Name: Piña Colada Milkshakes
Ingredients: 3 big scoops vanilla ice cream (about 1 1/2 cups – premium brands work best because they’re creamier); 1 cup frozen pineapple chunks (fresh works too, but frozen gives a better texture); 1/2 cup coconut cream (NOT coconut milk – you want the thick stuff from the top of the can); 1/4 cup pineapple juice (from a can or bottle); 2 tablespoons cream of coconut (like Coco Lopez – it’s sweetened and thicker than coconut cream); 1/4 teaspoon coconut extract (optional, but amping up the coconut flavor is never wrong); 1 1/2 oz white rum (Bacardi works great, but use whatever you’ve got); 1/2 oz coconut rum (Malibu is my go-to); Whipped cream (from a can is fine, no judgment); Toasted coconut flakes (toast them yourself in a dry pan – takes 2 minutes and SO worth it); Fresh pineapple wedges; Maraschino cherries (the unnaturally red ones – this is not the time for fancy cocktail cherries); Colorful straws and tiny umbrellas (absolutely necessary for full vacation vibes)

Description

So last summer, I was craving both a piña colada AND ice cream (because vacation calories don’t count, right?), and I thought, why choose when you can combine them? That’s how these Piña Colada Milkshakes were born – all the tropical glory of a piña colada blended into a creamy, cold milkshake. It’s basically like slurping up a Caribbean vacation through a straw. These babies are perfect for pretending you’re on a beach when you’re actually just in your backyard, and they’re WAY easier to make than actual frozen cocktails.

Ingredients

Scale

For the Basic Milkshake:

3 big scoops vanilla ice cream (about 1 1/2 cups – premium brands work best because they’re creamier)
1 cup frozen pineapple chunks (fresh works too, but frozen gives a better texture)
1/2 cup coconut cream (NOT coconut milk – you want the thick stuff from the top of the can)
1/4 cup pineapple juice (from a can or bottle)
2 tablespoons cream of coconut (like Coco Lopez – it’s sweetened and thicker than coconut cream)
1/4 teaspoon coconut extract (optional, but amping up the coconut flavor is never wrong)

For Boozy Version (per shake):

1 1/2 oz white rum (Bacardi works great, but use whatever you’ve got)
1/2 oz coconut rum (Malibu is my go-to)

For Garnishes (because we’re extra):

Whipped cream (from a can is fine, no judgment)
Toasted coconut flakes (toast them yourself in a dry pan – takes 2 minutes and SO worth it)
Fresh pineapple wedges
Maraschino cherries (the unnaturally red ones – this is not the time for fancy cocktail cherries)
Colorful straws and tiny umbrellas (absolutely necessary for full vacation vibes)