Ingredients:

  • 3 large scoops premium vanilla bean ice cream (approx. 450g)
  • 1/2 cup cream of coconut (120ml)
  • 1/4 cup whole milk (60ml)
  • 1.5 cups frozen pineapple chunks (225g)
  • 1/4 cup unsweetened pineapple juice (60ml)
  • 1 tsp fresh lime juice (5ml)

Instructions:

  1. Place your hurricane or milkshake glasses in the freezer for 10 minutes to ensure the shake stays frosty during serving. Note: This prevents the edge melt where the shake turns to liquid the moment it hits the glass.
  2. Add the liquid ingredients to the blender base first: Pour in the 60ml of whole milk, 60ml of pineapple juice, 120ml of cream of coconut, and 5ml of lime juice. Note: Liquids at the bottom create a centrifugal pull that helps the solids blend evenly.
  3. Layer the solids on top of the liquids, starting with the 3 scoops (450g) of vanilla bean ice cream and finishing with the 225g of frozen pineapple chunks. Note: The weight of the frozen fruit helps push the ice cream down into the blades.
  4. Start the blender on its lowest setting and quickly increase to medium high. Note: Slow starts prevent air pockets from forming around the blade.
  5. Blend for 30–45 seconds until a velvety vortex forms and no pineapple chunks remain visible.
  6. Check the consistency. If it's too thick to pour, add 15ml more milk and pulse once.
  7. Pour the mixture into the chilled glasses. You should hear a slight glug as the thick mixture fills the glass.
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