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Pina Colada Frozen Yogurt

Julie Michaelson Holdsworth

"Nothing beats the taste of homemade ice cream or frozen yogurt! I lost the recipes that came with my ice cream machine, so I made up my own. Yum!"
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Ingredients

3 h servings 173 cals
Serving size has been adjusted!
Original recipe yields 32 servings

Nutrition

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Ready In

  1. Pour crushed pineapple into a food processor; puree until smooth. Transfer to a large bowl.
  2. Mix vanilla yogurt, half-and-half, cream of coconut, coconut vanilla Greek yogurt, heavy cream, sugar, and rum extract into the pureed pineapple. Refrigerate until thoroughly chilled, 30 to 60 minutes.
  3. Freeze mixture in an ice cream maker according to manufacturer's directions, about 20 minutes. Transfer to a freezer container and freeze until firm, about 2 hours.

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