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Piña Colada Ice Cream

Photo: Oxmoor House
Prep time 6 mins
Cook time 12 mins
Other time 4 hrs, 30 mins
Yield 16 servings (serving size: 1/2 cup ice cream and 1/2 teaspoon coconut)
This ice cream combines all of the traditional flavors of a piña colada with caramel and toasted pecans for added flavor and crunch.


  • 2 cups fat-free half-and-half
  • 1 (13.5-ounce) can light coconut milk
  • 1 (12-ounce) can evaporated fat-free milk
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1/2 cup flaked sweetened coconut, toasted
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup fat-free caramel topping
  • 1 teaspoon rum extract
  • 1/2 teaspoon coconut extract
  • 1 (8-ounce) can crushed pineapple in juice, undrained
  • 8 teaspoons flaked sweetened coconut, toasted

Nutrition Information

  • calories 162
  • fat 5.4 g
  • satfat 2.4 g
  • protein 2.8 g
  • carbohydrate 24.5 g
  • cholesterol 26 mg
  • iron 0.4 mg
  • sodium 98 mg
  • caloriesfromfat 31 %
  • fiber 0.6 g
  • calcium 87 mg

How to Make It

  1. Combine first 3 ingredients in a large saucepan. Bring to a boil over medium-high heat, stirring frequently. Combine sugar and egg yolks in a small bowl. Gradually add about one-fourth hot milk mixture to eggs, stirring constantly with a whisk. Add to remaining hot milk mixture, stirring constantly. Remove from heat; stir in 1/2 cup coconut and next 5 ingredients. Cool completely, stirring occasionally. Cover and chill at least 1 hour.

  2. 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. Sprinkle each serving with toasted coconut.

Oxmoor House Healthy Eating Collection