The tropics are calling with this no-churn and dairy-free creamy pina colada ice cream! Experience the flavors of coconut, pineapple, and fresh lime in this homemade ice cream – that does not require an ice cream maker! The creamy coconut cream base combines with all the fresh flavors for a perfect summertime ice cream.
Dairy-Free Creamy Pina Colada Ice Cream
When you think of ice cream, do you think of dairy-free? Me either. At first. Then I made a few test ice cream recipes, like my super popular dairy-free strawberry ice cream where we swap canned coconut milk for dairy milk. Now I’m a believer.
And with summer in full swing, there is nothing more refreshing than the combination of lime, coconut, and pineapple. Beach chair anyone?!
Why You’ll Want To Make This Tropical Ice Cream
- Creamy and Smooth – No icy ice cream here! The coconut cream ensures a velvety finish.
- A Secret Creamy Ingredient – Yes, there is a sneaky ingredient in the ice cream to give it a velvety finish. You’ll just have to keep reading to find out!
- Flavorful – This ice cream has a delicate balance of all the flavors so that what you expect to taste – pina colada – shines through! Without the booze, of course. 🙂
- Easy – Everything gets blended until smooth (think smoothie), then frozen. No ice cream maker to worry about! Just like the cherry ice cream, chocolate cherry swirl ice cream, and the malted milk ball ice cream!
Ingredient Notes
Coconut milk yogurt is my secret ingredient in the dairy-free ice cream!
- Coconut Cream – From a can of unsweetened coconut milk or cream.
- Dairy-Free Yogurt – The yogurt adds more creaminess to the ice cream. My go-to is So Delicious coconut milk yogurt. You can pick vanilla, key lime, or even coconut flavor.
- Pineapple – Canned, fresh, or frozen pineapple will work. I opt for frozen to get the ice cream started out a little creamy and cold. Plus, frozen is always in season!
- Lime – We use the fresh lime juice and zest.
- Honey – For a little extra sweetness. The floral and fruity notes of honey are a wonderful pairing to the bright flavors. You can certainly use any sweetener you like, or omit it.
- Salt – Salt is wonderful for balancing and enhancing flavors.
Helpful Tips
- Use a good blender – I have first-hand experience of trying to use a low-power blender. Let the blender do all of the heavy lifting to mix all of the ingredients thoroughly.
- Refrigerate the can of coconut cream or milk overnight – I keep several cans in the refrigerator because I use it so much. The cans last a long time, and I always have a can handy when needed.
- Use fresh lime – Because we want lime zest, but also because bottled lime juice just doesn’t taste the same.
- Let the ice cream defrost slightly – The ice cream freezes well and will need a few minutes to soften.
- Make a Tropical Sundae Explosion – There’s nothing better than pina colada ice cream with more pina colada ingredients to make a sundae! Some pineapple chunks, shredded coconut, and crushed ice cream cone. And of course, whipped cream.
Recipe FAQ
You can! I would add the fruit chunks after you blend the ice cream and before you freeze it.
You sure can. Add your favorite spirit when you are blending it. The ice cream will be even more creamy and smooth with alcohol.
Yes, the ice cream does set firm. I recommend letting it sit at room temperature for a few minutes before serving so it softens up a bit.
I would say about 1 to 2 months. Beyond that, it may start to form the dreaded ice crystals.
Dairy-Free Pina Colada Ice Cream
Equipment
Ingredients
- 13.5 ounces unsweetened canned coconut milk or cream, full fat (1 can refrigerated overnight)
- 5.3 ounces coconut milk yogurt (vanilla, key lime, or coconut flavor)
- 2 cups frozen pineapple
- zest of 1 lime
- juice from 1/2 the lime
- 2 tablespoons honey (sweeten to taste)
- 1 pinch salt
Instructions
- Refrigerate the can of unsweetened coconut milk the night before – Refrigerating the canned coconut milk will cause the coconut solids and liquids to separate in the can. We are using the coconut solids from the can. Note – If your can of coconut milk is mostly solid, use the whole can. If it half solid, use 3/4 of the whole can (all solids, some liquid). If the solids are less than half, add another can to get more solids. If there are no solids, try another can.
- Add all of the ingredients to a blender or food processor and blend until smooth and creamy. This may take about 3 minutes.13.5 ounces unsweetened canned coconut milk or cream, full fat, 5.3 ounces coconut milk yogurt, 2 cups frozen pineapple, zest of 1 lime, juice from 1/2 the lime, 2 tablespoons honey, 1 pinch salt
- Pour the ice cream mix into the ice cream container and freeze overnight.
- When ready to serve, remove the ice cream from the freezer and let sit at room temperature for a few minutes to soften. Serve on an ice cream cone or in a bowl and Enjoy!
RECIPE NOTES
- Coconut Milk – Refrigerate the can of coconut milk overnight. This will separate the coconut solids and liquid. Do not use carton coconut milk. If there are hardly any coconut solids in the can, try another can.
- Sweetener – Use any sweetener of choice, or omit all together. To make the ice cream vegan, use maple syrup.
- Defrost Slightly – The ice cream freezes well and will need a few minutes on the counter to soften slightly.
- Yogurt – I recommend vanilla, key lime, or coconut flavor dairy-free yogurt.
- Ice Cream Container – If you don’t have an ice cream container, you can use a loaf pan, small cake pan, small casserole dish, or heavy Tupperware. For everything but the Tupperware, I would recommend covering with plastic wrap and aluminum foil to keep the ice cream cold.
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