Recipe ingredients
- 2 1/2 cups pineapple, in 1/2-inch cubes
- 1 (12 ounce) can cream of coconut
- 1/2 cup fresh lime juice
- 1/2 cup fresh orange juice
- 3 tablespoons dark rum
- 2 tablespoons Triple Sec
Recipe method
- Working in batches, process the pineapple in a food processor for 15 seconds. Transfer to a large bowl.
- Stir in cream of coconut, lime juice, orange juice, rum and Triple Sec.
- Cover with plastic wrap and place in freezer overnight.
- Working in batches, pulse the frozen mixture in a food processor 10 times, then process until smooth, about 90 seconds.
- Cover and freeze 2 hours, or until firm.
Other ice cream recipes:
Pina colada granita recipe
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