Go Back
–+ servings
Piña Colada Ice Cream

Delightful Homemade Piña Colada Ice Cream for Summer Bliss

This Piña Colada Ice Cream is a creamy, dairy-free dessert perfect for summer. It combines coconut and pineapple flavors for a refreshing treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 2 hours
Servings: 6 cups
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Base
  • 13 oz Coconut Milk Use unsweetened canned coconut milk for a perfect creamy texture.
  • 3/4 cup Granulated Sugar Sweetens the ice cream; substitute with cane or coconut sugar if desired.
  • 4 large Egg Yolks Whisk them well before tempering to ensure a smooth mixture.
For Flavor Enhancement
  • 1/2 tsp Coconut Extract Amplifies the coconut flavor; optional but highly recommended.
  • 1/2 tsp Rum Extract Brings that classic piña colada essence; omit for alcohol-free.
  • 3/4 cup Pineapple Juice For a more vibrant taste, consider using fresh juice.

Equipment

  • ice cream maker
  • medium saucepan
  • mixing bowl
  • fine mesh strainer

Method
 

Step-by-Step Instructions
  1. Combine Coconut Milk: In a large mixing bowl, whisk together the coconut milk until smooth and creamy.
  2. Heat Mixture: In a medium saucepan, combine the remaining two cups of coconut milk with granulated sugar.
  3. Temper Egg Yolks: In a separate bowl, whisk the egg yolks until light and frothy.
  4. Cook Mixture: Return the saucepan to medium heat and cook the mixture until thick.
  5. Strain and Mix: Pour the mixture through a fine mesh strainer into the bowl with reserved coconut milk.
  6. Cool: Set the bowl over an ice bath and stir occasionally until it reaches room temperature.
  7. Churn: Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
  8. Freeze: Transfer the churned ice cream to an airtight container and freeze until solid.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 50mgPotassium: 150mgFiber: 2gSugar: 20gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Use unsweetened coconut milk to control sweetness and ensure a balanced flavor. Whisk egg yolks vigorously to prevent scrambling. Chill your equipment to prevent ice crystals and achieve creaminess.

Tried this recipe?

Let us know how it was!