When we hear the word piña colada, we likely either think about taking a Caribbean vacation or we think about the piña colada song. After you see this delicious recipe, however, the first thing that is going to be on your mind is a piña colada ice cream bar. It is not only going to bring the deliciousness of a piña colada to your dessert table, it is going to do it in a very sweet way.
Most of us appreciate the ingredients inside of a piña colada, and I’m talking about the maraschino cherries and the pineapple. Of course, it’s great to enjoy one of these as a drink but when you have it as an ice cream sandwich, you understand just how good life can be.
Ingredients:
1 small pineapple, peeled, sliced, and cored
¾ cup coconut rum
1 pint coconut ice cream
1 cup unsweetened coconut flakes, toasted
1 ½ cups bittersweet chocolate chips
1 ½ tablespoons coconut oil
Maraschino cherries
Directions:
Place pineapple slices in a small dish. Pour coconut rum over slices. Marinate for at least 1 hour, flipping the slices over halfway through.
Remove pineapple slices and dry well with paper towels.
Carefully slice of the bottom of your ice cream container. Remove the lid and cut away the rest of the paper container. Slice ice cream into rounds.
Place the ice cream slices in between two pineapple slices. Freeze immediately until completely solid.
Melt chocolate chips and coconut oil in the microwave, at 15 second intervals. Until smooth.
Dip half of the frozen sandwiches in the melted chocolate and immediately coat with toasted coconut flakes. Top with maraschino cherries.