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Piña Colada Ice Cream https://www.metro.ca/userfiles/image/recipes/creme-glacee-pina-colada-3639.jpg PT15M PT07M PT3H22M
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. Using a whisk, stir in yogurt, Cream Cheese and sour cream, until mixture is smooth and creamy. Stir in pineapple and coconut. 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. Purée ice cream in blender until smooth, about 30 seconds. Transfer to a bowl and freeze for another 1-2 hours.
2
1/2 cup (125 mL) sweetened shredded coconut 1 cup (250 mL) whipping cream 1/2 cup (125 mL) coconut milk 1/4 cups (60 mL) sugar 2 cups (500 mL) plain yogurt 250 g cream cheese, broken up 1 cup (250 mL) sour cream 2 cups (500 mL) crushed pineapple, drained
Piña Colada Ice Cream

Piña Colada Ice Cream

Rate this recipe
1 Vote
  • Gluten-free
2
liters
0:15
Preparation
0:07
COOKING
3:22
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    sweetened shredded coconut
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  • 1 cup
    (250 mL)
    whipping cream
  • 1/2 cup
    (125 mL)
    coconut milk
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    THAI KITCHEN PREMIUM COCONUT

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    MILK, REGULAR, ORGANIC OR LITE 400 ml SELECTED VARIETIES

  • 1/4 cups
    (60 mL)
    sugar
  • 2 cups
    (500 mL)
    plain yogurt
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    SELECTED VARIETIES

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    PHOENICIA, HANS DAHI YOGURT, SWEET LASSI DRINKABLE YOGURT OR CEDAR CONDENSED MILK

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  • 250 g
    cream cheese, broken up
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    BOURSIN CHEESE

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    125 - 150 g, SELECTED VARIETIES

  • 1 cup
    (250 mL)
    sour cream
  • 2 cups
    (500 mL)
    crushed pineapple, drained
Imprimer ma sélection

Preparation

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.

Using a whisk, stir in yogurt, Cream Cheese and sour cream, until mixture is smooth and creamy. Stir in pineapple and coconut.

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.

Purée ice cream in blender until smooth, about 30 seconds. Transfer to a bowl and freeze for another 1-2 hours.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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