I appreciate that it is cold outside in any places at the moment, but I love ice cream and eat it greedily all year round. It works for me, and it is an ethos that I urge you to adopt.
I had no hesitation in trying this recipe from Nigella Lawson’s new book Kitchen, because I have made Nigella’s no churn ice creams before with great success. Anyway, I have a secret weakness for piña coladas (which I rarely indulge) and I was powerless to resist.
It really could not be easier, and it is - quite simply - ambrosia. You can make it in a matter of minutes, pop it in the freezer and a few hours later, you have a beautiful dessert. It is lovely on its own, but I cannot help but think how wonderful it would be served alongside a slice key lime pie.
If you are working in cups, 125 ml of pineapple juice is ½ cup, 80 ml of Malibu is ⅓ cup, 100 grams of icing sugar measured out to roughly ⅔ cup and 500 ml of double (heavy) cream is 2 cups.
For the recipe, please click here.
Nigella also has recipes for a similar Bitter Orange Ice Cream and a Margarita Ice Cream, both which I have made and highly recommend.