Sugar-Free Piña Colada Ice Cream
This ice cream is tropical bliss. The creamy coconut partnered with sweet and tangy pineapple will transport you to a quiet warm beach with a cool breeze.
INGREDIENTS | YIELD: 1 QUART
- 2 (15-ounce) cans coconut milk
- 1 vanilla bean, split
- ¼ cup agave nectar
- Pinch salt
- 1 cup unsweetened shredded coconut
- 1 (8-ounce) can crushed pineapple
- 1 tablespoon vanilla extract
Bring coconut milk, vanilla bean, agave nectar, salt, and shredded coconut to a boil in a large saucepan. Immediately remove from heat; cover and allow to steep for 1 hour.
Strain milk mixture, then stir in crushed pineapple with juices and vanilla extract. Refrigerate 4 hours to overnight.
Add to ice cream maker and follow manufacturer's instructions for freezing.
The Piña Colada
It is said the piña colada was created by a bartender in 1954 upon request by his employer at a Hilton bar in Puerto Rico. However, the earliest story found with this particular combination dates back to the 1800s when a ship's captain combined coconut, pineapple, and white rum to boost his crew's morale.
