Here’s a tropical and creamy Pineapple Coconut Ice Cream recipe—like a frozen piña colada in a scoop!
Pineapple Coconut Ice Cream (Piña Colada-Style)
Servings: 6–8
Time: 4–6 hours (including chilling and freezing)
Ingredients
- 1 ½ cups pineapple chunks (fresh or canned, drained)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup heavy cream (or use more coconut milk for a dairy-free version)
- 1/2 cup sweetened condensed milk (or 1/3 cup maple syrup for dairy-free)
- 1 tsp lime juice (optional, enhances freshness)
- 1/2 tsp vanilla extract
- Pinch of salt
- 2 tbsp shredded coconut (optional, for texture)
- Optional: 1–2 tbsp white rum (for that piña colada twist + softer texture)
Instructions
- Prepare Pineapple
Blend the pineapple chunks until smooth. For a chunkier texture, pulse instead of fully blending. - Make the Ice Cream Base
In a bowl or blender, combine the pineapple purée, coconut milk, heavy cream (or more coconut milk), sweetened condensed milk, lime juice, vanilla, and salt. Blend until smooth. - Optional Add-Ins
Stir in shredded coconut and white rum (if using). - Chill the Mixture
Cover and refrigerate for 4–6 hours or overnight. - Churn
Pour into an ice cream maker and churn according to the manufacturer’s instructions (20–30 minutes). - Freeze to Set
Transfer to a freezer-safe container and freeze until firm (about 4 hours). - Serve
Let it sit for a few minutes to soften slightly. Garnish with toasted coconut, pineapple wedges, or a tiny cocktail umbrella for fun.
Want a no-churn version or tips for turning it into popsicles or a frozen dessert bar?
