- Pineapple 8 slices
- white coconut rum 2 cups
- Ice cream 500 gr
- melted chocolate 1 cup
- For serving
- Shredded coconut
- Chopped hazelnuts
- marinated cherries
Piña coladas just scream summer. But what if you really like ice cream too? In this recipe, we combined two of our summer favorites—welcome the Piña Colada Ice Cream Sandwich. This is possibly the best ice cream sandwich you will ever have and it’s an easy sweet treat to make at home. To make it, you need typical piña colada ingredients: pineapple and rum. The sweet pineapples are soaked with rum, which adds so much flavor. Combine it with smooth, creamy ice cream and a handful of toppings, and you’re good to go. It’s a no-bake recipe too, which is great for summer. Who has time to stand in front of a hot oven, anyway? Try out this Piña Colada Ice Cream Sandwich today!
Tips for the Best Ice Cream Sandwich
– You can use any flavor ice cream, but because the rum-soaked pineapple adds a lot of flavor, you might want to stick with vanilla ice cream. Alternatively, look for a coconut-flavored ice cream, as this will make the flavor more authentic. Look for a cylinder shape ice cream, so that you can easily cut the ice cream into slices.
– These Piña Colada Ice Cream Sandwiches are gluten-free! To make them vegan, use a coconut-base “ice cream”. This dessert is also low in carbs, so it’s a great option!
– Take the ice cream out of the freezer and allow it to warm up a little bit to make it easier to cut.
– Make this dessert kid-friendly, by swapping the rum with apple juice. You can also do this for teetotalers.
How to store Piña Colada Ice Cream Sandwich
Store these Piña Colada Ice Cream Sandwiches in the freezer for up to 2 weeks. Take out a little while before serving to allow the pineapple to soften up.
How to make Piña Colada Ice Cream Sandwich
Cover pineapple slices with rum and set aside for 30 minutes.
Remove pineapple slices from the rum and dry with paper towels.
Cut the packaging off the ice cream.
Slice ice cream into four pieces.
Place ice cream on top of one pineapple slice and cover with another one.
Repeat with leftover ice cream and pineapple. Place them on a baking sheet and freeze.
Dip each pineapple sandwich into melted chocolate.
Sprinkle with shredded coconut and hazelnuts. Serve topped with marinated cherries.
If you can’t eat dairy, make your own coconut ice cream with coconut milk. The flavor will be even more authentic to a true Piña Colada!
You can also turn the Piña Colada Ice Cream Sandwiches into a dessert. Soak the pineapple in rum, and chop it into pieces. Place the pieces in a dessert glass, and add the ice cream. Top with the shredded coconut, chopped hazelnuts, and marinated cherries. Serve with a spoon.