Enjoy a taste of the tropics with yummy Piña Colada Ice Cream, with pineapple, cream of coconut, rum extract, coconut milk, & grated toasted coconut.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… blue skies, warm weather, 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 it’s 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 it’s 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 1/4 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.

Ice cream base is poured into machine for freezing.

Let Ice Cream Firm Up In Freezer, Then Serve!

When ice cream is done, transfer it to a freezer safe container with a lid. Freeze 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. NOTE: See the notes section of the printable recipe (below) for instructions on how to toast the coconut.

The pina colada ice cream is garnished with toasted shredded coconut to serve.

That’s it! Enjoy a “taste of the tropics” any time of the year with this simple and delicious piña colada ice cream! Sure hope you enjoy it.

Looking For More ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few recipes for ice cream. they include:

Interested In More Recipes?

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Author's signatureRecipe Source:  Unknown. Copied recipe onto notebook paper many, many years ago, but did not write down the source. Oops.

Piña Colada Ice Cream
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
 

Enjoy a taste of the tropics with yummy Piña Colada Ice Cream, with pineapple, cream of coconut, rum extract, coconut milk, & grated toasted coconut.

Category: Dessert
Cuisine: American
Keyword: piña colada ice cream
Servings: 10 ½ cup servings
Calories Per Serving: 387 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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).
Recipe Notes

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.

Nutrition Facts
Piña Colada Ice Cream
Amount Per Serving (0.5 cup)
Calories 387 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 20g125%
Cholesterol 24mg8%
Sodium 35mg2%
Potassium 177mg5%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 35g39%
Protein 1g2%
Vitamin A 285IU6%
Vitamin C 4.8mg6%
Calcium 25mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy a taste of the tropics with yummy Piña Colada Ice Cream, with pineapple, cream of coconut, rum extract, coconut milk, & grated toasted coconut.

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Piña Colada Ice Cream

2 Comments on Piña Colada Ice Cream

  1. 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.

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