If you are dreaming of a tropical getaway but stuck at home, this Pina Colada Ice Cream Recipe is your passport to paradise in a scoop. Combining the juicy sweetness of fresh pineapple, the creamy richness of coconut milk, and a splash of white rum, this vegan ice cream beautifully captures the essence of a classic pina colada cocktail. It’s refreshingly light yet decadently creamy, perfect for cooling off on a warm day or impressing friends at your next summer gathering. Plus, it’s surprisingly simple to make, turning everyday ingredients into an extraordinary frozen treat that tastes like sunshine.

Ingredients You’ll Need

The image shows a clear blender container filled with bright yellow pineapple chunks. The pieces are thick and uneven, sitting at the bottom of the blender, and the container is on a white marbled surface. The blender blade is visible on the right inside the container. Photo taken with an iphone --ar 4:5 --v 7

To whip up this delightful Pina Colada Ice Cream Recipe, you only need a handful of fresh, wholesome ingredients. Each one plays a vital role in creating the perfect balance of tropical flavor, creamy texture, and a hint of boozy warmth that makes this ice cream stand out.

450 g ripe fresh pineapple (chopped): Choose ripe pineapple for the sweetest, juiciest flavor that gives this ice cream its tropical soul.
160 ml oat milk (or soy milk): A plant-based milk that adds smoothness and keeps the ice cream vegan-friendly.
200 g vegan condensed milk: Provides luscious sweetness and creamy consistency without dairy.
45 g cornstarch: This natural thickener ensures your ice cream sets just right without iciness.
½ teaspoon sea salt: Enhances all the flavors, balancing the sweetness beautifully.
2 tablespoons white rum: Adds an authentic pina colada kick and deepens the tropical flavor.
1 tablespoon fresh lime juice: Brightens the recipe with a zesty citrus punch.
400 g chilled full-fat canned coconut milk: The superstar that brings creamy richness and a luscious coconut taste.
50 g coconut chips (optional): Toasted for a crunchy texture that contrast with the smooth ice cream.

How to Make Pina Colada Ice Cream Recipe

Step 1: Preparation

First things first, make sure your ice cream maker bowl is frozen solid by placing it in the freezer 12 to 24 hours before starting. Also, chill the cans of coconut milk for at least 12 hours to help achieve that silky texture when whipped.

Step 2: Blend the Base

In a high-speed blender or food processor, combine chopped pineapple, oat milk, vegan condensed milk, cornstarch, and sea salt. Blend until completely smooth and creamy, with no pineapple chunks left—this smoothness is key for a luscious ice cream base.

Step 3: Cook the Mixture

Pour the pineapple puree into a saucepan and cook over low to medium heat. Stir continuously using a whisk and spatula to prevent burning, until the mixture thickens enough to coat the back of your spoon. This gentle cooking helps develop flavor and improves texture.

Step 4: Strain and Add Flavor

Pass the thickened mixture through a fine-mesh sieve into a large bowl to remove any pulp. Stir in the white rum and fresh lime juice to infuse the ice cream with that signature pina colada brightness. Let the mixture cool to room temperature, using an ice bath if you want to speed things up.

Step 5: Toast Coconut Flakes

While the base cools, gently toast the coconut chips in a dry skillet over medium heat. Keep tossing until they turn a beautiful golden brown, bringing out their natural crunch and nutty flavor that adds depth to your ice cream.

Step 6: Whip and Combine

Whisk the chilled coconut cream until light and fluffy—using a stand or electric mixer makes this easier but a sturdy hand whisk will do. Fold the cooled pineapple mixture into the whipped coconut cream, blending gently to keep the airy texture intact.

Step 7: Churn the Ice Cream

Transfer your creamy concoction to your frozen ice cream maker bowl and churn according to your machine’s instructions, typically 25 to 40 minutes. Add the toasted coconut chips during the last 5 minutes to evenly distribute their crunchiness.

Step 8: Freeze and Set

Spoon the thick, luscious ice cream into a loaf pan or airtight container. Smooth the surface and sprinkle some extra toasted or desiccated coconut on top for garnish if you like. Freeze for 3 to 4 hours to develop a perfect scoopable consistency, or enjoy it right away for a deliciously creamy soft serve.

How to Serve Pina Colada Ice Cream Recipe

A close-up view of a tall transparent glass cone filled with two scoops of creamy yellow ice cream with small bits inside. A thin slice of pineapple is placed on the top scoop at the edge, slightly tilted. The cone shows a light yellow texture with faint grid lines. The background has a white marbled texture, and a piece of pineapple slice and some cashew nuts are blurred around the glass. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the tropical vibe by topping your ice cream with extra toasted coconut flakes, a small wedge of fresh pineapple, or a sprinkle of finely chopped fresh mint leaves. A few lime zest curls can also add a fresh citrus aroma that makes each bite exciting.

Side Dishes

This Pina Colada Ice Cream Recipe pairs wonderfully with light, fruity desserts. Try serving it alongside grilled pineapple slices, mango sorbet, or a fresh fruit salad to create a vibrant tropical spread that’s balanced and refreshing.

Creative Ways to Present

For a fun twist, serve the ice cream in hollowed-out pineapple halves or coconuts to bring the tropical theme to the table. Alternatively, scoop it into chilled cocktail glasses and drizzle with a splash of rum or pineapple juice for a grown-up frozen treat that feels like a vacation in every spoonful.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Pina Colada Ice Cream Recipe (which might be rare!), store it in an airtight container or cover your loaf pan tightly with plastic wrap. Keeping it sealed prevents ice crystals from forming and preserves the creamy texture and tropical flavors.

Freezing

Freeze your ice cream at a consistent temperature, ideally in the main compartment rather than the door, to avoid temperature fluctuations. It keeps well for 2 to 3 weeks without losing flavor or texture, so you can enjoy your tropical treat anytime you crave it.

Reheating

Unlike cooked dishes, ice cream is best enjoyed cold, so reheating is not necessary. Instead, remove the ice cream from the freezer about 10 minutes before serving to gently soften it, making scooping easier and enhancing its creamy texture.

FAQs

Can I use canned pineapple instead of fresh?

While canned pineapple can be convenient, fresh ripe pineapple gives this ice cream its vibrant, fresh flavor and natural sweetness that canned versions often lack. For the best results, use fresh pineapple.

Is the rum necessary in the recipe?

The white rum adds authenticity to this pina colada inspired recipe and helps prevent the ice cream from freezing too hard. However, if you prefer to avoid alcohol, you can omit it or substitute with a rum extract for flavor.

Can I make this ice cream without an ice cream maker?

Yes, you can! Pour the mixture into a freezer-safe container and freeze it, stirring every 30 minutes until firm. This helps break up ice crystals and keeps the texture smooth, though using an ice cream maker will deliver the creamiest results.

What if I don’t have vegan condensed milk?

You can make your own by simmering coconut milk with a little sugar until thickened, or buy a store-bought vegan condensed milk alternative. It’s key for sweetness and creaminess in this Pina Colada Ice Cream Recipe.

Can I substitute oat milk with another milk?

Absolutely! Soy milk, almond milk, or even regular dairy milk can be used, depending on your dietary preference. Keep in mind that different milks may slightly affect the flavor and texture.

Final Thoughts

There’s something truly magical about bringing the flavors of a tropical cocktail into the comforting form of ice cream. This Pina Colada Ice Cream Recipe strikes the perfect balance between creamy, fruity, and boozy elements, making it a knockout dessert to share with friends or savor on your own. I’m so excited for you to try it out and bring a little sunshine into your kitchen and your freezer—happy scooping!