Raspberry Pina Colada Ice Cream
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  • one 20 oz. can (2 cups) pineapple chunks
  • 1 one 12 oz. bag (3¼ cups) frozen raspberries
  • 14 tbsp. coconut milk
  • 14 tbsp. pure maple syrup
  • 12 tsp. rum, or substitute with coconut milk for a non-alcoholic versionIn the bowl of a food processor, add frozen raspberries and mix for 10 seconds.
  • 1 Add 1 tbsp. coconut milk and 1 tbsp. maple syrup, then mix for another 10 seconds.
  • 1 Now add 1 tsp. rum, 1 more tbsp. coconut milk and 1 more 1tbsp. maple syrup, then mix for 10 seconds.
  • 1 Remove raspberry mixture and transfer to a mixing bowl. Using a spatula, press rasperries against the edge of the bowl with the spatula to create a solid form, almost resembling a ball.
  • 1 Quickly rinse and dry your food processor bowl and mixing blade.
  • 1 Mix pineapple in the food processor for 10 seconds.
  • 1 Transfer to the large mixing bowl using the other side, opposite the raspberries. Press pineapple against the side of the bowl using a spatula form a solid shape in the same way that you formed the raspberries.
  • 1 Now press the raspberry and pineapple mixtures together, folding several times to combine, but not fully. This will give your ice cream a beautiful mix of yellow and red.
  • 1 Scoop and serve immediately.



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