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Pina Colada Ice Cream

Rated as 3.6 out of 5 Stars

"A mixture of pineapple and coconut with a slight hint of rum flavoring makes this non-alcoholic ice cream a big hit on a hot summer day. I made this recipe up, but I think it's the best ice cream I've ever tasted. But be forewarned - it's very rich! Leftover ice cream keeps very well."
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2 h 10 m servings 227
Original recipe yields 16 servings (8 cups)


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  1. Combine pineapple, condensed milk, cream of coconut, flaked coconut, and rum flavoring in a large bowl. Pour into an ice cream maker. Pour in enough milk to reach the freezer line of the ice cream maker.
  2. Freeze ice cream according to manufacturer's instructions. Transfer canister to the freezer and freeze until ice cream is firm, 2 to 4 hours.

Nutrition Facts

Per Serving: 227 calories; 8.4 35.6 3.5 11 66 Full nutrition

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Read all reviews 5
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I couldn’t find coconut cream, so I used coconut milk. I also added a can of pineapple juice and omitted the rum flavoring. End result was very coconutty, I heard several people say they couldn’...

Really good. I didn't have an ice cream maker, so I tweaked the recipe a bit. I combined all the ingredients in a large bowl (used cream of coconut instead of coconut cream and excluded the coco...

It was really crumbly and chunky if I were to make it again I would definitely blend it before putting it in the ice cream machine.

You need to fix your ingredient list. There is a big difference between coconut cream (which is what is listed in the ingredient list) and cream of coconut (which is what is mentioned in the dir...

I only used 16 oz. of crushed pineapple and that was plenty for me. Also. I didn't have whole milk so I used one cup of cream and one cup of 2 percent milk and I used 1/4 cup of rum instead of t...