I’m kinda in love with my ice cream machine.
I mean, I knew it would be fun. And great for summer. And tasty. But I had no idea what kind of miracles the little rotating drum could actually pump out until this week. I mean, strawberry cheesecake ice cream was a great and all, but this. This is a whole new level of ice cream machine glory. Of course, it is only the second batch of anything I’ve made with it, but still, I have a seriously hard time believing this one is top-able.
And that is saying a lot about something without chocolate or bacon in it. I actually passed up a brownie last night to eat a bowl of piña colada sorbet. If you know anything about me, know that if I pass up chocolate, either I’m very, very ill, the world’s axis has shifted, we’re being attacked by chocolate-loving zombies, or the alternative is life-changing good.
I’m sure you can figure out which one of those it is (hint: not the zombies).
Promise me you’ll go and make this, okay? Even if you don’t have an ice cream machine you could freeze the mixture in individual servings (the pineapple will just settle and it might be a bit more icy and hard). You could also freeze the mixture into delicious, tropical popsicles.
Of course, you could also scoop the sorbet into glasses and the drizzle the top with some rum. Insert straw and be instantly transported to some beautiful sugar sand beach.
Piña Colada Sorbet
Makes about 1 quart
- 1 cup sugar
- 1/2 cup water
- 1-20 ounce can crushed pineapple
- 1-13.5 ounce can coconut milk
- 1/4 cup lime juice
- 1 teaspoon vanilla
- First up, we’re going to make a concentrated simple syrup. In a saucepan, mix together sugar and water. Bring to a boil over medium heat. Boil until sugar is completely dissolved, about 2-3 minutes. Set aside to cool.
- In a blended, dump in entire can of pineapple (juice and all). Blend on high for 3-4 minutes until smooth and frothy.
- Add coconut milk, lime juice and vanilla to the blender. Blend for another 30 seconds.
- Transfer pineapple mixture to large bowl, whisk in simple syrup and chill in fridge until completely cold, 3-4 hours.
- Once cool, transfer mixture to the canister of your ice cream maker and follow manufacturers instructions.