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No-Churn Pina Colada Ice Cream

No-churn pina colada ice cream turns rum and pineapple into a scoopable frozen dessert without an ice cream maker. It’s creamy from whipped heavy cream and coconut cream, with diced pineapple and toasted coconut throughout.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

No-churn base
  • 2 cup heavy cream Cold for best whipping.
  • 1 can (14 oz) sweetened condensed milk Chilled is fine, room temp works too.
  • 0.5 cup coconut cream Use full-fat for a thicker texture.
  • 1.5 cup fresh pineapple, finely diced Pat dry if very juicy so it stays evenly suspended.
  • 2 tbsp rum Optional; for a boozy kick.
  • 0.5 tsp coconut extract Adds the classic coconut aroma.
  • 0.25 tsp vanilla extract Rounds out the tropical flavor.
  • 1 cup toasted shredded coconut Reserve a little for serving garnish if you’d like.

Equipment

  • 1 sheet pan

Method
 

Whip and mix
  1. Whip the heavy cream to stiff peaks, making sure it holds a clear peak when you lift the whisk, then stop before it looks grainy.
  2. Whisk the sweetened condensed milk, coconut cream, rum if using, coconut extract, and vanilla extract together until smooth and glossy, with no streaks of coconut cream.
  3. Fold the condensed milk mixture into the whipped heavy cream gently using slow, turning motions so the volume stays light.
Add fruit and coconut
  1. Fold in the finely diced fresh pineapple and toasted shredded coconut just until evenly distributed so the ice cream stays scoopable.
Freeze and serve
  1. Transfer the mixture to a 9x5 loaf pan and cover, then freeze for at least 6 hours or overnight until firm.
  2. Garnish with extra toasted coconut and pineapple when serving for visible texture and a fresh tropical finish.

Notes

For the smoothest no-churn texture, whip the heavy cream while it’s cold and fold in the condensed milk mixture gradually to avoid deflating. Store covered in the freezer up to 2 weeks; for easiest scooping, let it sit at room temperature for 5–10 minutes. Freezer yes. For a dairy-light swap, use coconut cream plus a plant-based “sweetened condensed milk” alternative if available, but the texture may be slightly softer.