You love to sip on a refreshing Piña Coladas at the beach, a delicious Pina Colada tea when you’re at home, but how about a tasty Piña Colada ice cream on a hot summer day? We’ve got the recipe for you.


6 tablespoons loose tea of Mrs. Pina Colada mix

2 cups heavy whipping cream

1 14-oz can of unsweetened condensed milk

2 teaspoons vanilla extract

½ fine teaspoon sea salt


  • Start by mixing the loose tea into the heavy cream, cover the mixture, and let sit in the fridge for 8-12 hours. The goal is to infuse your heavy cream with the tea aroma. To make the flavor stronger, added 1 more tablespoon of your loose tea then cover for another 3-4 hours.
  • In another bowl, whisk the condensed milk, vanilla extract, and sea salt. Set aside.
  • Strain your loose tea-infused mixture through a fine-mesh sieve into a cold bowl, ensuring to press down on the tea leaves to get every last drop. Use a whisk or an electric mixer to whip the cream until stiff peaks are present. 
  • Scoop about of the whipped cream mixture made into the sweetened condensed milk we placed in the cold bowl. Slowly fold the mixtures together, adding the rest of the whipped cream in smaller quantities until it is well incorporated. Be gentle with this step.
  • Lastly, pour the mixture in a chilled 8 or 9-inch loaf pan and freeze for 5-7 hours, or until desired texture. 

TIP: Serve with small chunks of pineapple and a Maraschino cherry on top. 

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