Vegan Pina Colada Ice Cream
Aug 01, 2016, Updated Jan 02, 2018
Vegan Pina Colada Ice Cream is a refreshing summer treat! You need only 4 ingredients and 10 minutes to make no churn ice cream!
This post may contain affiliate links. Please read our disclosure policy.
Vegan Pina Colada Ice Cream is packed with all the tropical flavors. This easy summer treat is not only delicious but also kid friendly and super easy to make!
I think no churn ice creams are like the coolest discovery ever! Yes I don’t deny that traditional ice cream using the ice cream maker is definitely tastier but if you look at the ease of no churn ice creams, they win hands down. If you can prepare a delicious treat in 10 minutes, why wouldn’t you do that? No wonder they have become so popular, just a simple ice cream base and so many possibilities!
Ever since I jumped on the no churn ice cream bandwagon, I had wanted to try a vegan ice cream too. Now here’s the problem – I don’t like the coconut flavor in vegan ice creams. Most vegan ice creams use coconut milk or cream as the base and that doesn’t sit too well with my taste buds. I love coconut flavor but I wouldn’t want my chocolate or blueberry ice cream to taste of coconut. You guys get what I mean right? So that’s why I didn’t try one until one day I thought of pina colada ice cream. Now this flavor is basically coconut and pineapple so a coconut ice cream base would work perfectly well for me in this case!
How to make Vegan Pina Colada Ice Cream
This pina colada ice cream was really easy to make. You whip the coconut cream, just like you whip heavy cream while making regular no churn ice creams. Add pineapple pieces, maple syrup for sweetness and some rum extract and you are done. You can make it alcoholic if you want to go the traditional pina colada route, I prefer using the imitation rum extract. The pineapple that you add in this ice cream needs to really finely chopped. The finer it is, the better pineapple flavor you will get in each bite.
I used 2 cans [of 14 oz each] coconut cream in this recipe, which is a lot thicker than coconut milk. I put the cans inside the refrigerator overnight and it was all super thick in the morning. I scooped out the cream and whipped it using wire whisk attachment of my stand mixer. There was hardly any liquid cream in the can upon refrigeration, if there is you may discard it. I used Trader Joe’s coconut cream brand and I highly recommend it. In case you can’t find coconut cream where you live, you obviously can use coconut milk. Do the same thing, put cans inside the refrigerator for 24 hours and then scoop out only the thick part from the top and whip it. Add rest of your ingredients and freeze.
To make the ice cream extra special, I toasted some coconut flakes which I added right before serving. It really added a nice crunch to the ice cream and made it even more delicious!
Method
Put coconut cream in the refrigerator overnight. In the morning, the cream will be really thick. Scoop it out and transfer to a bowl.
Beat the coconut cream using your wire whisk attachment or using your hand mixer until smooth and peaks form. Add maple syrup, imitation rum extract, pineapple juice and mix till combined.
Fold in finely chopped pineapple and mix. Transfer the ice cream to a freezer safe container and freeze until firm, preferably overnight.
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. 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. Scoop out the ice cream and add toasted coconut flakes on top. Serve immediately. You may also add some fresh pineapple on top.
* Allow the ice cream to sit at room temperature for quite a while before you try to scoop it. One quick way is to microwave it for a minute or so.
* The total time includes the minimum freezing time of 5 hours. You only need 10 minutes for the prep!
* Using rum extract is optional, you may or may not use it.
Vegan Pina Colada Ice Cream
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
Instructions
- Put coconut cream in the refrigerator overnight. In the morning, the cream will be really thick. Scoop it out and transfer to a bowl.
- Beat the coconut cream using your wire whisk attachment or using your hand mixer until smooth and peaks form.
- Add maple syrup, imitation rum extract, pineapple juice and mix till combined.
- Fold in finely chopped pineapple and mix. Transfer the ice cream to a freezer safe container and freeze until firm, preferably overnight.
- 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.
- 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.
- Scoop out the ice cream and add toasted coconut flakes on top. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Vegan Pina Colada Ice Cream
