Bring the tropical vibes to your home with this smooth and creamy pineapple coconut ice cream: a perfect dessert for warm summer days!
If you like piña colada
When summer rolls around, and especially if I jet off on holiday, piña colada is my all time favourite cocktail to enjoy. There is something so refreshing and summery about this flavour combination, I just cannot get enough of it!
The beauty of this particular ice cream is that it’s a no churn ice cream. This means you do not need an ice cream maker to make this pineapple coconut ice cream. It does, however, take a little more effort than other no churn ice cream recipes I have shared with you, as this one requires a pineapple curd to be made ahead of making the ice cream.
What ingredients do I need to make coconut pineapple ice cream?
- Pineapple curd: this delicious curd is swirls all through the ice cream, and gives the beautiful flavour of pineapple which works so beautifully within this piña colada ice cream. You can either buy the curd to make this ice cream, or check out my recipe for my homemade pineapple curd here.
- Condensed milk: this thick milk acts as a sweetener and softens the ice cream, allowing for easier scooping.
- Coconut cream: gives a deep coconut flavour to the ice cream. Make sure to use coconut cream and not coconut milk when making this recipe, or the ice cream will not set.
- Double cream: also known as heavy whipping cream, this makes the ice cream wonderfully rich and decadent.
What equipment do I need to make pineapple coconut ice cream?
- Digital kitchen scales*: I do provide all my measurements in cups too, but I find weighing out my ingredients is far more accurate for the best results. A set of digital kitchen scales is so useful and a complete kitchen essential for me.
- Mixing bowl*: to beat all the ingredients together until thick before leaving to chill for a few hours to turn into ice cream!
- Electric hand mixer*: makes it so so much easier to mix all the ingredients together and thicken the cream before chilling.
- Measuring jug*: to measure out the cream in.
- Spatula*: useful to help make sure nothing has been missed and not mixed in. Also useful to scrape down the bowl out when transferring the mixture into the container for freezing.
- Storage container with lid*: to store the ice cream in when in the freezer. I use a loaf tin in my images here, only because it looks pretty, but I would normally used a lidded container.
How to make pineapple coconut ice cream
This ice cream is so easy to make, and utterly divine. Just try not to eat all the mixture when making it or there won’t be any left for the ice cream!
Step 1: If you need to make the curd for this ice cream, it will need to be made a day ahead of making the ice cream. This is so it can cool and set before being swirled into the ice cream. You can find my full pineapple curd recipe here. If you have already made the curd, or are using store bought curd, keep going to the next step!
Step 2: In a mixing bowl, beat together the condensed milk and coconut cream until completely combined. Set aside.
Step 3: In a separate large mixing bowl, beat the double cream until it reaches soft peak stage. Add in the coconut mixture and beat again until completely mixed together and smooth.
Step 4: Spoon or pour ⅓ of the coconut mixture into the bottom of the ice cream container. Spoon dollops of pineapple curd, using about ⅓ of the jar of curd, all over the top. Use a knife or a skewer to swirl the curd through the coconut mixture. Repeat with another two layers, finishing with the remaining curd on top, swirled through the ice cream.
Step 5: Cover and chill the ice cream for at least six hours or overnight. When you are ready to indulge, make sure to remove the container from the freezer about 10 minutes before scooping for it to soften slightly. Enjoy!
Can I use evaporated milk instead of condensed milk to make this ice cream?
No, condensed milk is different to evaporated milk, and you cannot substitute one with the other in this recipe. You cannot use evaporated milk to make no churn ice cream, only condensed milk.
Can I use single cream or whipping cream instead of double cream to make no churn ice cream?
For this ice cream to set, you need to use a cream that will thicken to stiff peaks when whisked. Here in the UK, this means using double cream or whipping cream and not single cream. As a guide, always look for a cream that has 35% or more fat content.
How do I store homemade ice cream?
I used a 2lb loaf tin for my images here, just to make it look pretty for my pictures on my blog. However, I would advise using a lidded container to store this ice cream in the freezer, just so nothing else can get in with it. I link to the one I normally use for my no churn pineapple coconut ice cream below.
How long will homemade coconut pineapple ice cream last?
This piña colada inspired ice cream can be kept in the freezer and enjoyed for up to three weeks. If it lasts that long, that is!
Can this ice cream be made dairy free?
In terms of making this recipe dairy free, I have not personally come across a perfect alternative for dairy free double cream that will whip up to stiff peaks. I do know many people have had success with the brand Elmlea here in the UK, though I have not tried it myself so cannot vouch for whether it will work or not. And as for the condensed milk, carnation do a fabulous vegan condensed milk alternative you could substitute into this recipe. If you do try making this dairy free, I would love to hear from you, please leave me a comment below!
Additional tips for making this pineapple coconut ice cream recipe
- Make sure to use coconut cream and not coconut milk when making this ice cream. Coconut cream contains no water and so will allow the ice cream to set properly, whereas coconut milk will not. You normally find coconut cream in a block form at the store, not in a tin can as with coconut milk.
- Ensure the cream used to make this ice cream will whip up to soft peaks. If you use something that will not whip up, you will end up with a tasty but rather runny mess!
- Always keep the cream and beaters in the fridge to keep them both cold right until you are ready to use them. This helps the cream whip up a lot quicker, and gives wonderfully soft whipped peaks to the cream.
- Remove the ice cream from the freezer about 10-15 minutes before you want to enjoy it. Dip the ice cream scoop or spoon in a mug of boiling water before scooping. Dry it off, then scoop the ice cream. This warming of the utensil helps it glide through the ice cream, making it a whole lot easier to create perfectly beautiful scoops of ice cream! Dip and wipe down the tool between scoops to give clean scoops of pineapple coconut ice cream every time.
If you have any questions about this pineapple coconut ice cream recipe, please comment below and I will do my best to help. And if you made and enjoyed this ice cream pineapple coconut, you know I would absolutely love to hear from you too! Please take a moment to leave me a rating and review below if you do make it, I would really appreciate it. You could even post a picture on Instagram and tag me when you share it with the world. You know I would love to see!
More ice cream recipes for you to enjoy
Please have a look at these other easy peasy ice cream recipes on my blog too:
Oreo ice cream: this no churn homemade Oreo ice cream is a cookie lovers delight, made with just four ingredients and is the ultimate summertime dessert!
Mango and pistachio ice cream: my mango and pistachio ice cream is creamy, dreamy and lightly spiced with cardamom. This no churn recipe is perfect for warm summer days!
Kesar pista ice cream: this creamy pistachio ice cream has a light saffron flavour and warming cardamom in addition to the pistachio. So simple to make and utterly delicious, this popular Indian ice cream flavour is sure to be an all round hit!
Thanks so much for joining me today. Enjoy my friends! x