If you like piña coladas… getting caught in the rain. If you’re not into yoga, if you have half a brain. I honestly can’t help myself sometimes. Make your favorite frozen cocktail into this tropical Pina Colada Ice Cream!
Ingredients
You can find all of these pina colada ice cream ingredients at your local grocery store.
- Heavy cream – The heavy cream, once whipped, is what will give the ice cream the light and fluffy texture.
- Unsweetened coconut milk – This helps to thicken the mixture as well as provide that iconic coconut flavor.
- Sugar – Because the coconut milk is unsweetened, we need something to sweeten this ice cream. White sugar will do just that.
- Cream de coconut – This is used in actual pina coladas. It adds a sweet creaminess to the ice cream that’s out of this world. The texture is similar to sweetened condensed milk.
- Crushed pineapple in juice – I prefer to use crushed pineapple rather than pineapple chunks because it makes it easier to scoop and eat.
- Pinch of salt – It is amazing how much of a difference just a pinch of salt can make in any recipe, sweet or savory. It brightens the natural flavors and elevates this recipe to a new level.
- Garnishes – I like to top the ice cream with toasted coconut (coconut flakes), maraschino cherries and sometimes even coconut syrup.
Variations
There are plenty of ways you can make this pina colada ice cream recipe your own. Here are a few suggestions.
- Rum – Alcohol doesn’t freeze, so it could mess with the texture of your ice cream. You could add rum extract into the mix when making it and even pour some coconut rum over the top when serving for a boozy kick.
- Mix ins – In addition to the pineapple, you can add shredded coconut to the ice cream base. You could also add nuts like pecans or walnuts.
- Sugar – Instead of sugar, you could use an alternative like agave syrup or maple syrup. We have not tested these, but in theory, they should work!
- Milkshake – Once the ice cream is finished, add it to a blender with some rum and milk to make the best boozy pina colada milkshake you’ve ever had!
How to Make Pina Colada Ice Cream
You are going to love how easy it is to make this tropical ice cream.
- Prepare ice cream maker. Prepare the ice cream maker according to the package directions.
- Combine ice cream ingredients over low heat. Combine the heavy cream, coconut milk, sugar and coconut creme to a heavy bottom sauce pan. Stir over low-medium heat until the sugar dissolves.
- Add pineapple and allow to cool. Stir in the crushed pineapple with pineapple juice and the salt. Remove from the heat and cool.
- Cover and chill. Transfer the mixture to a mixing bowl, cover and chill for at least one hour, stirring at least once. This works best if the whole bowl is chilled, so it might take up to two to three hours depending on your fridge and how frequently it is opened.
- Add to ice cream maker. Pour the ice cream mixture to the prepared ice cream maker and allow to churn. The ice cream will be soft.
- Transfer to container and freeze. Transfer to an ice cream container or a loaf pan, cover and freeze overnight for best results.
- Scoop, garnish and serve. When ready to serve, scoop and garnish with toasted coconut and/or maraschino cherries.
Storage
How to Store Pina Colada Ice Cream
Store any un-eaten piña colada ice cream in the container you froze it in. Place a piece of parchment paper directly on top of the ice cream, and then wrap the container tightly with plastic wrap, and then again in foil.
All these layers will help prevent ice crystals from forming from being in the freezer. Pina colada ice cream is edible for up to 3 months.
More Homemade Ice Cream Recipes
Is there anything better than a scoop of homemade ice cream? If you agree, check out some of our favorite ice cream recipes. There are even so no churn ice cream recipes.
Piña Colada Ice Cream
Make your favorite frozen drink into tropical Piña Colada Ice Cream! Loads of coconut and pineapple will have you feeling like you are on vacation.
Servings: quart
Equipment
Ingredients
- 1 cup heavy cream
- 13.5 ounces unsweetened coconut milk
- 1/2 cup sugar
- 1/2 cup cream de coconut
- 20 ounces crushed pineapple in juice
- Pinch of salt
- Toasted coconut (coconut flakes) for garnish, optional
- Maraschino cherries for garnish, optional
Instructions
- Prepare the ice cream maker according to the package directions (usually a 24 hour freezing time).
- Combine the heavy cream, coconut milk, sugar and coconut creme to a heavy bottom sauce pan. Stir over low-medium heat until the sugar dissolves. Stir in the crushed pineapple with juice and the salt. Remove from the heat and cool.
- After 10-15 minutes, transfer the mixture to a mixing bowl, cover and chill for at least 1 hour, stirring at least once. This works best if the whole bowl is chilled, so it might take up to 2-3 hours depending on your fridge and how frequently it is opened.
- Add the ice cream mixture to the prepared ice cream maker, churning for 20-25 minutes. The ice cream will be soft. Transfer to an ice cream container or a loaf pan, cover and freeze for 10-12 hours, or overnight for best results.
- When ready to serve, scoop and garnish with toasted coconut and/or maraschino cherries.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 176 kcal, Carbohydrates: 14 g, Protein: 1 g, Fat: 13 g, Saturated Fat: 10 g, Cholesterol: 20 mg, Sodium: 9 mg, Potassium: 142 mg, Fiber: 1 g, Sugar: 12 g, Vitamin A: 235 IU, Vitamin C: 4.3 mg, Calcium: 20 mg, Iron: 0.7 mg
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
My whole family loved this ice cream when I made it. I diced the cherries up and added them after I churned. (Dumped some ice cream in the dish and sprinkled the cherry pieces; repeated until I had no more of either. So yummy and will be making it again!
I would like to add coconut rum to this recipe. Any recommendations on how best to do this?
I would add it before freezing, probably just a tablespoon or so. Alcohol doesn’t freeze, so it will be a little looser than regular. The other alternative would be to make a coconut rum sauce instead and pour it on top while serving. Great idea- I love the direction you are going!
Have you ever used fresh pineapple instead of crushed? If so, any modifications?
Hi! I haven’t, but it should be the same volume, just make sure to chop it well and use the juices so there is a similar amount of liquid. Make sure to come back and let us know how it was with fresh!
Just curious if this would work out okay if I purées the pineapple first. My husband loves pineapple but doesn’t want the “pieces” in the ice cream. What do you think? Thanks -sounds delicious!
Hi MB, I’m sure that would be just fine!
Can you add the toasted coconut into the recipe as well? I wanted to add a little more texture
You sure can!
Is the can of crushed pineapple unsweetened or in syrup?
I used im juice, but you can use syrup too, just might be sweeter.
Hi, I was wondering if it’s possible to follow this exact recipe without an ice cream machine? Could I just throw it in the freezer overnight instead? Have you tried that?
Hi Aneta,
Unfortunately, you can’t. No churn ice cream requires that you use whipped cream and sweetened condensed milk instead of actual milk and sugar.
When the recipe states “whole can” for crushed pineapple, does that include the juice? Is this in heavy syrup or 100% juice?
Hi Sharon! Great question and I just updated the recipe to reflect the answer. I used crushed pineapple in juice and yes, that included the juice.