Enjoy a taste of the tropics with yummy Piña Colada Ice Cream, with pineapple, cream of coconut, rum extract, coconut milk, & grated toasted coconut.
Summertime is coming, which means blue skies, warm weather and evenings spent out on the back deck by the fire pit, enjoying a dish of homemade Piña Colada Ice Cream!
Oh boy – I can hardly wait! We have had the wettest winter I can remember in a LONG time here in Oregon, and we are LONGING for sunshine and hot weather to finally make its appearance!
One of the traditions we have is to make homemade ice cream throughout the year. At least this Piña Colada Ice Cream makes it FEEL like summer, thanks to its coconut/pineapple tropical flavor!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Piña Colada Ice Cream
In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. If desired, you can add ¼ teaspoon of Rum extract, but it is not necessary.
Stir until combined. Add coconut flakes and stir. Pour this mixture into the canister of an ice cream maker and freeze according to manufacturer instructions.
I use an electric indoor machine, and it takes 20-25 minutes for soft serve consistency. About 5 minutes BEFORE the piña colada ice cream is done, add the drained, crushed pineapple.
Let Ice Cream Firm Up In Freezer, Then Serve!
When the ice cream is done, transfer it to a freezer safe container with a lid. Freeze the piña colada ice cream for an additional 3-4 hours until firm.
When it is ready to serve, garnish each scoop of piña colada ice cream with toasted coconut flakes. The garnish is optional but adds even more tropical flavor!
NOTE: See the notes section of the printable recipe (below) for instructions on how to toast the coconut.
That’s it! Enjoy a “taste of the tropics” any time of the year with this simple and delicious piña colada ice cream! I hope you and those you love will enjoy this delicious frozen dessert.
Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More ICE CREAM Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many recipes for homemade ice cream to choose from, including:
- Homemade Strawberry Ice Cream
- Butter Pecan Ice Cream
- Rocky Road Ice Cream
- Perfectly Peachy Ice Cream
- Blueberry Cheesecake Ice Cream
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Recipe Source: Unknown. Copied recipe onto notebook paper many, many years ago, but forgot to write down the source. Oops.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Enjoy a taste of the tropics with yummy Piña Colada Ice Cream, with pineapple, cream of coconut, rum extract, coconut milk, & grated toasted coconut.
- 3/4 cup whipping cream
- 1 can cream of coconut use 15 oz. or 13.5 oz (brands vary in weight)
- 1 cup coconut milk unsweetened (canned=13.66 oz.)
- 2 Tablespoons pineapple juice (reserved from can of crushed pineapple)
- 1/4 teaspoon Rum extract (optional-not necessary)
- 1 cup coconut flakes
- 3/4 cup canned crushed pineapple , drained (juice reserved)
- 1/4 cup TOASTED coconut flakes , for garnish (see Notes section for instructions)
- In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. (you can also add 1/4 teaspoon of Rum extract, if desired). Stir until combined. Add coconut flakes and stir to incorporate. Pour this mixture into canister of ice cream maker and freeze according to manufacturer instructions. About 5 minutes BEFORE the ice cream is done, add drained crushed pineapple.
- When ice cream is done, transfer it to a freezer safe container with a lid. Freeze for an additional 3-4 hours until firm. When it is ready to serve, garnish each scoop with toasted coconut flakes (see notes section of printable recipe for instructions on how to toast the coconut).
To toast coconut flakes for garnish: Preheat oven to 325 degrees. Spread coconut evenly on cookie sheet lined with parchment paper. Bake for about 15-20 minutes. Check it every 5 minutes. Remove from oven when coconut is golden brown. Remove coconut from cookie sheet; let cool completely before garnishing ice cream.
Here’s one more to pin on your Pinterest boards!
RE: Cream of Coconut: How many fluid ounces is your can?
Coconut milk: sweetened or unsweetenend?
I tried the email (contact) but it didn’t work.
Thanks so much!
Hello, Cecilia. I used a 15 oz. can of cream of coconut and 13.66 oz. can of coconut milk (unsweetened). Have a great day.