Description
This vegan Pina Colada Ice Cream combines fresh pineapple, creamy coconut milk, and a hint of rum to create a luscious tropical frozen treat. Made without dairy, it features a smooth, creamy texture achieved by cooking the pineapple puree with cornstarch, then churning in an ice cream maker. Toasted coconut flakes add a delightful crunch, making it a perfect dessert for warm days or anytime you crave a tropical escape.
Ingredients
Scale
Main Ingredients
- 450 g ripe fresh pineapple, chopped
- 160 ml oat milk (or soy milk)
- 200 g vegan condensed milk
- 45 g cornstarch (cornflour)
- ½ teaspoon sea salt
- 2 tablespoons white rum
- 1 tablespoon freshly squeezed lime juice
- 400 g chilled full-fat canned coconut milk (or coconut cream)
- 50 g coconut chips (optional)
Instructions
- Preparation: Freeze your ice cream maker bowl at least 12 to 24 hours before making the ice cream to ensure proper churning. Also, chill cans of coconut milk in the refrigerator for at least 12 hours to help separate the cream.
- Blend: Add the chopped pineapple, oat milk, vegan condensed milk, cornstarch, and sea salt into a high-speed blender or food processor. Blend for a couple of minutes until the mixture is smooth and creamy with no visible pineapple chunks.
- Cook: Transfer the blended pineapple mixture to a saucepan over low to medium heat. Whisk continuously, alternating between a whisk and spatula to prevent burning at the bottom. Cook until the mixture thickens enough to coat the back of a spoon or spatula, then remove from heat.
- Sift and flavor: Pour the cooked pineapple curd through a fine-mesh sieve into a large bowl, pushing it through with a spatula to remove any lumps. Stir in the white rum and freshly squeezed lime juice. Let the mixture cool to room temperature; using an ice bath can speed this process but ensure no water gets into the mixture.
- Toast the coconut: While the mixture cools, gently toast the coconut chips in a dry skillet over medium heat, tossing constantly until they are lightly browned and fragrant. Set aside.
- Whisk: Using a stand mixer or electric whisk (or by hand), whisk the chilled coconut cream until it becomes light and fluffy. Fold the cooled pineapple mixture thoroughly into the whipped coconut cream until fully combined.
- Churn: Pour the mixture into the pre-frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, usually for 25 to 40 minutes. During the last 5 minutes, add the toasted coconut flakes to the churning ice cream. The ice cream is ready when it is very thick and clings to the machine’s paddle.
- Freeze: Transfer the churned ice cream to a loaf pan or airtight container. Smooth the top and optionally sprinkle more toasted or desiccated coconut. Freeze for 3 to 4 hours for a firm texture or serve immediately for a soft-serve consistency.
- Storage: Store the ice cream in a sealed container or wrapped loaf pan in the freezer. For best texture, serve within 2 to 3 weeks. Before serving, let it sit at room temperature for about 10 minutes to soften for perfect scoops.
Notes
- Use ripe fresh pineapple for the best natural sweetness and flavor.
- The white rum is optional but enhances the tropical flavor. You can omit it for a non-alcoholic version.
- Full-fat canned coconut milk or coconut cream is essential for creaminess; ensure it is well-chilled before use.
- Toasting coconut flakes adds texture and a nutty flavor, but you can omit if preferred.
- Freezing time may vary depending on your freezer’s temperature and container size.
- For soft serve, serve immediately after churning without additional freezing.
- Prep Time: 20 minutes (excluding freezing time for ice cream maker bowl and coconut milk)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning (Ice Cream Maker) with stovetop cooking
- Cuisine: Vegan, Tropical
