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.
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.
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!
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.