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Creamy Dairy Free Pina Colada Ice Cream

A refreshing and creamy ice cream that captures the tropical flavors of coconut and pineapple, all without dairy. Perfect for summer gatherings or a sweet treat at home!
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Prep Time 15 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert, Ice Cream
Cuisine: Tropical, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups full-fat coconut milk Use for a creamy texture.
  • 1 cup pineapple chunks Can be fresh or frozen.
  • ½ cup maple syrup Or sweetener of your choice.
  • 1 teaspoon vanilla extract
Texture Add-ins
  • ¼ cup shredded coconut Add for texture.
  • as needed pineapple slices and cherries For topping, optional.

Method
 

Preparation
  1. In a blender, combine the full-fat coconut milk, pineapple chunks, maple syrup, and vanilla extract. Blend until smooth and creamy.
  2. Once blended, pour in the shredded coconut and mix gently.
  3. Put the mixture into an airtight container and chill in the freezer for about 1-2 hours, or until slightly firm around the edges.
Chilling and Freezing
  1. If you have an ice cream maker, consider churning the mixture for about 20-25 minutes.
  2. If you didn’t use an ice cream maker, simply let the mixture freeze for about 4-6 hours or until fully set.
Serving
  1. When ready to serve, let it sit out for a few minutes to soften slightly before scooping.
  2. Top with additional pineapple slices and cherries if desired!

Notes

For best results, store leftovers in an airtight container in the freezer for up to two weeks. Leave out at room temperature for 5-10 minutes before serving to soften.