Do you like Piña Colada? Then you’ll love this Piña Colada sherbet! Bursting with tropical pineapples and coconut cream – It’s like taking an island vacation with each spoonful!
This weekend threatens to be a hot one, people. 90 degrees in NYC on Sunday. It’s gonna be hella hot. Hot as eff. If you see a puddle in the street, that’s me. Just sweep into a building with a full blast AC. Please and thank you.
These warm weather days need ice cream in their lives. I’ll be busy making 2 gallons of ice cream for a competition this Sunday.
The goal: To safely transport ice cream to Brooklyn and NOT have that situation melt on me.
The true, true goal: TO WIN, HOT DAMMIT!
The key: Loads of dry ice.
This Piña Colada sherbet was one of my finalists. Unfortunately it’s not competition level. Don’t get me wrong, it is FAN-FREAKIN-FASTIC – I’m just not sure it’s first place. I know I said this sherbet isn’t completion level; however, it is indeed everything you’d ever want on a warm weather day. It’s bursting with pineapples – Both in syrup and pureed pineapple form.
Pineapples are pureed with unsweetened cream of coconut and my favorite – Coco Lopez. To give it the ice cream texture we all covet, a trivial amount of heavy cream is folded into this jammy. It’s not quite ice cream, not quite sorbet – Yet rest assured, its life.
Perhaps it’s just me. Perhaps I ought to rethink competing with this Piña Colada Sherbet. Maybe you ought to freeze yourself a batch of this virgin Piña Colada sherbet right now and let me know. Want the recipe? Of course you do. You want to know what “not quite competition level sherbet” tastes like.
- For the pineapple syrup
- Chopped pineapple - 1 1/2 cups
- Cold water - 1 cup
- Granulated sugar - 1 cup
- For the piña colada sherbet
- Pineapple, chopped - 1 large
- Pineapple syrup
- Sweetened cream of coconut (I used Coco Lopez) - 1/2 cup
- Pure unsweetened creamed coconut - 1 package (6oz)
- Heavy cream - 1/3 cup
- Vanilla extract - 1 teaspoon
- Dark rum - 1 ½ teaspoons
- Maraschino cherries for garnish
Make the pineapple syrup:
In a blender combine the chopped pineapple, water and sugar. Blend until completely smooth and transfer to a small saucepan. Bring to a boil over medium/high heat. Reduce the heat to medium and simmer until the mixture has a syrupy consistency. Remove from the stove and skim off the foam that has formed on top. You should be left with about 1 1/2 cups of pineapple syrup. Set the pineapple syrup aside to cool completely.
Make the piña colada sherbet:
In a blender combine the pineapple, pineapple syrup, Coco Lopez, and unsweetened creamed coconut. Blend on high until completely smooth. Strain to remove any unwanted pineapple parts into measuring cup with a lip or you can use a medium bowl. Stir in the heavy cream, vanilla extract, and dark rum. At this point you can allow the mango sherbet mixture to steep for a few hours or overnight in the fridge. If not, churn and freeze according to your ice cream maker instructions. Serve with a maraschino cherry on top.
Make 1 quart of piña colada sherbet.