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Cool, refreshing, and dairy free, this no-churn Pina Colada Ice Cream is a cocktail favorite turned frozen treat! Made with 4 ingredients, including coconut milk and fresh pineapple puree, you choose whether or not to add the fifth – a shot of rum!
Pina Colada Ice Cream. Is there even anything else that sounds quite as perfect for summer?
Imagine ordering your favorite tropically frosty cocktail – or maybe your fifth one – and not quite finishing it. In the to-go box it goes (because we don’t waste alcohol in this family, Shirley,) and your freezer keeps it safe and sound until the following day.
Voila. You’ve just elevated your cocktail – and created pretty much this exact ice cream recipe.
An added bonus to this Pina Colada Ice Cream is that it’s vegan AND dairy free!
That’s right – these lovely scoops are made purely from coconut milk and coconut cream, with some tasty fresh pineapple (and its juices) to add some zing and texture. Can your cocktail say that?
This also a no-churn ice cream recipe! Meaning you don’t have to worry about buying any special machines or mixer attachments. Pop everything in your blender, pour it into a freezer-safe container, and in a few hours, you’ll be scooping it right out. No need to even bother with bowls!
This ice cream actually borders on sorbet since it contains no milk or cream – but it’s so creamy and good, it should definitely get a pass on the title!
Maybe eating vegan ice cream wasn’t on your summer to-do list – but you should give this Pina Colada Ice Cream a try! It’s just as cool and refreshing as the milk-based kind, and won’t leave you feeling blah in that crazy summer heat!
Making the perfect Pina Colada Ice Cream:
- In a blender, combine 2 cups frozen pineapple, pineapple juice, chilled coconut milk, coconut cream, and rum (if using.) Pulse until well blended.
- Pour half the liquid into an airtight, freezer-safe container. Sprinkle in half of the flaked coconut, then pour in the remaining liquid. Plop remaining pineapple chunks into the liquid, then sprinkle with the rest of the coconut.
- Freeze 3-4 hours or until solid. When ready to serve, remove from freezer about 20 minutes prior to scooping – the absence of dairy makes this ice cream freezer harder, making it more difficult to scoop straight from the freezer.
Cool off with more homemade ice cream recipes!
- No Churn Birthday Cake Ice Cream
- Toasted Coconut No Churn Ice Cream
- Chocolate Chip Cookie Dough Ice Cream
- Homemade Peach Ice Cream (No Churn)
Pina Colada Ice Cream
Ingredients
- 3 cups fresh pineapple chunks frozen, divided
- 1/2 cup pineapple juice chilled
- 1 can coconut milk chilled
- 1 cup coconut cream chilled
- 3 tablespoons rum optional
- 1 1/2 cups sweetened coconut flakes
Instructions
- In a blender, combine 2 cups frozen pineapple, pineapple juice, coconut milk, coconut cream, and rum (if using.) Pulse until well blended.
- Pour half the liquid into an airtight, freezer-safe container. Sprinkle in half of the flaked coconut, then pour in the remaining liquid. Plop remaining pineapple chunks into the liquid, then sprinkle with the rest of the coconut.
- Freeze 3-4 hours or until solid. When ready to serve, remove from freezer about 20 minutes prior to scooping – the absence of dairy makes this ice cream freezer harder, making it more difficult to scoop straight from the freezer.
I love Pina Colada cocktail and never thought of making pina colada ice cream! Looks so delicious! Saving this recipe for later ♥