Indulge in the delightful taste of Easy Piña Colada ice cream – a tropical treat that will transport you to a sun-kissed beach with its exotic blend of coconut and pineapple flavors. There’s something magical about homemade ice cream that simply can’t be beaten. And when it comes to pleasing the little ones, this Pina Colada Ice Cream is an absolute winner.
Imagine the luscious creaminess of everyone’s favorite cocktail, the piña colada, now transformed into a frozen delight that tantalizes your taste buds with every spoonful. This recipe is a perfect companion for scorching summer days when you yearn for a refreshing and satisfying treat.
What makes this ice cream truly special is its no-cook custard base, making it a breeze to whip up with easily accessible ingredients. The star components are the crushed pineapple and the full-fat coconut milk, which work harmoniously to create a creamy and indulgent ice cream that bursts with tropical goodness.
To achieve that rich coconut taste, make sure not to skimp on the coconut milk – go for the full-fat variety. For a dreamy consistency, the combination of half and half and heavy cream (or heavy whipping cream) with a 35% fat content is recommended. However, feel free to customize the cream mixture based on your preferences.
Adding the right amount of sugar will enhance the coconut and pineapple flavors, balancing them with a subtle sweetness that makes this ice cream irresistible. If you desire an extra layer of texture and flavor, consider incorporating shredded coconut, either mixed into the ice cream or toasted for a delectable garnish.
Whether you’re savoring it on a lazy afternoon or serving it at a summertime gathering, this Easy Piña Colada ice cream is guaranteed to captivate the taste buds of everyone who tries it. Its tropical allure will leave you longing for the sunsets and sandy shores of a faraway beach.
If you’re craving more delectable desserts, be sure to check out our Pinterest Dessert Board, where you’ll find a treasure trove of sweet inspirations to delight your inner foodie. So why wait? Dive into the creamy and tropical world of Piña Colada ice cream and let your taste buds embark on a journey to paradise.
Creamy Piña Colada Ice Cream
Prep Time: 15 minutes
Freeze Time: 30 minutes to 1 hour
Servings: 8
Want it more “Adult”?
Add Coconut Rum: Choose any coconut rum with an alcohol volume of about 21%. If you use more than three tablespoons, the ice cream may not set properly. For higher alcohol content, around 40%, reduce the volume to under two tablespoons to allow the ice cream to set. Alternatively, you can use a teaspoon of rum extract for a non-alcoholic option.
Ingredients:
- 13 ounces coconut milk
- 1 (12 oz.) can crushed pineapple, drained
- 1/2 cup shredded coconut
- 1 quart half and half
- 1 pint whipping cream
- 1 can condensed milk
- 4 large eggs, beaten well
- 2 cups sugar
- 1 teaspoon vanilla extract (optional)
How to Make Creamy Piña Colada Ice Cream
- In a large bowl, mix coconut milk, condensed milk, sugar, and beaten eggs until well combined.
- Stir in the half and half and whipping cream until everything is fully incorporated.
- Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions. Typically, it takes around 20 to 45 minutes to reach the soft-serve ice cream consistency.
- During the last five minutes of churning, add the crushed pineapple and shredded coconut. Follow the ice cream maker’s instructions for the best results.
- Once churned to the desired consistency, transfer the ice cream to a freezer-tight container or an airtight container. For a quick set, leave it in the freezer for 30 minutes to an hour.
- Serve the creamy Piña Colada Ice Cream in bowls or cones, garnishing with toasted pineapple or fresh mint leaves for an extra touch of elegance.
Tips for Creamy Delicious Ice Cream:
- Allow homemade ice cream to sit at room temperature for 10-15 minutes after freezing before serving. This will help it soften and become easier to scoop.
- For a non-alcoholic version, use rum extract instead of coconut rum.
- Be cautious with the amount of alcohol you add; too much alcohol can affect the texture of the ice cream.
- To achieve the perfect consistency, follow the recommended alcohol volumes based on the rum’s alcohol content.
- Customize the recipe by adjusting the sweetness to your liking or adding more shredded coconut for extra texture.
Enjoy the delightful flavors of the tropics with this indulgent Piña Colada Ice Cream. Whether you’re relaxing by the beach or in the comfort of your home, this frozen treat will whisk you away to a sun-soaked paradise with every spoonful.
More Ice Cream Recipes:
Indulge in a taste of paradise with homemade tropical ice cream! Transform your favorite frozen drink into a creamy blend of coconut and pineapple, transporting your taste buds to a dreamy vacation destination.
Pina Colada Ice Cream Recipe
Make your favorite frozen drink into tropical ice cream! Indulge in the flavors of coconut and pineapple and feel like you are on vacation.
Ingredients
- 13 ounces coconut milk
- 1 (12 oz.) can crushed pineapple, drained
- 1/2 package shredded coconut
- 1 quart half and half
- 1 pint whipping cream
- 1 can condensed milk
- 4 eggs, beaten well
- 2 cups sugar
- 1 teaspoon vanilla extract, optional
Instructions
- Mix coconut milk, condensed milk, sugar, and eggs in a large bowl.
- Beat well; add cream and half-and-half.
- Place in ice cream machine.
It takes around 20-45 minutes to churn ice cream in an ice cream maker.
- It should be the consistency of soft serve ice cream when done.
During the last five minutes, add crushed pineapple and shredded coconut. For best results, follow our ice cream maker's manufacturer’s instructions.
- For best results, place in an f freezer tight container or an airtight container (a resealable bag for the freezer works) and place in the freezer for 30 minutes to an hour.
- Garnish with toasted pineapple or fresh mint leaves.