We have a refreshing summer treat for you today! This tropical piña colada ice cream will have you dreaming of palm trees and cool ocean breezes!
2 cans full fat coconut milk
Finely chopped zest (be careful not to get any of the bitter white pith) and juice of 2 limes
1 cup very finely diced pineapple
1/3 cup honey
Combine coconut milk and honey in a large saucepan and gently heat until smooth and honey is completely dissolved. It won’t take long and you don’t need to heat it very much for the ingredients to combine. Stir in pineapple and lime juice and zest. Pour into a large bowl, cover, and chill in the fridge until completely cold, at least two hours.
Churn in an ice cream maker according to manufacturer’s instructions. Eaten immediately, the ice cream will be more like soft serve. Leftovers can be transferred to a lidded container and frozen. The ice cream will obtain a harder consistency when frozen. Let sit out on the counter to soften before scooping.