Homemade Pina Colada Ice Cream made with canned pineapple chunks, fresh cream and coconut cream, Malibu coconut rum and condensed milk, a fantastic no-churn ice cream to enjoy all summer long. Beautifully flavourful and refreshing, the perfect treat for grown-ups.

It’s ice cream season – although really, we enjoy ice creams all year round nowadays, no matter how cold or hot it is outside. But there is nothing more refreshing on a hot summer’s day than a scoop or two of a delicious ice cream.

And while kids are the biggest fans of ice cream, I am sure you will agree with me that grown-ups are are excited about this scrumptious treat as any kid.

So, why not make one that is meant to be enjoyed by grown-ups only? Although really, the amount of Malibu used is really tiny, but still. It’s the perfect excuse for not sharing and having it all for yourself!

My coffee ice cream is another easy homemade ice cream that is very popular with grown-ups, even with me, and I’m not really a coffee drinker. And both ice creams are super easy to make without the need to buy an ice cream maker. Let me show you how to make it!

Jump to:

• HOW TO MAKE PINA COLADA ICE CREAM
• TIPS AND TRICKS

HOW TO MAKE PINA COLADA ICE CREAM

If you like the famous piña colada drink, you will love this ice cream. The coconut and pineapple flavours are so deep and intense, that every mouthful is sheer pleasure.

• drain/reserve the juice or syrup from the pineapple tin, add the pineapple chunks to a blender and blend until smooth – if you use fresh pineapple, make sure this is ripe and sweet, otherwise the ice cream will not be as yummy
• add the pineapple puree to a pan set over a low to medium heat, and simmer gently until it reduces its volume by half – in this way the concentrated pineapple will freeze better, otherwise all the extra liquid will make the ice cream very icy and hard to scoop
• remove from the heat and set aside to cool down completely
• beat the double cream until it forms stiff peaks, add the coconut cream, coconut rum and condensed milk, and beat well
• transfer the mixture to a freezer-friendly tupperware, and use a teaspoon to add the pineapple puree over the ice cream, and mix gently to create a ripple effect
• freeze for at least 6 hours, ideally overnight

TIPS AND TRICKS

I am a big fan of no-churn, condensed milk-based ice creams. An ice cream maker could be a good investment, especially if you enjoy homemade ice creams, but otherwise, for an occasional treat, no churn ice creams are the very best you can get.

And if you use the ingredients correctly, you can have a deliciously smooth ice cream at home too. For this specific recipe, it is crucial to boil the pineapple puree down into a more concentrated puree, otherwise the extra liquid will simply not work if you are after a creamy consistency.

But the same applies to any fruit-based ice cream, a concentrated puree is the way to go, unless if make ice lollies/popsicles, in which case the iciness does not really matter much.

Also, make sure you don’t use too much coconut rum – as tempting as that might be – too much alcohol will not freeze well, and you might end up with an ice cream soup instead.

The coconut rum is really flavourful, so if you don’t have coconut cream, you can use only rum instead, although the cream does help towards a creamier, much nicer taste and texture. Other than that, enjoy, you are in for a treat!

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