Pina Colada Ice Cream

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All the fun flavors of a Pina Colada cocktail in a bowl of ice cream? Yes, please!

Fresh pineapple + toasted coconut = an abundance of flavor in a single scoop of ice cream. (But let’s not kid about that, just try to stop at one scoop of this ice cream.)

Pina Colada Ice Cream - get the recipe at

I’m clearly a fan of the pineapple coconut combination as illustrated by these Pineapple Coconut Bars, this Pineapple Coconut Smoothie, this Pina Colada Soft Serve Ice Cream, and these Pineapple Coconut Banana Bread. I just can’t resist using pineapple in my baking and cooking every chance I get.

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Just a tiny splash of rum really makes this taste like a classic pina colada. If you don’t drink alcohol, the rum in the ice cream is optional, as the ice cream is delicious without it. I’ve made it both ways multiple times.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

However, I really like the difference that the single tablespoon of rum makes! If you’re a fan of the classic pineapple coconut flavors, this ice cream might be your favorite new thing this summer.

The first time I made this ice cream, I had half a fresh pineapple leftover and that was all the excuse I needed to finally try this recipe. I loved it. Absolutely loved it.

Filled with toasted coconut and plenty of fresh pineapple, I can see this Pina Colada Ice Cream has made regular appearances in my freezer for the past six years.

Pina Colada Ice Cream

To make this ice cream you’ll start with fresh pineapple. Cut up about half the pineapple into chunks and toss them into the blender. Puree the pineapple until smooth and then measure 1 ¾ cups of the puree for this recipe.

If you have puree leftover, you can freeze it in an ice cube tray to toss into future drinks or ice cream. Alternatively, you can store it in the fridge for a few days and then add it to orange juice, cocktails, or smoothies that way.

Add coconut milk, sugar, salt, and rum to the pineapple puree and then pour the mixture into your ice cream machine. When it’s finished churning, stir in the toasted coconut. Store the ice cream in an airtight container in the freezer until ready to serve.

Pineapple + Coconut = the ultimate Pina Colada Ice Cream - get the recipe at

Homemade Ice Cream

I scream, you scream, we all scream for ice cream, right? Here are some more awesome flavors to try this summer.

Strawberry Crisp Ice Cream is everything you love about a fruit crisp topped with vanilla ice cream, but you can eat it in an ice cream cone. Rocky Road Ice Cream is a childhood favorite that I love even more today.

My grandmother’s Six Threes Ice Cream is another favorite that is always popular.

Have you tried a Sweet and Tart Lemon Ice Cream? If not, you are seriously missing out. Thin Mint Cookie Ice Cream and DIY Drumstick Cones are both on my must try list now too.

Kitchen Tip: I use either this ice cream compressor or this ice cream maker for homemade ice cream.

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Pina Colada Ice Cream - get the recipe at

Toasted Coconut Pina Colada Ice Cream

4.50 from 2 votes
Recipe inspired by and with thanks to David Lebowitz
Servings: 4 servings


  • 1 13 ounce can unsweetened Thai coconut milk
  • 1/2 fresh pineapple (1 ¾ cups pineapple puree)
  • 1 cup sugar
  • pinch of salt
  • 1 tablespoon dark rum
  • 1 cup toasted coconut, reserve ¼ cup for topping


  • Place fresh pineapple in the blender and blend until not quite smooth. (I liked the little bits of pineapple in the ice cream.) In a mixing bowl, whisk together the milk, 1 ¾ cups of the pineapple puree, sugar, salt, and rum. Pour into the ice cream machine and freeze according to manufacturer’s directions.
  • While the ice cream is churning, preheat oven to 350 degrees. Spread 1 cup of coconut across a baking sheet. Toast in the oven until lightly browned, about 6-7 minutes. Remove from the oven and let cool.
  • When the machine is finished, stir in about ¾ cup of the coconut and place in freezer. Freeze until as firm as desired. Serve with the extra coconut sprinkled on top, along with chunks of pineapple, if desired. Enjoy!


There aren’t a lot of recipes that I am brand specific for the ingredients, but Thai coconut milk is hands down the best I’ve tried. I recommend it for any and all ice cream recipes.


Calories: 399kcal · Carbohydrates: 69g · Protein: 2g · Fat: 13g · Saturated Fat: 12g · Sodium: 9mg · Potassium: 238mg · Fiber: 5g · Sugar: 62g · Vitamin A: 65IU · Vitamin C: 54.4mg · Calcium: 20mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 3/10/12 – recipe notes and photos updated 7/2/18}

Pina Colada Ice Cream is a favorite summer treat! get the recipe at

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Amrita says

    You're a woman after my own heart! You've just provided me with another excuse to slurp at one of my favourite cocktails…and its in ice-cream form too.

  2. Monet says

    I am a huge sucker for tropical sweets. Coconut and pineapple, well, those are pretty much my favorites! Thank you for sharing, sweet friend. I hope you are having a blessed weekend. Love and hugs!

    • Mary says

      If I recall correctly, this made a little over 3 cups of ice cream. I'll try to remember to update the recipe with the yield next time I make this ice cream.