This No Churn Pina Colada Ice Cream is a great tropical dessert recipe!
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I tend to go through phases of cooking things based on inspiration I get either in a flavor or dish. And right now, it is all things pina colada! Maybe it is due to the social distancing and my increasing desire to get to a beach. And using pineapple and coconut in an ice cream was bound to happen for the summer! Find more pina colada recipes here!
This No Churn Pina Colada Ice Cream has no sweetened condensed milk. No churn coconut ice cream uses coconut milk as part of the base to get a lot of coconut flavor in there. It does, however, make it a touch more icy compared to the cream and sweetened condensed milk version. Making no churn ice cream recipes are great because you do not need an ice cream machine. Find more of our no churn ice cream recipes here, such as our No Churn Amaretto Cherry Ice Cream or our No Churn Strawberry Basil Ice Cream.
This No Churn Pina Colada Ice Cream is full of coconut and pineapple. In addition to the coconut base, I added toasted coconut and chunks of pineapple. Just add the mix ins 2-3 hours after you put the base in the freezer to help prevent them all from sinking. I LOVE mix ins in ice cream, and you can use more or less of each one as you want!
This pineapple ice cream recipe makes a LOT of ice cream! Using a metal bread loaf pan is perfect for making the ice cream, but then I often need the pan for bread. Plus it is not great for storing long term. So sometimes I will slice it like I would bread and freeze the slices in portions to easily grab one from the freezer. You could also just freeze in a container with a lid or resealable bag in the first place if you want.
- Toast your coconut if you have not done so already if you want it toasted. Do this by cooking it in the oven at 350F for a few minutes until just starting to turn golden. See our post about toasting coconut (in notes) for more details.
- Put the heavy cream in a stand mixer and mix on medium high until stiff peaks form, approximately 2 minutes.
- Meanwhile, combine the coconut milk, pineapple juice, vanilla, and salt in a small bowl. Stir to combine.
- Once the cream is whipped, add a cup to the milk mixture and fold or gently stir until combined. Add that mixture back into the rest of the whipped cream and fold to combine.
- Pour the ice cream into a 9 by 5 inch loaf pan.
- Cover the pan and freeze until partially set, approximately 2 1/2 hours.
- Remove the ice cream from the freezer and gently fold in the pineapple chunks and toasted coconut.
- Cover again and return to freezer until fully set, approximately 2-3 hours more.