All the fun flavors of a Pina Colada cocktail in a bowl of ice cream? Yes, please!

Fresh pineapple + toasted coconut = an abundance of flavor in a single scoop of ice cream. (But let’s not kid about that, just try to stop at one scoop of this ice cream.)

I’m clearly a fan of the pineapple coconut combination as illustrated by these Pineapple Coconut Bars, this Pineapple Coconut Smoothie, this Pina Colada Soft Serve Ice Cream, and these Pineapple Coconut Banana Bread. I just can’t resist using pineapple in my baking and cooking every chance I get.

Just a tiny splash of rum really makes this taste like a classic pina colada. If you don’t drink alcohol, the rum in the ice cream is optional, as the ice cream is delicious without it. I’ve made it both ways multiple times.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

However, I really like the difference that the single tablespoon of rum makes! If you’re a fan of the classic pineapple coconut flavors, this ice cream might be your favorite new thing this summer.

The first time I made this ice cream, I had half a fresh pineapple leftover and that was all the excuse I needed to finally try this recipe. I loved it. Absolutely loved it.

Filled with toasted coconut and plenty of fresh pineapple, I can see this Pina Colada Ice Cream has made regular appearances in my freezer for the past six years.

Pina Colada Ice Cream

To make this ice cream you’ll start with fresh pineapple. Cut up about half the pineapple into chunks and toss them into the blender. Puree the pineapple until smooth and then measure 1 3/4 cups of the puree for this recipe.

If you have puree leftover, you can freeze it in an ice cube tray to toss into future drinks or ice cream. Alternatively, you can store it in the fridge for a few days and then add it to orange juice, cocktails, or smoothies that way.

Add coconut milk, sugar, salt, and rum to the pineapple puree and then pour the mixture into your ice cream machine. When it’s finished churning, stir in the toasted coconut. Store the ice cream in an airtight container in the freezer until ready to serve.

Homemade Ice Cream

I scream, you scream, we all scream for ice cream, right? Here are some more awesome flavors to try this summer.

Strawberry Crisp Ice Cream is everything you love about a fruit crisp topped with vanilla ice cream, but you can eat it in an ice cream cone. Rocky Road Ice Cream is a childhood favorite that I love even more today.

My grandmother’s Six Threes Ice Cream is another favorite that is always popular.

Have you tried a Sweet and Tart Lemon Ice Cream? If not, you are seriously missing out. Thin Mint Cookie Ice Cream and DIY Drumstick Cones are both on my must try list now too.

Kitchen Tip: I use either this ice cream compressor or this ice cream maker for homemade ice cream.

{originally published 3/10/12 – recipe notes and photos updated 7/2/18}