Tuesday, March 3, 2015

Low Carb Drunken Parrot Ice Cream

I got a sample of Hawaiian Pineapple ice cream flavoring, but I struggled initially to think of interesting flavor combinations. Fear not, I’ve got some wild ideas for this flavor. This one isn’t too wacky. I found some “pineapple rum long-drink recipes” that inspired this ice cream mix.

Drunken parrot

My first batch used two of the Captain Morgan rums the drink uses: Parrot Bay coconut rum and original spiced rum. The coconut rum is a little carby on its own, but 2 tablespoons of coconut rum is only 6.5 g carbs. Not a big deal spread out over a quart of ice cream. However, the flavor of the rums aren’t strong enough to stand out. I used just the original spiced rum on the second batch and coconut extract for flavoring.

If you’re doing a cooked custard, I’d suggest using grated orange rind instead of extract. Zest it into the heated milk and cream and let it steep for an hour before you make the custard.

The ice cream coloring is very light, so the coconut flakes aren’t visible. The flakes give the ice cream a crunchy but not unpleasant mouthfeel. I fear that if I gave this to someone, they’d think those crunchy bits are ice. I added food coloring to the ice cream mix on the second batch, but it needs more in order for the flakes to really stand out.

The alcohol in this ice cream mix means we don’t need vegetable glycerine to depress the freezing point.It took the full 60 minutes in the ice cream maker to get this to finish churning. I didn’t get a full quart out of this. I suspect it’s due to the use of alcohol instead of glycerine. This was based on a recipe that called out Captain Morgan rum, but I don’t think it was a good fit. I’d suggest trying this with a different rum.


Ice Cream

Low Carb Sweet Cream Base but with no vegetable glycerine
1 tablespoon Hawaiian Pineapple, Flavor Fountain
3 tablespoons Captain Morgan® Original spiced rum
1 tablespoon coconut extract
1 teaspoon orange extract
1 teaspoon vanilla extract
20 drops yellow food coloring
2 drops red food coloring

Sweetened Coconut Flakes

1 tablespoon (14 g) coconut oil
¾ cups (45 g) Bob’s Red Mill Unsweetened Flaked Coconut
½ teaspoon Splenda
½ teaspoon Truvia
more granular sweetener for sprinkling


  1. Mix-ins: Add the coconut oil to a 2 cup Pyrex mixing cup. Microwave for 30 seconds or until melted. Add granular sweeteners and mix in.

    Melted coconut oil with Splenda and Truvia.

    Add flaked coconut and stir until all of the coconut flakes are coated.
  2. Spread coconut flakes out on silicone cookie sheet.

    Coated coconut flakes on non-stick sheet.

    Sprinkle with more Splenda and Truvia and leave out at room temperature. When the coconut oil hardens, stir the flakes with your hand and transfer them to a plate for later. Do not put in the refrigerator or freezer.
  3. Ice cream: Follow the instructions for the Low Carb Sweet Cream Base. Add the LorAnn Oils Flavor Fountain Flavorings, Hawaiian Pineapple, orange extract, and rums to the sweet cream base. Cover and chill if necessary.
  4. Follow your ice cream maker’s directions for making ice cream. Five minutes before the ice cream is done, add the coconut flakes and make sure they get churned in completely. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.
Scoops of ice cream.

Scoops of ice cream.

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