Dairy Free Tropical Rum Ice Cream is scoopable creamy perfection. You’ll feel like you are on vacation in the tropics with every bite! I think I dreamed this up when I was counting the days until my next vacation… it helped to pass the time:-)
This one takes a few steps and planning ahead, but it is well worth the boozey, creamy concoction you get as a result… yummm!!! For the best texture and taste, I recommend using Aroy-d brand coconut milk. It doesn’t have any additives and it is much creamier than the canned variety.
Another dairy free frozen delight you could try is Chocolate Covered Banana Ice Cream. Dairy doesn’t bother you? Give my Gluten Free Cake Batter Ice Cream a try. I wish it were healthy to eat ice cream every day… sigh…
Dairy Free Tropical Rum Ice Cream
Ingredients
- ⅔ cup fresh pineapple cut into 1/4 inch dice
- ½ tsp coconut oil
- 1 tsp brown sugar
- ½ cup sugar
- ½ cup hot water
- 2 very over-ripe bananas peeled and frozen
- ¼ cup flaked sweetened coconut toasted
- 2 cups cold coconut cream I use Aroy-d brand
- ½ cup cold coconut milk I use Aroy-d brand
- 3 Tbsp rum or Caribbean rum
Instructions
Prep a day or two ahead
- Freeze your ice cream maker bucket, freeze your peeled bananas in a ziplock bag and make & chill your simple syrup. Put your coconut cream and coconut milk in the fridge. Caramelize your pineapple and store in your fridge.
Caramelized Pineapple
- In a small pan, heat ½ tsp coconut oil and add diced pineapple. When it starts to brown a bit, add the brown sugar and let it dissolve and caramelize. Remove from heat and transfer to a container to refrigerate it until you are ready to make the ice cream. You can do this a day or two ahead.
Simple Syrup
- Pour ½ cup hot water over sugar in a heat proof container. Stir until sugar is dissolved then chill in the fridge. You can do this step a day or two ahead.
Toasted Coconut
- Toast coconut on a sheet pan lined with aluminum foil on a Low Broil for about 40-60 seconds. Keep a very close eye on it to be sure it doesn’t burn! Remove from oven and let cool.
Making the Ice Cream
- When you are ready to make your ice cream, begin with whipping your coconut cream until you get to soft peaks (just like you would make dairy whipped cream). Store in the fridge to keep very cold while you prep the rest of the ingredients.
- In your blender, smoothie maker or food processor, blend your bananas with coconut milk, simple syrup and rum until completely smooth.
- Add this mixture to your whipped coconut cream and beat with an electric mixer until combined.
- Pour into your ice cream maker and let churn based on your model’s directions.
- When the ice cream gets to the soft serve stage in about 15-25 minutes, depending on how cold my ingredients and my bucket are, add the caramelized pineapple bits (reserving a few for toppings if you wish).
- Once it is all combined, turn the ice cream maker off and scoop it all into a freezer safe container with a lid. Top with bits of caramelized pineapple and toasted coconut. Freeze for at least 6 hours, preferably overnight before serving. You may want to let it sit at room temperature for 5-10 minutes before scooping if it is very hard when you take it out. Enjoy!