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
Recipe by PB + P Design at