Pina Colada Ice Cream
- 1/3 cup granulated sugar
- 1/2 teaspoon rum extract
- 4 scoops Turkey Hill Vanilla ice cream
- 1 can (8.25 ounces) crushed pineapple in syrup
- 2 cups (7 ounces) coconut
Beat ice cream with sugar and rum extract until smooth. Fold in 2 cups pineapple with syrup and 2 cups coconut. Pour in 1 QT plastic container and place in freezer. Freeze until firm, about 2 hours.
Submitted by Larry from Bensalem, Pa