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No-Churn Pina Colada Ice Cream

No-churn pina colada ice cream is a creamy, scoopable frozen cocktail dessert made by whipping heavy cream and folding in a coconut-pineapple mixture. This easy tropical ice cream is studded with pineapple chunks and toasted coconut, with an optional rum splash.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

No-churn tropical base
  • 2 cup heavy cream Chill before whipping if possible.
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup coconut cream
  • 1.5 cup fresh pineapple, finely diced
  • 0.25 cup rum Optional; use rum if desired.
  • 0.5 tsp coconut extract
  • 0.25 tsp vanilla extract
  • 1 cup toasted shredded coconut Use for both the mix and serving if you like.

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip and combine
  1. Whip the heavy cream to stiff peaks using a stand mixer, about 3 to 5 minutes, stopping when the cream holds firm peaks with no droop (no temperature needed).
  2. In a separate bowl, whisk the sweetened condensed milk and coconut cream with the rum if using, coconut extract, and vanilla extract until smooth and glossy.
  3. Fold the condensed milk mixture into the whipped cream gently using a light hand so the volume stays airy.
  4. Fold in the finely diced pineapple and toasted shredded coconut until evenly distributed with visible pineapple pieces.
Freeze and serve
  1. Transfer the mixture to a 9x5 loaf pan, smooth the top, and freeze for at least 6 hours or overnight at freezer temperature (0°F / -18°C).
  2. To serve, scoop and garnish with extra toasted coconut and pineapple if desired, so each bowl shows tropical chunks on top.

Notes

For the smoothest texture, press plastic wrap directly onto the surface before freezing to reduce icy edges; store covered in the freezer for up to 2 weeks. Freezing is best—do not return repeatedly to room temperature. For a lighter option, swap 1/2 cup of the heavy cream for full-fat coconut cream, then whip as usual (texture may be slightly softer).