Käärijäätelö Piña Colada
recipe

A refreshing tropical ice cream with a blend of pineapple and coconut.
Preparation Time: 30 minutes (plus freezing time)
Serving Size: 6

Ingredients:

- 2 small cans of pineapple in its own juice, drained
- A pinch of salt
- 1 teaspoon rum flavoring
- Juice of 1 lime
- 2 teaspoons vanilla extract
- 1 1/3 cups heavy cream
- 1 can (320 g) sweetened condensed coconut milk
- Caramel sauce
- 1 1/2 cups brown sugar
- 165 ml can of coconut milk
- 1 tablespoon butter
- 1/2 teaspoon rum flavoring (for finishing)
- Pineapple chunks
- Shredded coconut

Instructions:

1. Drain the pineapple rings and place them in a blender.
2. Add lime juice, vanilla extract, rum flavoring, and a pinch of salt. Blend until slightly chunky.
3. Chill the mixture in the refrigerator.
4. Whip the heavy cream until fairly stiff peaks form.
5. Fold the whipped cream into the coconut condensed milk and pineapple mixture until smooth.
6. Transfer the ice cream mixture to a freezer-safe container and freeze for 4-5 hours, stirring a couple of times during freezing.
7. Prepare the rum caramel sauce: In a saucepan, combine brown sugar and coconut milk. Heat while stirring until the sugar melts and the sauce thickens.
8. Stir in butter and rum flavoring. Mix well and taste.
9. Serve the ice cream topped with pineapple chunks, shredded coconut, and drizzled with rum caramel sauce.
Nutritional Information (per serving):
Calories: 320
Fat: 18g
Carbohydrates: 36g
Protein: 3g
Sugar: 24g
Fiber: 1g

Reviews: 3.7 (5418 reviews) ★★★★★ share