Boozy Piña Colada Ice Cream Recipes

BOOZY PIñA COLADA ICE CREAM

Steps:

• Purée pineapple and rum in a blender until smooth.
• Meanwhile, let ice cream sit at room temperature until soft enough to scoop, 5-10 minutes. Transfer 1 pint to loaf pan, spreading into an even layer with a spoon. Dollop half of pineapple mixture over ice cream. Top with second pint of ice cream, spreading into an even layer with spoon. Dollop remaining pineapple mixture over.
• Tightly wrap with plastic and freeze until cold, at least 2 hours. Serve topped with cherries, if desired.
• Do Ahead
• Ice cream can be made 3 months ahead. Keep frozen.

PIñA COLADA "NICE" CREAM

Steps:

• Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth.
• Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until firm, at least 8 hours or overnight.
• Meanwhile, toast the coconut for topping: Preheat the oven to 325˚ F. Spread the coconut on a baking sheet and bake, stirring occasionally, until lightly golden, 10 to 12 minutes. Let cool.
• Scoop the "nice" cream into bowls and top with the toasted coconut.