Piña Colada Ice Cream

Gluten Free
Health score
1%
Piña Colada Ice Cream
18 min.
16
168kcal

Suggestions


Indulge in a tropical escape with our delightful Piña Colada Ice Cream, a dessert that perfectly captures the essence of summer in every creamy bite. This gluten-free treat is not only a feast for the senses but also a guilt-free pleasure, boasting just 168 calories per serving. Imagine the luscious blend of sweet pineapple, rich coconut, and a hint of rum, all harmoniously combined to create a refreshing dessert that will transport you to a sun-soaked beach.

With a preparation time of only 18 minutes, this recipe is as easy as it is delicious. The combination of fat-free ingredients ensures that you can enjoy this indulgent ice cream without the extra calories, making it a perfect choice for gatherings or a special treat after dinner. Each scoop is generously sprinkled with toasted coconut and pecans, adding a delightful crunch that complements the smooth, creamy texture.

Whether you're hosting a summer barbecue, celebrating a special occasion, or simply craving a sweet escape, our Piña Colada Ice Cream is sure to impress. Gather your friends and family, and let the tropical flavors whisk you away to paradise. Get ready to savor the taste of the islands right in your own home!

Ingredients

  • 0.5 cup mrs richardson's butterscotch caramel sauce fat-free
  • 0.5 teaspoon coconut extract 
  • large egg yolk 
  • 12 ounce evaporated milk fat-free canned
  • cups skim milk fat-free
  • 13.5 ounce lite coconut milk light canned
  • 0.5 cup pecans toasted chopped
  • ounce pineapple rings crushed undrained canned
  • teaspoon rum extract 
  • 0.5 cup sugar 
  • 0.5 cup coconut sweetened flaked toasted
  • teaspoons coconut sweetened flaked toasted

Equipment

  • bowl
  • sauce pan
  • whisk

Directions

  1. Combine first 3 ingredients in a large saucepan. Bring to a boil over medium-high heat, stirring frequently.
  2. Combine sugar and egg yolks in a small bowl. Gradually add about one-fourth hot milk mixture to eggs, stirring constantly with a whisk.
  3. Add to remaining hot milk mixture, stirring constantly.
  4. Remove from heat; stir in 1/2 cup coconut and next 5 ingredients. Cool completely, stirring occasionally. Cover and chill at least 1 hour.
  5. Pour mixture into the freezer can of a 4-quart ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze at least 2 hours or until firm.
  6. Sprinkle each serving with toasted coconut.

Nutrition Facts

Calories168kcal
Protein7.46%
Fat42.7%
Carbs49.84%

Properties

Glycemic Index
5.01
Glycemic Load
4.38
Inflammation Score
-1
Nutrition Score
4.1404347821422%

Flavonoids

Cyanidin
0.37mg
Delphinidin
0.25mg
Catechin
0.25mg
Epigallocatechin
0.19mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.08mg

Nutrients percent of daily need

Calories:168.04kcal
8.4%
Fat:8.1g
12.46%
Saturated Fat:4.58g
28.65%
Carbohydrates:21.26g
7.09%
Net Carbohydrates:20.25g
7.36%
Sugar:17.95g
19.94%
Cholesterol:30.59mg
10.2%
Sodium:111.89mg
4.86%
Alcohol:0.05g
100%
Alcohol %:0.06%
100%
Protein:3.18g
6.37%
Phosphorus:114.31mg
11.43%
Manganese:0.21mg
10.48%
Calcium:95.31mg
9.53%
Vitamin B2:0.16mg
9.28%
Selenium:3.67µg
5.25%
Potassium:182.55mg
5.22%
Magnesium:19.16mg
4.79%
Vitamin B1:0.07mg
4.53%
Zinc:0.66mg
4.38%
Fiber:1.02g
4.07%
Copper:0.08mg
4.07%
Vitamin B12:0.24µg
4.03%
Vitamin B5:0.38mg
3.82%
Vitamin B6:0.06mg
2.79%
Vitamin C:2.02mg
2.44%
Vitamin A:109.5IU
2.19%
Folate:7.74µg
1.93%
Iron:0.3mg
1.69%
Vitamin E:0.15mg
1.03%
Source:My Recipes