Vegan Pina Colada Ice Cream is a refreshing summer treat! You need only 4 ingredients and 10 minutes to make no churn ice cream!

Recipe Snapshot

  • Prep time: 310 minutes
  • Cook time: Not specified
  • Total time: 310 minutes
  • Yield: 1 quart
  • Category: Beverage, Ice Cream
  • Cuisine: World

Ingredients

  • 2 x 14 oz can coconut cream
  • 1/2 cup + 1 tablespoon maple syrup
  • 2 tablespoons pineapple juice
  • 1/2 teaspoon imitation rum extract (optional)
  • 1 cup finely chopped pineapple
  • 3/4 cup coconut flakes (unsweetened)

Method

  1. Put coconut cream in the refrigerator overnight. In the morning, the cream will be really thick. Scoop it out and transfer to a bowl.
  2. Beat the coconut cream using your wire whisk attachment or using your hand mixer until smooth and peaks form.
  3. Add maple syrup, imitation rum extract, pineapple juice and mix till combined.
  4. Fold in finely chopped pineapple and mix. Transfer the ice cream to a freezer safe container and freeze until firm, preferably overnight.
  5. Before serving the pina colada ice cream, toast some coconut flakes. Pre heat oven to 350 F degrees. Line a baking tray with parchment paper.
  6. Transfer the coconut flakes onto the baking tray. Toast at 350 F for 7-8 minutes or till the flakes are lightly browned. Remember to toss the flakes once in between.
  7. Scoop out the ice cream and add toasted coconut flakes on top. Serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.