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Pina Colada Ice Cream (Vegan)

Hi Everyone,

I have to tell you it has been so hot here in California that all I have been thinking about is ways to cool off.  It seems we went from spring straight into an inferno summer.   It  has been in the mid 90’s!  Funny how one day were in the 70’s then, bam, 90’s!  So to cool me off I made something that I have had in the back of my mind for months, Pina Colada Ice Cream.

Oh yah, that is what I’m talking about! I love this ice cream! It’s soft, creamy, chock full of coconut and pineapple, with the perfect light taste of rum. It truly does taste like a Pina Colada. I have to say I am impressed! If you’re a Pina Colada fan too, I think you will love it!  Oh and know what else I am loving?  The little pieces of fruit in it.  It’s just perfect!

I made this ice cream using Trader Joe’s Coconut Cream from a can. I let the cans sit untouched in the refrigerator for 24 hours then I opened it up and scooped out the coconut meat and popped it in a bowl. I added coconut sugar to sweetened it up and a pinch of rum extract to give it the rum flavor that a Pina Colada has. I whipped it together and placed it in my ice cream maker. Followed the directions on the machine and added unsweetened coconut and little pieces of frozen pineapple during the last 5 minutes. It is amazing! I love how simple this recipe is too! No need to cook, no eggs, no heavy cream, just all good stuff! Plus it’s vegan and lactose intolerant. Honestly ice cream does a number on my stomach, but not this ice cream!

Pina Colada Ice Cream (Vegan)
Prep time
Total time
A healthy, easy ice cream, made with coconut milk, pineapple, and shredded coconut that tastes just like a sweet pina colada.
Serves: Approx. 5 cups
  • 2 cans full fat coconut milk, refrigerated for 24 hours (I used Trader Joe's Coconut Cream)
  • ¼ cup coconut sugar (add more for sweeter ice cream) or granulated sugar
  • ½ tsp rum extract
  • 1 cup pineapple, fresh or frozen cut into small pieces
  • ½ cup coconut, unsweetened, shredded
  1. In a large bowl, add the coconut meat only (reserve the liquid for another use) sugar and rum extract. Whip it together until light and fluffy. Taste it to see if it is sweet enough for you. If not add more sugar.
  2. Add coconut mixture to an ice cream maker and follow manufactures directions. Add the pineapple and coconut about 5 minutes before the ice cream is done.
  3. Spoon the ice cream in metal or glass container; smooth it out and and press it down with parchment paper. Then cover with parchment paper and top with plastic wrap. Place in the freezer until firm, about 4 hours for a harder ice cream or serve right away for a soft serve ice cream. Note: If the ice cream is hard when you take it out of the freezer, just let it sit on the counter for about 10 minutes to soften it up.
Calories per ½ cup: 211, Fat: 17, Cholesterol: 0, Sodium: 37. Potassium: 14, Carbs: 11, Fiber: .05, Sugar: 7, Protein: 2.2

Nutrition Information
Serving size: ½ cup

I am just so happy that I finally made this. I have had my ice cream maker in the freezer for well over a month, just waiting to be used! This ice cream will not disappoint you! You can take the same base and make another kind of ice cream if you’d like. I have a few more that I plan on trying! But that’s my secret! 🙂

Have a great weekend!



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