Pina Colada Ice Cream - Easy Recipe with Sweet Cream Base

Austin, Texas has already hit back to the 80s, and it's making me want to pull out my ice cream maker to make this Pina Colada Ice Cream!

Sweet cream based ice cream recipes are SO simple. The ice cream is lighter than a custard base, and comes together quickly with little deep-freezing required.

This Pina Colada Ice Cream is deceptive. It's NAMED after a cocktail, but, unlike most cocktail-inspired desserts I post here, it's not actually alcoholic. AND it's delicious. Score.

Again, sweet cream base, with some awesome flavors, topped with a HOMEMADE candy shell. Sounds complicated, but it totally isn't. Candy shells are super duper easy. As are sweet cream bases. Basically, you're going to use this recipe to impress all your friends and only you and I will know how incredibly simple it is. Ready? Let's go!

Pina Colada Ice Cream with Dark Chocolate Magic Shell
For the ice cream

• 2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cups sugar
• 1 tsp vanilla
• 1/2 cup coconut cream
• 2 slices of pineapple, 1/2" thick, pureed or cut into tiny cubes, any juice from cutting reserved
• optional: handful of toasted coconut

For the Magic Shell

• 1 cup dark chocolate chips
• 2 tbs coconut oil

-For the ice cream: stir all ingredients together in a large bowl and chill until cold (2 hours or overnight, depending on the temperature it starts at).

-Process in an ice cream maker until the consistency of a thick milkshake. Pour into freezable container and place in freezer until firm, preferably overnight.

-For the magic shell: in the microwave or double boiler, melt dark chocolate (microwave in 30 second increments and stir well). Add coconut oil, and stir until combined and shiny. Store in airtight jar at room temperature. Drizzle over ice cream when ready to eat.