July 14, 2005
It's going to be 106 (that's Fahrenheit, folks) today in Fresno, so I thought I'd post a great cool-down recipe. I love Pina Coladas, and this is a great Pina Colada punch recipe for those summertime get-togethers, backyard barbecues, etc. It can be scaled down to make just a pitcher or you can make the whole enchilada for a big group.
Pina Colada Punch
Prep Time: approx. 20 Minutes. Makes 30 servings. Originally from allrecipes.com
1/2 gallon vanilla ice cream, softened
1 (20 ounce) can crushed pineapple (or chopped fresh if you've got it)
1 (8 ounce) can coconut cream
1 (46 fluid ounce) can pineapple juice
2 cups light rum (can be omitted, just add more juice/soda to make volume)
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 In a large plastic container, combine ice cream, crushed pineapple, coconut cream, pineapple juice and rum. Mix well and slowly stir in the lemon-lime soda. Freeze for 4 hours or until slushy. If you don't have a lot of time, mix all ingredients and blend until slushy in small batches in the blender. Freeze until serving.