapple Coconut Ice Cream

  • 1 Cup Whole Milk
  • 1 14oz Can Cream of Coconut (found in the alcohol isle)
  • 2 Cups Heavy Cream or half and half for a bit less fat
  • 1 Cup Sweet toasted coconut flakes (optional)
  • 1 8oz Can pineapple tidbits, drained and pat dry with a paper towel.
Combine cream of coconut with the milk and mix together well. Stir in the cream, pineapple, and, if desired,toasted coconut flakes. Pour everything into the canister of your ice cream maker and freeze following manufacturers guidelines.

Easy and delicious!

Stay tuned later this week for a homemade toothpaste recipe, and more...