Why's the Ice Cream Gone? (Hint: Blame it on the Rum)

So I’m driving down Route 128 last week and “Escape” (the pina colada song) comes on. I’m singing along and I think to myself “You know, I’ve never made a pina colada before.” Voila! A new Patch article and recipe is born. My wheels are always turning to think up a recipe to share with you.

I came home and scoured the Web and my cookbooks looking for a great pina colada recipe. I came across “the best pina colada recipe” on the net. I tried it and it was good, but I had a revelation. I can do better with a bit of help!

 We are so lucky to have one of the world’s best ice cream shops right in our backyard, . I try to control myself and not go there too often. I checked out their website looking for either pineapple or coconut ice cream. Of course they did not disappoint. They offer coconut ice cream at both the Hyde Park and Dedham shops.

I headed down to Dedham Square to see Pat at the Dedham shop. I ordered a pint of coconut ice cream from her, we chatted a while about what I was making. She said she’d not thought of putting the coconut ice cream in a drink before and asked me to let her know how it turned out.

After the taste test at Ron’s, I knew this drink was going to be special! Pat told me it was one of her favorites, too. I can’t imagine it tasting much better except perhaps on a hot summer’s night or possibly mixed with some chunks of pineapple and a splash of light cream, crushed ice and a little rum!

With a little help from Ron’s, I think we have a winner! Cheers!

Pina colada recipe:

2 generous scoops of Ron’s coconut ice cream

1 8-oz. can of chunk pineapples in their own juice

1 cup ice cubes

¼ cup light cream

3-oz. black rum

Whipped cream

Maraschino cherries

Blend all ingredients in a blender until ice is crushed and drink appears smooth and creamy. Pour mixture into hurricane glasses. Top with whipped cream and a cherry for garnish. For a non-alcoholic version, omit the black rum.

Makes 2 ½ drinks.