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Piña Colada Ice cream

Tropical fruity ice cream with a kick of your favourite rum or vodka. I made this ice cream using full fat coconut milk and pure cane sugar, making it fully vegan! The alcohol not only adds another flavour profile but also, helps get a creamy ice cream texture as it reduces the freezing point of water, giving us a less icy final product! It is ideal to make this ice cream with an ice cream maker for a creamy end product, but it is also possible to do it the longer way without an ice cream machine. There are various ways to do it without an ice cream machine, for example with an ice & salt bath, with liquid nitrogen and the classic, stir every 30 minutes method. I will be talking about the last method in detail in the recipe card.

Piña Colada Ice cream

Print Recipe
Serves: 1 litre of ice cream Cooking Time: 30 minutes


  • 1+ 1/2 cup pineapple puree/344g (use fresh or canned, if using canned, discard the liquid and reduce the quantity of sugar by 20-30%)
  • 1+1/2 cup full fat coconut milk/352g
  • 1/2 cup + 2 tablespoons sugar (cane sugar/brown sugar or castor/superfine sugar)/ 125g
  • Pinch of salt
  • 1/3rd cup dark rum/white rum/vodka (optional)/78g



Make sure your ice cream canister has been sitting in the freezer overnight


If using the non ice cream maker method place a plastic or metal container with a tight fitting lid in the freezer (the final product won't be as creamy but it's still possible to follow)


Start by pureeing the pineapple, you can leave it slightly chunky or puree it completely


Blend the puree, coconut milk, sugar & salt in a blender for 6-7 minutes till well combined, scrape down if necessary


The sugar should have completely mixed in to the smooth ice cream base


Transfer to a bowl or container and stir in the alcohol


Cover with plastic wrap or a tight lid and refrigerate for at least 4 hours or overnight


After refrigerating, stir the mixture well


Method 1: Add the super cold refrigerated mixture to your ice cream machine and churn as per the manufacturer's instructions. You will get a soft serve ice cream after the churning, transfer to a container and freeze overnight. Before scooping, place it in the refrigerator for 1 hour to soften. Enjoy with toasted coconut & fresh pineapple!


Method 2: For the non-ice cream machine method, add the cold mixture to the container in the freezer, every 30 minutes take it out of the freezer and mix properly making sure to get all the icy bits formed at the sides and bottom mixed in well. Do this 6 times with 30 minute intervals. Let the ice cream freeze overnight. Before scooping, place it in the refrigerator for 1 hour to soften. Enjoy with toasted coconut & fresh pineapple!

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