Craving a taste of the tropics? Look no further than this Piña Colada Ice Cream! Combining the creamy richness of coconut with the sweet, tangy flavors of pineapple, this ice cream is the perfect way to bring a bit of sunshine into your kitchen. Whether you’re lounging by the pool or just dreaming of a beach getaway, this dessert is sure to transport you to a tropical paradise.
Why You’ll Love This Recipe
This Piña Colada Ice Cream is perfect for anyone who loves the classic cocktail but wants to enjoy it in a different form. It’s a great treat for summer parties, BBQs, or whenever you need a refreshing dessert. The recipe is simple and doesn’t require an ice cream maker, making it accessible for all levels of home cooks. Plus, it’s a fantastic make-ahead dessert that you can prepare in advance and enjoy whenever the craving strikes.
Ingredients You’ll Need
2 cups heavy cream
1 cup coconut milk
1 cup crushed pineapple, drained
1/2 cup sweetened condensed milk
1/4 cup coconut rum (optional)
1/2 teaspoon vanilla extract
1/4 cup shredded coconut (optional)
Kitchen Equipment Needed
Mixing bowls
Electric mixer (handheld or stand mixer)
Spatula
Freezer-safe container
Whisk
Step-by-Step Directions
1. Prepare the Ice Cream Base
In a large mixing bowl, combine the heavy cream and coconut milk. Using an electric mixer, beat the mixture on medium speed until soft peaks form. This usually takes about 3-5 minutes. Be careful not to overbeat, as you want the mixture to be light and airy.
2. Add the Flavorings
Gently fold in the sweetened condensed milk, crushed pineapple, coconut rum (if using), and vanilla extract. Mix until all ingredients are evenly distributed. If you love a bit of texture in your ice cream, now is the time to add the shredded coconut as well.
3. Freeze the Ice Cream
Pour the mixture into a freezer-safe container, spreading it out evenly. Cover the container with plastic wrap or a lid and place it in the freezer. Freeze for at least 4 hours, or until the ice cream is firm. For best results, let it freeze overnight.
4. Serve and Enjoy
When you’re ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones, and if you’re feeling extra festive, garnish with a slice of pineapple, a maraschino cherry, or a sprinkle of shredded coconut.
Tips for the Best Piña Colada Ice Cream
Use Fresh Pineapple: While canned crushed pineapple is convenient, using fresh pineapple will give your ice cream a more vibrant flavor.
Adjust the Sweetness: If you prefer your ice cream less sweet, you can reduce the amount of sweetened condensed milk or use unsweetened coconut milk.
Alcohol-Free Version: If you’re making this for kids or prefer an alcohol-free version, simply omit the coconut rum. The ice cream will still be delicious!
Variations and Substitutions
Mango Piña Colada Ice Cream: Swap out half of the pineapple for mango chunks to create a tropical twist with a blend of two fruits.
Chocolate-Dipped: After scooping the ice cream, dip it in melted chocolate and freeze for a few minutes to set. The contrast of the rich chocolate with the creamy, fruity ice cream is irresistible.
Dairy-Free Version: Use full-fat coconut cream in place of heavy cream and a dairy-free condensed milk substitute to make a vegan-friendly version of this ice cream.
How to Store Leftovers
Piña Colada Ice Cream can be stored in the freezer for up to 2 weeks. Keep it in an airtight container to prevent ice crystals from forming. If the ice cream becomes too hard, let it sit at room temperature for a few minutes before scooping.