Description
This vibrant and creamy Pina Colada Ice Cream captures the tropical flavors of fresh pineapple, coconut cream, and a hint of rum, all blended into a luscious vegan treat. Made with oat milk and vegan condensed milk, this delightful frozen dessert is perfect for a refreshing summer indulgence or any time you crave a taste of the tropics.
Ingredients
Main Ingredients
- 450 g ripe fresh pineapple, chopped
- 160 ml oat milk (or soy milk)
- 200 g vegan condensed milk
- 45 g cornstarch (cornflour)
- ½ teaspoon sea salt
- 2 tablespoons white rum
- 1 tablespoon freshly squeezed lime juice
- 400 g chilled full-fat canned coconut milk (or coconut cream)
Optional Topping
- 50 g coconut chips (optional)
Instructions
- Preparation: Freeze your ice cream maker bowl for at least 12-24 hours beforehand. Also, chill the cans of coconut milk at least 12 hours ahead to ensure proper texture.
- Blend: Combine the chopped pineapple, oat milk, vegan condensed milk, cornstarch, and sea salt in a high-speed blender or food processor. Blend for a couple of minutes until the mixture is smooth and creamy with no pineapple chunks.
- Cook: Pour the blended pineapple mixture into a saucepan and cook over low to medium heat. Continuously whisk and scrape the bottom with a spatula to prevent burning. Cook until the mixture thickens enough to coat the back of a spoon.
- Sift and Flavor: Strain the hot pineapple curd through a fine-mesh sieve into a large mixing bowl, pushing through with a spatula to remove any fibrous bits. Stir in the white rum and fresh lime juice. Let the mixture cool to room temperature, or use an ice bath to speed cooling while avoiding water contamination.
- Toast the Coconut: While the mixture cools, toast coconut flakes in a skillet over medium heat. Stir constantly until they are lightly browned and fragrant. Remove from heat and cool.
- Whisk: Whip the chilled coconut cream using a whisk or electric mixer until light and fluffy. Gently fold the cooled pineapple mixture into the whipped coconut cream until well combined.
- Churn: Pour the combined mixture into the frozen ice cream maker bowl. Churn according to the manufacturer’s instructions—usually 25-40 minutes—until thick and creamy. Add toasted coconut during the last 5 minutes of churning.
- Freeze: Transfer the churned ice cream to a loaf pan or airtight container. Smooth the top and optionally sprinkle extra toasted or shredded coconut. Freeze for 3-4 hours until firm, or serve immediately for soft-serve texture.
- Storage: Store the ice cream in a sealed container or wrapped loaf pan in the freezer. For best texture, let it rest at room temperature for 10 minutes before scooping. Consume within 2-3 weeks.
Notes
- Freeze the ice cream maker bowl and chill coconut milk cans well in advance to ensure optimal texture.
- White rum adds flavor and helps keep the ice cream scoopable; omit if desired for non-alcoholic version.
- Full-fat coconut milk or cream is essential to achieve rich, creamy texture in the ice cream.
- Toasting the coconut flakes enhances their flavor and adds a crunchy contrast.
- Using a fine sieve ensures a smooth, fibrous-free ice cream base.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical / Vegan
