Pina Colada Ice Cream
This piña colada ice cream recipe blends the tropical flavors of ripe pineapple and coconut with the creamy richness of heavy cream, making it a delightful treat for warm weather. Inspired by the classic piña colada cocktail, this homemade ice cream is perfect for those who want a refreshing and indulgent dessert. Optional add-ins like shredded coconut and fruit chunks can customize it to your preferences, and the no-churn option ensures anyone can enjoy it, whether or not they have an ice cream maker.
Equipment
- Ice Cream Maker (if using) – 1 unit
- Blender/Food Processor – 1 unit
- Mixing Bowl: 1 unit
- Whisk: 1 unit
- Shallow Freezer-Friendly Container (for non-ice cream maker method) – 1 unit
- Airtight Storage Container: 1 unit
Ingredients
- 2 cups 480 mL – Heavy Cream
- 1 cup 240 mL – Whole Milk
- 3/4 cup 150 g – Granulated Sugar
- 1 1/2 cups 240 g – Fresh Pineapple (or canned, drained)
- 1/2 cup 120 mL – Coconut Cream (or coconut milk)
- 1 tsp 5 mL – Rum Extract (optional)
- 1/2 cup 40 g – Shredded Coconut (optional, for texture)
- Optional Garnishes – Maraschino Cherries Toasted Coconut, Pineapple Chunks
Instructions
Prepare the Pineapple and Coconut Flavors:
- Cut the fresh pineapple into chunks and blend it in a food processor or blender until smooth. If using canned pineapple, drain well and blend to make a smooth puree.
- In the blender, add the coconut cream (or coconut milk) to the pineapple puree and blend until fully combined.
Make the Ice Cream Base:
- In a large mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar dissolves.
- Add the pineapple-coconut mixture to the cream base and stir until fully incorporated.
- If using, add 1 teaspoon of rum extract and mix well.
Churn the Ice Cream:
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-30 minutes) until it thickens and reaches soft-serve consistency.
- For a non-ice cream maker method, pour the mixture into a shallow container and place it in the freezer. Stir every 30 minutes to break up ice crystals until it thickens and reaches scoopable consistency (about 3-4 hours).
Freeze and Set:
- Once churned (or manually stirred), transfer the ice cream to an airtight container. Press a piece of plastic wrap or parchment paper on the surface to prevent ice crystals from forming.
- Freeze for at least 4 hours, or until firm.
Serve and Enjoy:
- Scoop into bowls or cones and top with toasted coconut, pineapple chunks, or maraschino cherries for extra tropical flair!
Notes
- Rum Extract: If you don’t want to use alcohol, rum extract gives you the authentic piña colada flavor. If you prefer real rum, 1-2 tablespoons will work well.
- Coconut Texture: Shredded coconut adds a delightful texture to the ice cream. For a smoother result, you can omit it or blend it in with the coconut cream.
- Fruit Add-ins: You can add chunks of tropical fruit like mango or banana to make the ice cream more fruity and textured. Add them in after churning for a fun twist.
- Dairy-Free Option: Use coconut milk in place of heavy cream and whole milk for a completely dairy-free ice cream. Make sure to use a non-dairy sweetened condensed milk alternative if needed.