Here’s a creamy Piña Colada Ice Cream recipe inspired by the classic tropical cocktail (without alcohol, though you can add some if desired).
Ingredients
2 cups heavy cream
1 cup full-fat coconut milk
¾ cup sweetened condensed milk
1½ cups crushed pineapple, well-drained
1 teaspoon vanilla extract
¼ teaspoon salt
Optional: 2 tablespoons white rum or coconut rum
Optional garnish: toasted coconut flakes and pineapple chunks
Instructions
Prepare the pineapple
Drain the crushed pineapple thoroughly. Excess liquid can make the ice cream icy.
Pat dry with paper towels if needed.
Mix the base
In a large bowl, whisk together the heavy cream, coconut milk, sweetened condensed milk, vanilla, and salt.
Stir in the pineapple and rum (if using).
Churn
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
Freeze
Transfer to a freezer-safe container.
Cover and freeze for 3–4 hours, or until firm.
Serve
Scoop into bowls or cones.
Top with toasted coconut flakes and extra pineapple if desired.
No-Ice-Cream-Maker Version
Whip the heavy cream to soft peaks.
Fold in the coconut milk, sweetened condensed milk, pineapple, vanilla, salt, and rum.
Transfer to a container and freeze for 6–8 hours, stirring once or twice during the first few hours for a smoother texture.
For Extra Tropical Flavor
Add ½ cup toasted shredded coconut.
Swirl in a pineapple jam ribbon before freezing.
Mix in chopped maraschino cherries for a tropical sundae-style twist.
