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A white ramekin with 3 scoops of ice cream
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5 from 1 vote

Pina Colada Ice Cream

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.
Prep Time10 mins
Cook Time5 mins
Freezing Time6 hrs
Total Time6 hrs 15 mins
Course: Dessert
Cuisine: International
Servings: 10 scoops
Calories: 300kcal


  • 300 ml double cream (heavy cream)
  • 1 tin condensed milk (400 ml, 13 oz)
  • 200 ml coconut cream
  • 1 tablespoon Malibu coconut rum
  • 1 tin pineapple chunks (400 g, 13 oz)


  • Reserve the juice/syrup from the tin of pineapple, and add the chunks to a blender.
  • Blitz until smooth - I got one cup of pineapple puree.
  • Add the puree to a pan set over a low to medium heat.
  • Simmer gently until the puree reduces its volume by half, then remove from the heat and cool down completely.
  • Beat the cream using an electric mixer until it holds stiff peaks.
  • Add the condensed milk, coconut cream, coconut rum, and mix again to get a smooth mixture.
  • Transfer it to a freezer-friendly tupperware, and use a teaspoon to add the cold pineapple puree to the mixture to create a ripple effect.
  • Freeze for at least 6 hours, ideally overnight.


  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.


Calories: 300kcal | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 63mg | Potassium: 235mg | Fiber: 1g | Sugar: 22g | Vitamin A: 547IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg