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No-Churn Pina Colada Ice Cream

No-churn pina colada ice cream is a creamy tropical frozen dessert made by whipping heavy cream to stiff peaks and folding in coconut pineapple goodness. It freezes into a scoopable, boozy treat with rum (optional), pineapple chunks, and toasted coconut.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Cream base
  • 2 cup heavy cream Cold for best whip.
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup coconut cream
  • 2 tbsp rum Optional.
  • 0.5 tsp coconut extract
  • 0.25 tsp vanilla extract
Tropical mix-ins
  • 1.5 cup fresh pineapple Finely diced.
  • 1 cup toasted shredded coconut Plus more for garnish.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Whip and mix
  1. Whip the heavy cream until stiff peaks form, using consistent pressure for a thick, stand-up texture.
  2. Whisk the sweetened condensed milk, coconut cream, rum if using, coconut extract, and vanilla extract together until smooth and pourable.
  3. Fold the condensed milk mixture into the whipped cream gently, keeping the mixture airy with slow, thorough strokes.
Add fruit and coconut
  1. Fold in the diced fresh pineapple and toasted shredded coconut until evenly distributed with visible pineapple bits.
Freeze
  1. Transfer the mixture to a 9x5 loaf pan and freeze for at least 6 hours, or overnight, until firm enough to scoop.
  2. Garnish with extra toasted shredded coconut and pineapple when serving for a fresh tropical look.

Notes

Pro tip: Keep the heavy cream cold and fold slowly so the base stays light and scoopable. Store covered in the freezer up to 2 weeks; let sit 5 minutes at room temperature before scooping. Freezing is yes. For a dairy-free swap, use full-fat coconut cream plus a dairy-free condensed milk substitute, but texture may be slightly softer.