Real Recipes From Real Home Cooks ®

pina colada sherbet

★★★★★ 2
a recipe by
Wayne Boggs
St. Louis, MO

You may garnish with a maraschino cherry and a pineapple chunk on a tiny drink umbrella. This is a great end to a dinner party. I usually have this made ahead of time. I line all the guest up and garnish it to their preference.

Blue Ribbon Recipe

A simple sherbet recipe perfect for summertime! This truly has all the flavors of a pina colada. It's cool, creamy, and refreshing with small chunks of pineapple and a hint of coconut. Topped with pineapple and a cherry, it's a fun dessert for a summer party.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6-8
prep time 15 Min
cook time 30 Min
method Ice-Cream Maker

Ingredients For pina colada sherbet

  • 1 1/2 c
    milk or half and half
  • 1 c
    crushed pineapple
  • 2 Tbsp
    non-fat dry milk
  • 2 Tbsp
    dark rum, you may also use light
  • 1 c
    coconut milk
  • dash
  • 1 can
    10 oz pina colada mix, partially defrosted
  • maraschino cherries and pineapple chunks for garnish; tiny drink umbrellas

How To Make pina colada sherbet

Test Kitchen Tips
This froze well in the ice cream freezer and you can eat it directly from the ice cream maker, but we did put it in the freezer to continue hardening a bit.
  • Condensed milk and cream in a mixing bowl.
    In a mixing bowl with paddle attachment, combine ingredients until milk is dissolved.
  • Sherbert mixture in a plastic bowl.
    Pour into a plastic container and chill thoroughly.
  • Pina colada sherbet in an ice cream maker.
    Freeze in ice cream freezer for 25-30 minutes. If not frozen stiff put in a freezer-safe container and freeze until solid.