This pina colada ice cream transforms the classic tropical cocktail into a creamy, scoopable frozen dessert. Bright pineapple and rich coconut combine with a touch of coconut rum for authentic pina colada flavor, while a little alcohol keeps the texture soft enough to scoop straight from the freezer. You can also omit the rum for a virgin version.
There are only a few extra steps to convert the cocktail into ice cream: reduce canned crushed pineapple for concentrated flavor, stabilize with a small amount of tapioca starch, and sweeten to taste. Full-fat coconut milk and heavy cream give the mixture body and creaminess. Toasted shredded coconut makes a lovely garnish for crunch. If you avoid alcohol, replace the rum with a teaspoon of glucose syrup to help keep the texture soft, or simply accept a firmer freeze.
Ingredients
Crushed pineapple: Use a 15 oz (432 g) tin of crushed pineapple in juice. It provides both flavor and texture. You can substitute pineapple pieces or pineapple juice in a pinch; fresh pineapple is more fibrous and may not blend as smoothly unless very ripe.
Coconut milk: Full-fat coconut milk yields the best coconut flavor and a rich mouthfeel. Low-fat versions may produce an icier result.
Coconut rum: A coconut-flavored rum (about 21% ABV) adds authentic pina colada notes and helps keep the ice cream scoopable. Use up to 3 tablespoons (45 ml). If using 40% ABV rum, reduce to 2 tablespoons (30 ml). Omit the rum for a nonalcoholic version and consider adding 1 teaspoon (7.5 g) glucose syrup to maintain scoopability.
Cream: Thickened cream or heavy cream (about 35% fat) gives body and smoothness. For a vegan version, coconut cream can be used, but expect a somewhat icier texture.
White sugar: Granulated sugar keeps the flavor clean and allows the pineapple and coconut to shine.
Tapioca starch: A small amount stabilizes and thickens the base. Arrowroot or cornflour can be used as substitutes in the same quantity.
Shredded coconut (optional): Toasted shredded coconut adds a pleasant crunch when sprinkled on top.
How to make pina colada ice cream
1. Empty the tin of crushed pineapple into a deep bowl or jug suitable for an immersion blender. Blend until smooth. Transfer the blended pineapple to a small saucepan and simmer gently, stirring frequently, until reduced to about 1 cup (250 ml). Remove from heat and allow to cool, then pour into a heatproof jug that will hold about 1 liter (4 cups).
2. Make a slurry by stirring 2 teaspoons (5 g) tapioca starch with about 2 tablespoons of the coconut milk until smooth.
3. In another small saucepan combine 1/2 cup (120 g) white sugar and 1 cup (250 ml) full-fat coconut milk. Heat over medium, stirring until the sugar dissolves and the mixture just begins to bubble. Reduce heat to low and whisk in the tapioca slurry. Cook for a minute or two until slightly thickened. Remove from heat, cool briefly, then add this mixture to the jug with the reduced pineapple.
4. Stir in 1 cup (250 ml) thickened cream, the juice of two limes (about 2 tablespoons / 30 ml), and 3 tablespoons (45 ml) coconut rum. Mix until smooth. Chill the mixture in the refrigerator for at least 4 hours or until thoroughly cold.
5. Chill your storage container in the freezer. If using a self-contained ice cream maker, turn it on about 10 minutes before churning; if using a freezer-bowl machine, ensure the bowl is fully frozen. Give the chilled mix a quick stir, then churn according to your machine’s instructions until it reaches a soft-serve consistency.
6. Quickly transfer the churned ice cream into the chilled storage container, cover, and freeze for about 4 hours or until firm.
How to serve the ice cream
To serve, scoop directly from the freezer. This ice cream is excellent on its own, topped with toasted shredded coconut, or served over grilled pineapple for extra caramelized sweetness.
How to store the ice cream
Store in an airtight container in the freezer for up to two weeks. After that, the texture may begin to firm and develop ice crystals, although the flavor will remain good.
Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Try one of these ideas for more pineapple and tropical treats:
- Pina colada popsicles
- Grilled pineapple
- Pineapple ice cream
- Banana ice cream
- Pandan ice cream
📋 Recipe
Pina colada ice cream
This recipe yields about 6 servings (approx. 2/3 cup each) and combines reduced crushed pineapple, coconut milk, cream, and a splash of coconut rum for a true pina colada taste.
Ingredients
- 1 tin (15 oz / 432 g) crushed pineapple in juice
- 1 cup (250 ml) full-fat coconut milk
- 1 cup (250 ml) thickened or heavy cream
- 1/2 cup (120 g) white sugar
- 2 tablespoons (30 ml) fresh lime juice
- 3 tablespoons (45 ml) coconut rum (approx. 21% ABV)
- 2 teaspoons (5 g) tapioca starch
Optional topping
- 1/2 cup shredded coconut, toasted
Instructions
- Blitz the crushed pineapple until smooth. Reduce in a small saucepan over low heat until about 1 cup (250 ml) remains. Cool.
- Mix tapioca starch with 2 tablespoons of coconut milk to make a slurry.
- Heat the remaining coconut milk with the sugar until it just bubbles. Stir in the tapioca slurry and cook for 1–2 minutes until slightly thickened. Cool and add to the reduced pineapple.
- Add the cream, lime juice, and coconut rum. Chill the mixture in the refrigerator for at least 4 hours.
- Churn in an ice cream maker according to the manufacturer’s instructions until soft-serve consistency. Transfer to a chilled container and freeze for about 4 hours or until firm.
- Optional: dry-toast shredded coconut in a frying pan over medium heat until golden, then cool and sprinkle over scoops to serve.
Notes
If omitting alcohol, add about 1 teaspoon (7.5 g) glucose syrup to help keep the texture soft. Do not exceed 3 tablespoons (45 ml) of 21% ABV rum, or 2 tablespoons (30 ml) if using 40% ABV, to avoid preventing freezing.
Equipment
- Ice cream maker
- Immersion blender or food processor
Nutritional info (approx.)
Per serving: 363 kcal; Carbs 26 g; Protein 2 g; Fat 28 g; Saturated fat 21 g. Values are estimates and may vary by ingredient brands.
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