July is National Ice Cream Month, and I just couldn’t let it slip away without sharing with you one of my favorite ways to eat this frozen treat.
I’m sure you remember the faux fried ice cream I posted back in March as a protest on winter. It’s an easy make-ahead dessert that mimics the flavors of fried ice cream by combining cool creamy ice cream with a crunchy honeyed corn flake topping. All the flavor but without the melting, messy-ness, or scary oil splatters.
This dessert is the same thing…except better. Because this time, it got a tropical makeover.
Pina Coladas are definitely my favorite alcoholic beverage. I love pineapple and coconut together, and I also love alcoholic beverages that don’t really taste much like alcohol. Soooooo…Pina Colada for the win!
Why I never thought to combine these flavors in an ice cream is a mystery. It might be partly because the Mr. has a strange tastebud numbing reaction to pineapple, which means I don’t often cook or bake with it. But really, this just means when I cut open a pineapple, it’s all mine. Totally not complaining.
This combo turned out even better than I expected. The pineapple adds a wonderful fruity flavor and bursts of tartness to the ice cream and the toasted coconut is a welcome addition to the traditional corn flake topping.
And then there’s the drizzle. Aren’t drizzles just the bet? I mean what are pancakes without the drizzle of maple syrup? What are cinnamon rolls without a drizzle of cream cheese frosting?
I mean, the drizzle makes the dessert. And in this case, it makes it wonderful. And boozy.
It only takes a couple of tablespoons of rum to liven up the honey and bring back memories of sitting pool side with frosty beverage in hand.
That’s the life.
This dessert is also GLUTEN FREE! (The people rejoice). Nature’s Path makes great gluten free cornflakes that provides the perfect crunchy topping for this dessert.
Truly, this is a dessert that can be enjoyed by all. (Except the Mr…cause of that weird tongue thing….well, you can’t win em all!)
Pssstt…when I was photographing these I was totally wishing I had a little toothpick umbrella to stick in the top. Can you just pretend there’s one there for me? K thanks.
- 2 quarts (8 cups) vanilla ice cream, softened
- 1 8 oz. container whipped topping, thawed
- 1 fresh pineapple or 2 15 oz. cans pineapple, cut into small pieces
- 1 stick butter
- 6 heaping cups cornflakes, crushed
- 3/4 cup sugar
- 1 heaping cup coconut
- About a half cup of honey
- 2 Tablespoons coconut rum
Recipe by Neighborfood