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No-Churn Pina Colada Ice Cream

No-churn pina colada ice cream that stays scoopable without an ice-cream maker. Creamy coconut cream meets diced pineapple and a splash of rum, then freezes into a sliceable, tropical frozen 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: 470
Ingredients Equipment Method Notes

Ingredients
  

No-churn base
  • 2 cup heavy cream Whip cold for best volume.
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup coconut cream
  • 0.25 cup rum Optional; use your preferred rum flavor.
  • 0.5 tsp coconut extract
  • 0.25 tsp vanilla extract
Tropical mix-ins
  • 1.5 cup fresh pineapple Finely diced for even distribution.
  • 1 cup toasted shredded coconut Plus more for garnish if desired.

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip the cream
  1. Whip the heavy cream to stiff peaks using a stand mixer, until it holds ridges when the beaters are lifted.
  2. Stop and keep the whipped cream chilled as you mix the condensed milk base.
Mix the pina colada base
  1. Whisk together the sweetened condensed milk, coconut cream, rum if using, coconut extract, and vanilla extract until smooth and pourable.
Fold and assemble
  1. Gently fold the condensed milk mixture into the whipped cream, keeping the mixture airy and streak-free with slow motions.
  2. Fold in the finely diced pineapple and toasted shredded coconut until evenly distributed, with no large coconut clumps.
  3. Transfer the mixture to a 9x5 loaf pan, spread into an even layer, and smooth the top.
  4. Freeze for at least 6 hours or overnight until firm and scoopable.
Serve
  1. Scoop and garnish with extra toasted shredded coconut and pineapple when serving.

Notes

For the creamiest texture, chill the mixing bowl and whisk/beater attachment (if possible) before whipping the heavy cream, then freeze immediately after assembling. Store covered in the freezer up to 2 weeks. Freezing is recommended; thawing briefly in the fridge for 5–10 minutes helps with scooping. For a dairy-free swap, use coconut cream plus a plant-based sweetened condensed-style substitute, though the texture may be slightly softer.