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No-Churn Pina Colada Ice Cream

No-churn pina colada ice cream made with coconut cream, pineapple chunks, and a splash of rum for a scoopable tropical frozen dessert. Creamy coconut base with toasted shredded coconut and diced pineapple freezes into a firm, spoonable texture—no ice-cream machine needed.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

No-churn base
  • 2 cup heavy cream Chilled for best volume when whipping.
  • 1 can (14 oz) sweetened condensed milk Stir until fully smooth with the coconut mixture.
  • 0.5 cup coconut cream Room temperature helps it blend smoothly.
  • 1.5 tbsp rum Optional; use more to taste if you want a stronger boozy flavor.
  • 0.25 tsp coconut extract Adds a concentrated coconut aroma.
  • 0.25 tsp vanilla extract Softens and rounds the flavor.
  • 1.5 cup fresh pineapple Finely diced for even, scoopable bites.
  • 1 cup toasted shredded coconut Fold into the base and reserve some for serving garnish.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Whip and combine
  1. Whip the heavy cream to stiff peaks using a stand mixer, about 3 to 5 minutes, until the mixture holds clear ridges when you lift the beaters (visual cue: peaks stand upright).
  2. Whisk the sweetened condensed milk, coconut cream, rum if using, coconut extract, and vanilla extract together in a bowl until smooth and uniform (visual cue: no streaks or lumps).
Fold and freeze
  1. Fold the condensed milk mixture into the whipped cream gently until no white streaks remain (visual cue: the mixture looks evenly creamy without deflating too much).
  2. Fold in the finely diced pineapple and toasted shredded coconut (visual cue: fruit and coconut are evenly distributed throughout the batter).
  3. Transfer the mixture to a 9x5 loaf pan and smooth the top, then freeze for at least 6 hours or overnight (visual cue: firm, scoopable consistency after freezing).
  4. Garnish with extra toasted shredded coconut and pineapple when serving (visual cue: a visible topping layer on each scoop).

Notes

Pro tip: Chill the heavy cream and coconut cream before whipping for more stable stiff peaks and a smoother churnless texture. Store covered in the freezer up to 2 weeks; for best scoop quality, let it sit at room temperature for 5 to 10 minutes before scooping. Freezer yes—freeze the full loaf and portion as desired. Dietary swap: for a non-dairy version, use a thick canned coconut cream plus a non-dairy sweetened condensed alternative, then follow the same method.