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–+ servings
Pina Colada Ice Cream

Tropical Pina Colada Ice Cream That Will Brighten Your Day

Indulge in a creamy homemade Pina Colada Ice Cream, perfect for summer and customizable for all ages.
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Prep Time 15 minutes
Cook Time 7 minutes
Freezing Time 4 hours
Total Time 4 hours 22 minutes
Servings: 6 scoops
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1 can Thai Coconut Milk Use unsweetened for best texture.
  • ½ cup Fresh Pineapple Puree From about half a pineapple.
  • ¾ cup Sugar Adjust as desired.
  • 1 pinch Salt Enhances flavors.
  • ¼ cup Dark Rum Optional; can use light rum.
Toasted Coconut
  • 1 cup Sweetened Coconut Flakes Reserve ¼ cup for topping.

Equipment

  • Blender
  • Ice Cream Maker
  • Oven
  • mixing bowl
  • Baking sheet
  • Airtight Container

Method
 

Ice Cream Preparation
  1. Cut fresh pineapple into chunks and blend until mostly smooth to yield about 1 ¾ cups of puree.
  2. Whisk together coconut milk, pineapple puree, sugar, salt, and dark rum in a mixing bowl until smooth.
  3. Preheat oven to 350°F (175°C) and toast coconut flakes on a baking sheet for 6-7 minutes until golden.
  4. Churn the mixture in the ice cream maker according to instructions until thick and soft-serve consistency is reached.
  5. Fold in ¾ cup of toasted coconut, transfer to an airtight container, and freeze until firm.
  6. Serve scoops topped with reserved toasted coconut and fresh pineapple chunks.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 15mgPotassium: 180mgFiber: 1gSugar: 22gVitamin C: 5mgCalcium: 2mgIron: 1mg

Notes

Enjoy freshly stored ice cream within 3 days for best texture. For easier scooping, let sit at room temperature for a few minutes before serving.

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