Pina Colada No-Churn Icecream

🍍🥥 Balanced Piña Colada        No‑Churn Ice Cream

⭐ Ingredients

• 3 cups whipped topping (~8 oz tub)

• 1 cup Greek yogurt

• ½ cup condensed milk

• ¾–1 cup crushed pineapple ( or ~5 sliced pineapple, pulsed into small bits and drained/pressed dry)

• ½ teaspoon coconut extract

• ¼–½ teaspoon pineapple extract 

◦ (¼ tsp = subtle, ½ tsp = bold piña colada energy)

• Optional: 1–2 tbsp pineapple juice for a swirl

• Optional: shredded coconut for texture

───

🥄 Instructions

1. Prep the pineapple

• Drain the slices well

• Pulse in the food processor using short bursts

• Stop when it looks like crushed pineapple, not baby food

• Press out extra liquid with paper towels or a spoon

This step keeps your ice cream creamy instead of icy.

───

1. Make the flavor base

In a large bowl, whisk together:

• Greek yogurt

• Condensed milk

• Coconut extract

• Pineapple extract

This is where the piña colada magic happens — extracts blend best before the whipped topping goes in.

───

1. Fold in the whipped topping

Use a gentle folding motion to keep everything fluffy and airy.

───

1. Add the pineapple

Fold in your crushed pineapple last so the chunks stay intact.

Optional:

 Drizzle in 1 tablespoon pineapple juice and swirl lightly for a ribbon effect.

───

1. Freeze

• Pour into a loaf pan or container

• Smooth the top

• Cover tightly

• Freeze 4–6 hours until scoopable

Almond Cream Cake

Almond Cream Cake

🌿 Overview

A tender almond‑flour cake base topped with rich almond cream, baked to golden perfection and finished with sliced almonds and powdered sugar.

🧈 The Cake Base

Ingredients

½ cup brown sugar

¼ cup granulated sugar

6 oz unsalted butter, melted and cooled

2 large eggs

1 tsp vanilla extract

½ tsp almond extract

½ tsp salt

½ tsp baking powder

1 cup almond flour

1½ cups all‑purpose flour

Steps

Combine both sugars and melted butter; whisk until smooth.

Add eggs and extracts; whisk until fully incorporated.

Stir in salt and baking powder.

Add almond and all‑purpose flours; mix until just combined.

Line an 8×8‑inch pan with parchment; spread batter evenly.

Bake at 350°F (175°C) for 15 minutes.

🌰 The Almond Cream Topping

Ingredients

½ cup granulated sugar

¼ cup unsalted butter, softened

1 large egg

2 cups almond flour

Sliced almonds, for topping (optional)

Powdered sugar, for dusting

Steps 

Cream sugar and butter until light.

Add egg; mix well.

Stir in almond flour until thick and crumbly.

Remove cake base from oven after 15 minutes.

Spread almond cream evenly over warm base.

Sprinkle sliced almonds on top. (Optional)

Bake again for 25–30 minutes, until golden and set.

Cool completely before lifting out with parchment.

🍴 Serving Notes

Dust lightly with powdered sugar before serving.

Pairs beautifully with coffee or a drizzle of honey‑almond glaze