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No-Churn Pina Colada Ice Cream

No-churn pina colada ice cream is a scoopable tropical frozen dessert made with coconut cream, pineapple chunks, and toasted coconut. This easy method whips heavy cream to stiff peaks, folds in the creamy coconut mixture, then freezes until firm for a rum-kissed summer cocktail dessert.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cup heavy cream
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup coconut cream
  • 0.5 cup fresh pineapple, finely diced
  • 2 tbsp rum (optional) Use only if you want a boozy finish.
  • 0.5 tsp coconut extract
  • 0.25 tsp vanilla extract
  • 1 cup toasted shredded coconut

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Whip and mix
  1. Whip heavy cream to stiff peaks until it holds clear ridges when the whisk is lifted, about 3 to 5 minutes at cool room temperature.
  2. Whisk sweetened condensed milk, coconut cream, rum if using, coconut extract, and vanilla extract together until smooth and fully combined, with no streaks.
Fold in tropical mix
  1. Gently fold the condensed milk mixture into the whipped cream in 2 to 3 additions until the color is uniform, keeping the mousse airy.
  2. Fold in diced pineapple and toasted shredded coconut just until evenly distributed, with visible pineapple flecks throughout.
Freeze
  1. Transfer the mixture to a 9x5 loaf pan, smooth the top, and freeze at least 6 hours or overnight until firm and scoopable.
  2. Garnish with extra toasted coconut and pineapple when serving for added texture and fresh pops of fruit.

Notes

For easiest scooping after freezing, let the ice cream sit at room temperature for 5 to 10 minutes before serving. Store covered in the freezer for up to 2 weeks; freezing is the intended method so do not refreeze after serving. For a lower-sugar option, use reduced-sugar sweetened condensed milk (texture may be slightly softer).