Dairy-Free Pina Colada Ice Cream
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 incredibly velvety and bright ice cream.
Servings: 4 Servings
Calories: 316kcal
Equipment
Ingredients
- 13.5 ounces unsweetened canned coconut 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 optional to enhnace flavor and sweetness
Instructions
- Refrigerate the can of unsweetened coconut cream the night before - This will cause the coconut solids and liquids to separate in the can. We are only using the coconut solids from the 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 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!
If the solids in the can are less than half, add another can.
Notes
- Serving Size – Makes about 3 cups of ice cream, or four servings. Easily doubled for a larger batch.
- Coconut Cream vs. Coconut Milk – Canned coconut cream is my preference because it has more solids. Canned full-fat coconut milk works too, but it has less solid content, so you may need more than one can to get enough. Refrigerate the can overnight so the solids and liquid separate — too much liquid is what turns ice cream icy. If your can has hardly any solids, open another. Do not use carton coconut milk.
- Sweetener - Use any sweetener you like, or leave it out. For vegan ice cream, swap the honey for 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-flavored dairy-free yogurt.
- Ice Cream Container - No ice cream container? A loaf pan, small cake pan, small casserole dish, or sturdy storage container all work. For everything but a lidded container, cover with plastic wrap and foil to keep the ice cream cold.
Nutrition
Calories: 316kcal | Carbohydrates: 33g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 363mg | Fiber: 2g | Sugar: 27g | Vitamin A: 59IU | Vitamin C: 17mg | Calcium: 86mg | Iron: 4mg