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Piña Colada Ice Cream

Pina Colada Ice Cream at Holistic Squid I don’t mind admitting we sometimes have ice cream for breakfast at my house and feel not a drop of guilt. Just look at these ingredients (sans the optional rum, y’all!). Piña Colada ice cream is a wonderful, nutrient-dense treat.

I love the cool, smooth cream coupled with the chewy, golden chunks of pineapple. It doesn’t get much better than this. Delicious. Nutritious. The bomb on a sunny afternoon!

This ice cream is honey sweetened. I prefer raw honey without a strong honey flavor for this and my many other ice cream recipes. My favorite honey to achieve this taste is White Gold Honey. Honey is like wine. It matures and changes in taste and even texture. Though it does not spoil per se, it thickens, thins and crystallizes at varying rates. As long as you are getting raw honey from a source you trust, enjoy it in your ice cream with abandon!

Piña Colada Ice Cream Ingredients

  • 2 ½ cups raw cream
  • 1 cup coconut milk (not the light version)
  • 4 yolks from pasture-based eggs
  • 4 whole eggs from pasture-based hens
  • ½ cup honey – try this one
  • 1 cup chopped dried  pineapple (unsulfured, unsweetened, organic) – like these
  • 1 cup organic shredded coconut – get it here
  • 1 T. vanilla extract
  • 1 pinch unrefined sea salt
  • 2 T. light rum (optional)

Piña Colada Ice Cream Method

  1. Beat eggs until smooth and then completely combine and dissolve honey in eggs. (The eggs help to dissolve the honey nicely.)
  2. Add all other ingredients and completely combine.
  3. Add whisked together ingredients to already running ice cream machine (like this one)
  4. Pack into a freezer safe container. When serving, top with a pinch of shredded coconut for a pretty presentation.

Yields: 1½ quarts

And now, here’s a little bonus for all my party people:

Add to blender:

  • ½ cup light rum
  • ½ cup piña colada ice cream
  • ½ cup coconut milk
  • ¼ cup fresh pineapple
  • Ice cubes to middle of blender

Blend and pour 4 servings. Boom! It’s a party!

This post was generously contributed by Monica Ford of Real Food Devotee. Check back next Friday for more delicious recipes from Monica that will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.

Photo Credit: An Eye Full Studio

 

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Comments

  1. Megan Alton says:

    Looks tasty! Don’t cook it like a custard? Eggs stay raw?

  2. Steph says:

    What a unique twist on ice cream! I’ll have to try this at my next party. Does it keep well in the freezer or do you have to eat it within a day or two?

  3. monica ford says:

    Hi @Megan
    Yes indeed. The eggs stay raw. There are so many wonderful health bennefits associated with raw eggs (particularly the yolks) when the eggs are from hens raised on pasture. The sulphur amino acids help to keep us young, raw eggs also contain an abundance of other vital substances including protein, essential fatty acids along with niacin, riboflavin, biotin, choline, vitamins A, D and E, magnesium, potassium, phosphorous, manganese, iron, iodine, copper, zinc and sulphur. !

  4. monica ford says:

    Hi @Steph
    It’s perfect for a party and keeps beautifully in the freezer. When I serve ice cream at a party, I find it so easy to pre-plate some scoops and then just pull the ice cream already scooped into bowls when I’m ready to serve. Less time in the kitchen when I want to visit with friends. Plus those beutiful scoops look so pretty that way.

  5. Lan says:

    Any chance the raw cream can be replaced? Thanks!

  6. monica ford says:

    Hi @Lan
    You could use pasturized cream, yogurt or coconut cream instead of the raw cream if you like:) Enjoy!

    • lAN says:

      Thanks for the prompt reply. My daughter was sensitive to dairy and cream is one of the dairy products I haven’t introduced into her diet (along with straight milk). (She now does well with most of the other products.) It wasn’t because of the “raw” part. :-)
      If yogurt can be used… can kefir too? I don’t usually have yogurt around but have lots of kefir.

  7. monica ford says:

    The kefir will not be quite as thick and creamy but, you could kefir a mixture of milk and cream and use that:) Also, kefir is usually a tad more sour than yogurt so, I might taste and add a touch more honey to taste.

    • Lan says:

      I didn’t know I could kefir cream! I’m assuming cream kefir would be thicker and creamier (to avoid asking another question!). :)
      Thank you so much! I love pina colada!

  8. monica ford says:

    It shure is! AND You sure can!
    also: ME LOVE KEFIR CREAM!

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