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Delicious no-churn pina colada ice cream with a coconut pineapple base – super easy to make and so tasty!
So if you like piña coladas and gettin’ caught in the rain… or summer for this matter! Yeah, that’s right, I am here with a pina colada ice cream recipe to satisfy all delicious cravings of all that cocktail goodness that I am always in the mood for.
This recipe came up so many times when I asked for recipe ideas and I just can’t help but be interested when something is cocktail-themed – I love a good cocktail, and a pina colada really does come under that category – SO GOOD!
And the thought of making a frozen version that you can enjoy during the summer months?! Oh go on then – I LOVE IT!
No-Churn Ice Creams
No-churn ice creams really are just so easy to make, and if you haven’t tried them before you really should! They are considered ‘no churn’ because if you make classic ice cream with a custard base, you need to use an ice cream machine to make it, which not everybody has, or you have to churn the mixture yourself many many times at is freezes; whereas with this ice cream? No need for any of that!
Of course, if you have an ice cream maker, you can still use it to make this sort of ice cream – but most people don’t tend to have one lying around.
When making no-churn ice creams the normal two-ingredient base is double cream and condensed milk. Those two ingredients if mixed together would make no-churn ice cream, even if it was a little boring. This recipe obviously has more ingredients, but it is worth it ‘if you like piña coladas‘!
Pina colada cocktails for me are pineapple, coconut, and rum. Three delicious ingredients create a wonderful delightfully yummy cocktail, and that’s what I wanted to create in this ice cream!
To make this ice cream a reality I used a base of coconut cream, double cream, condensed milk, pineapple juice, and rum as the base. I decided to still use a bit of double cream as I wanted a creamier texture; I found when testing it without it was far too icey compared to what I think ice cream should be!
I used tinned coconut cream that I mixed together until smooth before adding to the mixture, along with a tin of condensed milk, pineapple juice from the tin, and less double cream than normal. The rum is there as it is a vital part of a pina colada in my opinion, but if you want an alcohol-free version, leave it out.
I used chunks of pineapple from a tin, and desiccated coconut for this pina colada ice cream because I liked the texture and extra flavour!
For an ice cream like this, I like to layer in the tin that I am using to freeze the ice cream in. I tend to use a 2lb loaf tin as I find it fits the mixture perfectly, and it does also look nice in the photos. You can use any freezer-proof container that fits it though!
If you want to just mix it all together in a bowl and pour it in, that does also work. This ice cream is a bit thinner than other no-churn ice creams to start off with, but I do find it you layer it gently it does still layer well!
You do have to wait until its frozen solid – obviously – so that’s a bit painful, but it only takes 10-15 minutes to actually make, so that’s not too bad!
To serve a delicious ice cream like this, it does mean you have to take it out of the freezer about 10-15 minutes before serving as there are no additives to make it ‘soft serve’ or similar. I don’t think it’s too bad though, it is 100% worth it for something this delicious.
I tend to serve my pina colada ice cream in waffle cones as they are my favourite, but it scoops well into a bowl, you can blend it with extra rum for a pina colada milkshake with a kick, or even just eat it out of the tub – we’ve all been there.
Honestly, I hope you guys adore this recipe – enjoy!!! x
Pina Colada Ice Cream!
- 400 ml coconut cream
- 397 g condensed milk
- 75 ml pineapple juice (from the tin of chunks)
- 75 ml white rum (optional)
- 150 ml double cream
- 250 g pineapple chunks (tinned)
- 30 g desiccated coconut
- Add the coconut cream, condensed milk, pineapple juice, rum and double cream to a large bowl and whisk until smooth.
- Pour this into a large container (I used a 2lb loaf tin), and swirl through pineapple chunks and desiccated coconut. You can do this 1/3 at a time!
- Freeze until solid.
- Take out of the freezer 15 minutes before serving, and enjoy! I drizzled with a caramel sauce into a waffle cone.
- You can make this alcohol free by not including the rum - it doesn't need replacing with anything else.
- You can use all double cream if you prefer (600ml total), but it will taste less coconut flavoured.
- I use coconut cream from a can, mixed together until smooth (solid and liquid) and then added into the recipe.
- This freezes for 3+ months
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