Pina Colada Ice Cream Floats

Today in Phoenix, it’s going to be 108 degrees F. Man, can I tell you how badly I want to move. Not really to get me away from the heat so much, but I feel so bad for my pour husband that has to work up in the air or on a pole all day in this. Plus, I’m ready for some kind of adventure. I’ve lived in Phoenix, Arizona my whole life!! And although I love my family being here and all that, I would really love a change, and I want to do it before my kids get to old. Because you really shouldn’t move a kid once they’re in high school in my opinion. Not that they’re close to that age, but when I want things done, I want them done like yesterday, but we’ll see what happens. (If you know of any good paying lineman jobs in an area that doesn’t get below 0 degrees F in the winter, give me a shout out!!)

But since it is so amazingly hot where I live, I figured it’s about time to cool things down. When first making this recipe, I didn’t really intend to have it be Pina Colada flavored. It just sort of evolved into that. First I wanted to make some coconut ice cream, because I fell in love with it while we were in the Caribbean in March. They had the most amazing coconut ice cream, so I wanted to attempt to recreate it. Then I was like, “Hey, we should make this into a float!!” And since I love Pineapple Juice, and that felt very summery to combine the two, here we are. I really am so happy with the finish product, but the coconut ice cream is define on it’s own too. Enjoy!!

Printable Recipe

Pina Colada Ice Cream Floats
Coconut Ice Cream
1 (14 ounce) can coconut milk
1 cup sweetened shredded coconut
1/4 cup sugar
1 1/2 tsp. coconut extract
1 tsp. rum extract
1 cup milk
1 1/2 cup heavy cream

Assembly
2 cups pineapple juice
1 1/2 cup Sprite soda
Sliced pineapple and mint leaf axcents, optional

Combine coconut milk, shredded coconut, sugar, and extracts in a blender. Blend until mixture is almost smooth, about a minutes. You want the coconut pieces to be small, but not completely broken apart. In a container add coconut mixture with milk and cream. Mix well. Refrigerate for at least an hour to let mixture cool. Add to ice cream maker. Follow maker instructions. Freezer in an air tight container.

When ice cream is finished, combine pineapple juice and Sprite in a pitcher (you may need more depending on how many floats you are making and the size of you glasses). Mix well. Fill serving cups 1/2 way full with juice mixture, then top with a scoop of coconut ice cream. Add slice pineapple and mint leaf if desired. Serve immediately.

A Food Snots Original Recipe

Printable Recipe

Houli Fruit Fizz



I’ve actually been taking a little vacation from cooking. That’s so bad! For the last 3 days my family has been eating take out or cereal. But I needed a little break to re-charge my battery. Plus I was avoiding the grocery store, so I didn’t actually have much to cook with. I actually made it to the grocery store yesterday though, so after my little break I’m totally excited and looking forward to my menu for this week!! Should be filled with tons of yummy food 😉 But I wanted to quickly post this recipe that I tried a couple of weeks ago. This drink turned out pretty yummy. I would substitute the cranberry juice for like a raspberry cranberry juice to soften the taste of the cranberries just a little. I was also thinking as I was drinking this that it would be so amazing as a float instead of just a drink. I mean as a fruity drink it’s good, but if you added a couple scoops of vanilla ice cream to the mix I think it would make this amazing. If you do decide to make into a float, remove the ice from the recipe. Enjoy!!


Ingredients

  • 1 12-ounce can cold Sprite
  • 1/2 cup cold pineapple juice
  • 1/4 cup cold orange juice
  • 1 cup cold cranberry juice
Combine all of the ingredients in a pitcher and pour into two glasses over ice. Be sure all of the ingredients are cold when combined.

Recipe from Top Secret Restaurant Recipes

Strawberry Banana Protein Shake

I use this as a meal replacement/weight management drink. It’s super nice and quick when you are on the go, and it’s not one of those meal replacement drinks you have to force down. Whenever I make myself one of these, I end up having to make two batches, one for me, and one for my kiddo’s.

As you can see my toddler sitting, eagerly awaiting his smoothy 🙂 It is super yummy and keeps you full for hours. Plus, it feel like your letting yourself have a treat when really you are watching what your eating, or in this case drinking.

Ingredients

  • 7 frozen or fresh strawberries, if you use fresh strawberries you need to add about 4 or 5 cubes of ice
  • 1 ripe banana
  • 1 scoop vanilla protein powder, like vanilla whey protein, 1 scoop is equal to about 1/2 cup
  • 1/4 cup apple juice
  • 1/4 cup skim milk
  • 1 cup cold water
Directions

Add banana, strawberries, ice if using fresh strawberries, and protein powder to your blender. Then add your milk, apple juice, and water.

Put on the cap and blend until mix is smooth and no clumps remain.
To give you a heads up, home made smoothies have a tendency to separate after a little bit, where the foam will float to the top. So you can actually buy cups at health food stores, like High Health or GNC, that are made to mix your drink after you add it. Basically it’s a cup with a lid and a stirring device inside, designed so you can shake your drink to incorporate it. This is what I use when I’m on the go and want to drink my smoothy slowly, but you can use a water bottle too.
A Food Snots Original

Spiced Chocolate

I’m gonna be a little rough on this recipe. First, the good parts. I loved the flavor! Very interested. It’s almost hot, like as in spicy, which I liked. It gave the chocolate a lot of depth and interest as per taste goes. So I’m glad I tried this. On the down side, how in the heck are you suppose to drink this? It is suppose to be a drink, but it was way too thick… and a little too thin to eat with a spoon. Super yummy if you want to dip strawberries though, which is how I ended up eating this, because it was pretty heavy just by itself. If you wanna try something a little different, then go for this. But I probably wouldn’t make this again, unless maybe it was as a dip for strawberries for a party or something. But if you wanted me to rank this as a drink, I just don’t know how you would get it down unless you were drinking it as shots, and then why waste the calories? So when or if you make this recipe, make it thinking it is a pudding or a fondue dip. It probably would be more successful that way.
Ingredients
  • 3 cups heavy cream
  • 1/2 cup milk
  • 14 oz bittersweet chocolate
  • 2 tablespoons confectioners’ sugar
  • 1/4 teaspoon ground cinnamon
  • Freshly grated nutmeg, to taste
  • Chile powder, to taste
Directions
Bring the cream and milk to a boil in a heavy based pan over medium heat. Whisk constantly as the mixture heats to build some froth.

When the milk is simmering, stir in the confectioners’ sugar, cinnamon, nutmeg, and chocolate.

Stir until chocolate has melted. Whisk vigorously for a few minutes until frothy. Pour into warmed mugs, scooping out the froth. Sprinkle with chile powder and serve immediately.

Recipe from The Golden Book of Chocolate