Coconut pineapple ice cream bursting with fresh juicy pineapple flavor with a thick coconut ice cream base made entirely without dairy or eggs. Add a touch of rum and you have the most delicious piña colada ice cream.
Preparation: Freeze your ice cream maker bowl at least 12-24 hours prior to making the recipe. Also, make sure you chill the cans of coconut milk at least 12 hours ahead.
Blend: Add the pineapple, oat milk, condensed coconut milk, cornstarch, and salt to a high-speed blender or food processor. Blend the ingredients for a couple of minutes until smooth and creamy, and there are no visible chunks of pineapple.
Cook: Transfer the pineapple puree to a saucepan and cook over low to medium heat for a few minutes while whisking. Alternate between using a whisk and spatula to prevent the mixture from burning to the bottom of the pan. Once the curd is thick enough to coat the back of your spoon or spatula, remove it from the heat.
Sift and flavor: Pass the pineapple mixture through a fine-mesh sieve into a large mixing bowl. Push the mixture through with a spatula as it will be relatively thick.Next, stir in the rum and fresh lime juice. Allow the mixture to cool to room temperature - you can speed this up by using an ice bath - just be sure no liquids get into the mix.
Toast the coconut: Meanwhile, gently toast the coconut flakes in a skillet. Tossing them constantly until lightly browned.
Whisk: Whisk the coconut cream until light and fluffy. For ease, you can use a stand mixer or electric whisk, but a regular whisk will do!Whisk the cooled pineapple mixture into the coconut cream until combined.
Churn: Transfer it to the frozen bowl of your ice cream maker and churnaccording to the manufacturer's instructions (usually this can be 25-40 minutes). During the last 5 minutes of churning, add the toasted coconut to the machine.The ice cream is ready when it is super thick and sticks to the arm of the machine. Transfer it to a loaf pan or sealable container.
Freeze: Smooth out the top of the ice cream and if desired, add some more toasted coconut or desiccated coconut (shredded coconut). Freeze for 3-4 hours until solid or for soft serve consistency you can serve it straight from the machine.
Storage: Store it in an airtight container or loaf pan sealed with plastic wrap in the freezer. It is best served within 2-3 weeks. I also recommend taking it out of the freezer to rest at room temperature for 10 minutes before diving in for the perfect scoops!
Notes
Pineapple: You can use pineapple canned in juice if you don't have access to good fresh produce. Strain off the juice and measure the chunks of fruit.
Rum: You can use 1-2 teaspoons of rum extract instead. In this case - I do recommend adding a tablespoon of tapioca syrup, glucose syrup, or corn syrup to help prevent the ice cream from freezing too hard.
Chilled coconut milk: Refrigerate the coconut milk overnight, then only use the thick cream from the top of the cans. You may needmore than 1x 400ml can depending on the brand of coconut milk, as they all yield different ratios of cream.