Pina Colada Ice Cream (No Churn Method)

If you like piña coladas, you're going to love my Pina Colada Ice Cream recipe. I was experimenting with homemade ice cream and wanted something that felt like a frozen version of the classic cocktail—creamy, tropical, and full of bold flavor. The combo of fresh pineapple, coconut cream, and a splash of Jamaican rum nails it.

Why You'll Love this Pina Colada Ice Cream Recipe

Dairy-Free and Eggless. Made without eggs or animal fat, this ice cream still turns out rich and creamy thanks to coconut milk, coconut cream, and cream of coconut.

No-Churn. No ice cream maker needed. Just freeze overnight and blend—no special equipment required.

Perfect for Summer. Light, refreshing, and full of tropical flavor. I make this all season long, and it never sticks around for more than a day.

What is the flavor of pina colada ice cream?

Pina colada ice cream tastes like a frozen version of the tropical cocktail—creamy coconut, sweet pineapple, and a hint of rum. It’s bright, smooth, and refreshing with just enough richness to keep each bite satisfying.

Does no churn ice cream work?

Yes, no-churn ice cream absolutely works when you use the right combination of creamy ingredients and freezing methods. While this recipe takes some time to freeze and process, it’s worth it for the rich, decadent texture that tastes like classic ice cream—without the machine.

Ingredients

Dairy Free Ice Cream Base

• Coconut milk: I use unsweetened coconut milk to keep the base creamy without adding extra sweetness. It helps balance out the richness from the coconut cream.
• Coconut cream: This gives the ice cream its thick, luxurious texture. The higher fat content makes a big difference in how smooth and scoopable the final result is.
• Cream of coconut: I use “Real Coco” cream of coconut to intensify the coconut flavor. It also adds a bit of sweetness and silkiness to the mix.
• White granulated sugar: Just enough to sweeten the base without overpowering the pineapple or coconut. It also helps keep the texture soft when frozen.
• Vanilla bean pod (beans only): Vanilla beans add warmth and depth to the flavor. One pod goes a long way, but you can double up if you skip the extract.
• Vanilla extract: I add a small amount to round out the flavor. If you use two pods, you can skip this entirely.
• Salt: Just a pinch helps balance the sweetness and brings out all the tropical notes.
• Jamaican white rum: I use Wray and Nephew for a subtle boozy bite that ties it all back to the piña colada cocktail. It also helps keep the ice cream from freezing rock solid.

Pineapple Coulis

• Fresh pineapple: I dice and cook it down for a sweet, juicy layer of pineapple flavor. Keeping some pieces whole gives great texture throughout the ice cream.
• Sugar: A little sugar helps the pineapple break down and turn syrupy without being too sweet. It also brings out the natural brightness of the fruit.
• Water: Just enough to help cook down the pineapple. Most of it reduces out, leaving behind a thick, flavorful coulis.

How to Make Pina Colada Ice Cream

Mix the Ice Cream Base

I start by combining the coconut milk, coconut cream, sugar, vanilla bean seeds, vanilla extract, salt, and rum in a mixing bowl. I stir everything well until the sugar is fully dissolved and the mixture is smooth. Once it’s all incorporated, I pour it into a loaf pan and place it in the freezer overnight to set.

Make the Pineapple Coulis

The next day, I cut up two slices of fresh pineapple into 1-inch pieces. I cook them down in a small saucepan with sugar and water over high heat until the mixture becomes syrupy, which takes about five minutes. Then I blend half of the mixture and stir it back into the pan with the remaining pineapple, letting it cook for another two minutes until thick. I set it aside to cool completely.

Blend Your Dairy Free Ice Cream

Once the base is frozen, I take it out of the freezer and use a sharp knife to cut it into chunks. I scoop the pieces into a food processor along with ¼ cup of coconut cream. I blend everything until it’s smooth but not runny, which usually takes about a minute.

Swirl and Freeze Again

I spoon half of the blended cream back into the loaf pan, then swirl in half of the cooled pineapple coulis using the tip of a knife. I repeat with the remaining cream and coulis, layering and swirling again. Then it goes back into the freezer for at least four more hours to set.

Serve and Enjoy Your No Churn Pina Colada Ice Cream!

Before serving, I let the ice cream sit at room temperature for about 10 minutes so it’s easier to scoop. The texture turns out creamy and rich, and the pineapple swirls add the perfect tropical finish. It’s like eating a frozen piña colada, and I never get tired of it.

Recipe Tips

• Chill the loaf pan before adding the base. A cold pan helps the mixture start freezing faster and more evenly.
• Use a sharp knife when cutting the frozen base. This makes it easier to break into chunks for the food processor without melting too much.
• Don’t over-blend the frozen cream. You want it smooth, but if you process it for too long, it can start to melt and lose that thick texture.
• Let the coulis cool completely before swirling. Adding warm coulis to the frozen base can cause it to melt and throw off the texture.
• Taste your rum before adding. Some brands have a stronger bite than others, so it’s good to know what you're working with if you're not using Wray and Nephew.

How to Make This Pina Colada Ice Cream Vegan

This recipe is already dairy-free and eggless, so the only thing to check is the rum. Some brands, including Wray and Nephew, may use animal-based processing methods. To keep it fully vegan, choose a certified vegan rum or check the brand's website to confirm.

Storage

Store the ice cream in an airtight, freezer-safe container to prevent ice crystals from forming. I like to press a piece of parchment paper directly on top of the ice cream before sealing the lid to help maintain its creamy texture. It’s best enjoyed within 1 to 2 weeks for optimal flavor and consistency.

FAQs

More Ice Cream Recipes

Thanks for trying this Dairy Free Pina Colada Ice Cream Recipe! Got questions or feedback? Drop them in the comments. Craving more Jamaican-inspired recipes? Follow me on Instagram at @JamDownFoodie!