Description

This vegan Pina Colada Ice Cream combines fresh pineapple, creamy coconut milk, and a hint of rum for a tropical, dairy-free treat. Whipped to perfection and churned in an ice cream maker, this luscious dessert is lightly toasted with coconut flakes for added texture and flavor, making it a perfect refreshing indulgence for warm days.

Ingredients

Scale

Fruit & Dairy Alternatives

450 g ripe fresh pineapple, chopped
160 ml oat milk (or soy milk)
200 g vegan condensed milk
400 g chilled full-fat canned coconut milk (or coconut cream)

Thickening & Flavoring

45 g cornstarch (cornflour)
½ teaspoon sea salt
2 tablespoons white rum
1 tablespoon freshly squeezed lime juice

Toppings (Optional)

50 g coconut chips

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Instructions

Preparation: Freeze your ice cream maker bowl for at least 12 to 24 hours prior to making the recipe. Also, chill the cans of coconut milk for at least 12 hours to ensure the cream separates and whips nicely.
Blend: In a high-speed blender or food processor, combine the chopped pineapple, oat milk, vegan condensed milk, cornstarch, and sea salt. Blend for a few minutes until the mixture is smooth and creamy with no visible pineapple chunks.
Cook: Pour the blended pineapple puree into a saucepan and place over low to medium heat. Whisk continuously and occasionally scrape the bottom and sides with a spatula to prevent burning. Cook until the mixture thickens enough to coat the back of a spoon, then remove from heat.
Sift and flavor: Pass the thickened pineapple mixture through a fine-mesh sieve into a large bowl, using a spatula to push it through due to its thickness. Stir in the white rum and freshly squeezed lime juice. Let the mixture cool to room temperature; you can speed this up with an ice bath, ensuring no water contaminates the mixture.
Toast the coconut: While the mixture cools, gently toast the coconut chips in a skillet over medium heat, stirring constantly, until they turn lightly golden brown and fragrant. Set aside to cool.
Whisk: Using a stand mixer, electric mixer, or hand whisk, whip the chilled coconut cream until light and fluffy. Fold the cooled pineapple mixture gently into the whipped coconut cream until well combined.
Churn: Pour the combined mixture into the frozen ice cream maker bowl. Churn following the manufacturer’s instructions, usually about 25 to 40 minutes. Add the toasted coconut chips in the last 5 minutes of churning. The ice cream is ready when it’s very thick and clings to the churner arm.
Freeze: Transfer the ice cream to a loaf pan or sealable container, smoothing the top. Optionally, sprinkle additional toasted or shredded coconut on top. Freeze for 3 to 4 hours until firm, or serve immediately for a soft-serve style.
Storage: Store the ice cream in an airtight container sealed tightly with plastic wrap in the freezer. For best texture, consume within 2 to 3 weeks. Before serving, allow the ice cream to rest at room temperature for about 10 minutes for easier scooping.

Notes

Note 1: Use ripe and fresh pineapple for optimal sweetness and flavor. Frozen pineapple is not recommended for this recipe.
Note 2: White rum adds authentic pina colada flavor but can be omitted if avoiding alcohol; the ice cream will still be delicious.
Note 3: Full-fat canned coconut milk or coconut cream is essential for a rich and creamy texture; avoid light coconut milk varieties.
Toasting the coconut chips enhances their flavor and adds a pleasant crunch.
Freezing the ice cream maker bowl and chilling the coconut milk are crucial steps for achieving proper texture and consistency.