How to make Ice-cream: Pina Colada No Churn Ice cream

Ever wondered how to make ice-cream, at home, without any fuss? I've got an easy recipe that doesn't involve any special equipment and is really easy to make!

I first tried coconut ice cream in France with warm Nutella and it was absolutely amazing! So when I recently had some leftover fresh coconut in the house, I decided I had to give my own ice-cream recipe a go.

There are a variety of flavours you could experiment with in this recipe - chocolate, vanilla, rose water, whiskey - but this time round I used pineapple, coconut and rum to make a boozy pina colada ice cream.

I'd only ever tried making ice-cream a few times before with my Sister (who is an absolute ice-cream addict, along with my Father). We had used an ice-cream maker she had been bought for Christmas, but with limited success.

No-Churn Ice Cream

I'd heard of 'no-churn' ice-cream so did some research on how I could create my own, easy ice cream recipe. Without the faff, just mix it all up and pop it in the freezer. It sounded too good to be true? But I'm amazed how well it turned out!

The secret ingredient is condensed milk -  which I happen to love - as it keeps the ice cream smooth and creamy and stops it going icy. I always keep some in my cupboard as it's great in baking, toffee sauces and even in coffee if we run out of normal milk.

Ingredients

1 small pineapple

3 tablespoons fresh ground coconut (don't worry if you can't be bothered with the faff of fresh coconut. You can either buy coconut chunks in the chilled fruit section at the supermarket, or you could try rehydrating desiccated coconut in a bowl of water the night before).

1 tin condensed milk 397g

1 carton 284ml double cream (I used uht)

1 tablespoon coconut rum

2 tablespoons icing sugar

Method

Cut and prepare the pineapple and put in a blender briefly. It should look like a pineapple smoothie, don't worry if there are some shreds of pineapple this will add texture.

Prepare the coconut by either blending the fresh chunks in a food processor, or simply rehydrating overnight if you're using desiccated coconut.

Mix the coconut and icing sugar together.

Gradually add the wet ingredients; cream, pineapple, condensed milk and rum.

Mix together well and place in a fairly shallow container overnight. (If you use one that's too deep and narrow you may find the centre takes a lot longer to freeze totally).

And that's it! most of the other recipes I found involved whisking the cream, but I didn't find I needed to, and the hint of alcohol is great for that soft scoop feel.

I top with some toasted desiccated coconut, which makes it taste even better.

Enjoy!