Piña Colada Ice Cream
This totally tropical ice cream is only for grown-ups! We’ve turned everyone’s favourite coconut and pineapple-based cocktail into a fruity, creamy, refreshing frozen treat that brings the flavour of summer all year long.
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NutritionPer Serving
- Calories140
- Carbs19g
- Protein5.9g
- Fat3.6g
- Saturates2.2g
- Sugars18g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Why choose between ice cream and a boozy beverage when you can have the best of both? This slimming-friendly frozen treat has all the flavour of the classic cocktail, and a good dash of rum for good measure.
You don’t need a fancy ice cream maker to make this recipe, but you do need a little time and patience. We’ve given our mixture a good stir during the freezing process to help it get creamier – and the more you do this, the smoother it’ll be.
To keep the calories down, we’ve skipped all the sugar and cream that usually goes into ice creams. Instead, this Piña Colada Ice Cream is made from blended pineapple, mixed with low-fat coconut Greek strained yoghurt and a little bit of a low-fat single cream alternative.
It’s important to use a low-fat strained yoghurt for this recipe, rather than a fat-free version. It adds a little extra richness that the recipe needs, plus strained yoghurt is far thicker, so it makes the finished dish lovely and creamy.
If you’d rather skip the alcohol, you can leave it out altogether, or add a little splash of rum flavouring if you prefer. Either way, it’ll turn out sweet, fruity and refreshing!
What diets is this Piña Colada Ice Cream suitable for?
This Piña Colada Ice Cream recipe is suitable for vegetarian and gluten-free diets. Don’t forget that you can leave out the alcohol too, if you prefer!
If you’re cooking for people with allergies, please be extra careful when checking ingredients and preparing food.
Do you need any special ingredients to make Piña Colada Ice Cream?
You’ll need to use a low-fat Greek strained yoghurt with coconut to give this recipe the right flavour and texture. You’ll also need some low-fat single cream alternative such as Elmlea which is available in most supermarkets.
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You’ll need a food processor or blender to whizz up your ingredients. We like this compact model that won’t take up loads of space in your kitchen!
An electric handheld whisk like this one would also come in handy for this recipe. It’s not essential, but it’ll save on time and effort.
How many calories are in this Piña Colada Ice Cream?
There are 140 calories per portion in this Piña Colada Ice Cream recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Blitz the pineapple in a food processor or with a hand blender until smooth.
Step 2
Scrape the pineapple into a medium bowl and stir in the yoghurt, agave syrup, lime zest, coconut rum and single cream alternative until smooth.
Step 3
Scrape into a plastic freezer-proof container and put the lid on. Place in the freezer for 1½ hours, until beginning to freeze around the edges.
Step 4
Remove from the freezer and scrape the frozen edges into the centre and stir. Use an electric handheld whisk to whisk the ice cream for about a minute, until smooth. This is to break up the ice crystals and give the ice cream a smooth texture. Alternatively, use a balloon whisk.
Step 5
Replace the lid and return to the freezer.
Step 6
Freeze for 1 hour, until the ice cream is freezing around the edges.
Step 7
Remove from the freezer and scrape the frozen edges into the centre and stir. Use an electric handheld whisk to whisk the ice cream for about a minute, until smooth.
Step 8
Replace the lid and return to the freezer. Freeze for about 5 hours, or until frozen completely.
Step 9
Remove the ice cream from the freezer 15-20 minutes before serving. This will allow it to soften and make it easier to scoop out.
Step 10
Serve decorated with a slice of lime and a small piece of pineapple.
What could I serve with this Piña Colada Ice Cream?
You don’t need to serve this recipe with any other dishes, although it pairs well with lots of other desserts. Why not try dishing it up alongside any of the following?
How do you know when Piña Colada Ice Cream is ready?
You’ll need to freeze this Piña Colada Ice Cream for around 7 and a half hours before it’s ready to be served. In this time, you’ll need to whisk it at least twice to break up the ice crystals that will form. The more times you whisk the mixture, the smoother the finished result will be.
How long can you keep Piña Colada Ice Cream in the freezer?
You can keep leftover Piña Colada Ice Cream in an airtight container in the freezer for 1-2 months. We recommend removing it from the freezer 15-20 minutes before serving, to let it soften a little for easier scooping.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
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Piña Colada Ice Cream
This totally tropical ice cream is only for grown-ups! We’ve turned everyone’s favourite coconut and pineapple-based cocktail into a fruity, creamy, refreshing frozen treat that brings the flavour of summer all year long.
-
Prep Time
12 MINS
- KCals 140
- Carbs 19G
Instructions
- Blitz the pineapple in a food processor or with a hand blender until smooth.
- Scrape the pineapple into a medium bowl and stir in the yoghurt, agave syrup, lime zest, coconut rum and single cream alternative until smooth.
- Scrape into a plastic freezer-proof container and put the lid on. Place in the freezer for 1½ hours, until beginning to freeze around the edges.
- Remove from the freezer and scrape the frozen edges into the centre and stir. Use an electric handheld whisk to whisk the ice cream for about a minute, until smooth. This is to break up the ice crystals and give the ice cream a smooth texture. Alternatively, use a balloon whisk.
- Replace the lid and return to the freezer.
- Freeze for 1 hour, until the ice cream is freezing around the edges.
- Remove from the freezer and scrape the frozen edges into the centre and stir. Use an electric handheld whisk to whisk the ice cream for about a minute, until smooth.
- Replace the lid and return to the freezer. Freeze for about 5 hours, or until frozen completely.
- Remove the ice cream from the freezer 15-20 minutes before serving. This will allow it to soften and make it easier to scoop out.
- Serve decorated with a slice of lime and a small piece of pineapple.
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Recipe notes
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