Piña Colada Soft Serve Ice Cream (Dairy-Free, Vegan, Paleo)

Tastes Like Vacation!

I won’t do it. I won’t sing the song. You know the one. If I do, it will be stuck in everyone’s head for daaayyyys.

So instead let’s pretend we’re on a beautiful island beach with this fabulous tropical treat in our hands, ocean breeze through our hair, sand in our toes.

That’s what I feel like when I eat this Piña Colada Soft Serve! 🙂 It’s the PERFECT dessert to cool down on these blistering summer days.

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 4 Ingredients

You won’t BELIEVE how ridiculously simple this recipe is! What are the 4 ingredients?

1. one whole pineapple
2. a can of coconut milk
3. white rum (optional!)
4. coconut extract (to really amp up the coconut flavor – YUM) 

How to Know if Your Pineapple is Ripe

I recommend fresh pineapple for this recipe. A super RIPE pineapple that will be sweetest and have the best flavor. 

How do you know if it’s ripe? You know your pineapple is ripe and ready when you can easily pluck a leaf out of the top. If it doesn’t come out without much effort, wait another day or so. 

If your pineapple is not sweet enough, feel free to add a little sweetener to your ice cream, such as powdered monkfruit, coconut sugar, stevia or monkfruit drops.

Don’t wanna wait for your pineapple to ripen? Canned or pre-cut pineapple if perfectly fine. Sometimes the canned stuff does have added sugar/syrup though. Look for ones packed in juice.

Soft Serve Ice Cream Prep

To prep for this tropical treat, simply chop up one juicy ripe pineapple and freeze it on a large baking sheet. I place it on parchment so it doesn’t stick to the pan.

Refrigerate your can of coconut milk the day before (so the cream separates.) My go-to brand is Thai Kitchen. I buy it on Amazon or from Costco.

OR you can use a can of coconut cream (just make sure it’s not the kind with added sugar called Cream of Coconut).

No-Churn – EASY Method

You *don’t* need an ice cream maker. But you DO need a food processor. I use this one it has held up fantastically over the years.

You may have already guessed… but here’s the secret to making this AMAZING soft serve: blend everything in a food processor! 

Yep, that’s IT.

For the spiked soft serve, simply let it freeze for an hour or so to firm up. The alcohol keeps it soft and scoopable, so you won’t be left with a pineapple ice cube, ha.

To Make it Kid-Friendly (Virgin)

Yes, you can make this virgin – without the alcohol – and it’s still JUST as yummy. My family LOVES it.

You’ll leave out the rum and use canned coconut MILK instead of just the coconut cream. EASY.

And another added benefit is there’s no waiting! (The spiked version needs to chill a little before and after to get the right consistency.)

So the virgin recipe is EVEN EASIER and FASTER. Your kids will absolutely LOVE this pineapple coconut “ice cream”!! I know I do!

How to Store

This soft serve is meant to be enjoyed as soon as it’s ready and not stored, as it may turn too hard in the freezer. However, you may be able to freeze it and blend it again in a food processor to bring it back to a soft serve consistency.

Who’s ready to be transported to the BEACH?? (Meeee!) Piña Coladas, por favor!!

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No-Churn Piña Colada Soft Serve 

This Pina Colada ice cream ia o simple to make with just 4 ingredients! (Virgin & Spiked recipes! No dairy or added sugar!)

5 from 1 vote

Print Pin Rate

Prep Time: 3 minutes

Total Time: 3 minutes

Servings: 4 servings

Author: Emily

Equipment

• Food Processor

Ingredients

US Customary - Metric

Piña Colada Soft Serve

• 3 cups ripe pineapple chunks
• 1 13.7 oz can coconut milk - solid cream only (3/4 cup)
• 1/4 cup white rum
• 1 tsp coconut extract

Virgin Piña Colada Soft Serve

• 3 cups ripe pineapple chunks
• 1 13.7 oz can coconut milk - shaken
• 1 tsp coconut extract

Instructions

To make the spiked soft serve:

• Chop one ripe pineapple into chunks. Place chunks on a parchment lined baking sheet and freeze for about 2 hours until solid.
  3 cups ripe pineapple chunks
• Blend frozen pineapple in a food processor until ground into tiny bits.
  3 cups ripe pineapple chunks
  
• Add coconut cream, rum and coconut extract and blend smooth.
  1 13.7 oz can coconut milk, 1/4 cup white rum, 1 tsp coconut extract
  
• Transfer to a shallow dish and freeze 1 hour to firm up to soft ice cream texture.
  

To make virgin soft serve:

• Chop one ripe pineapple into chunks. Place chunks on a parchment lined baking sheet and freeze for about 2 hours until solid.
• Blend frozen pineapple in a food processor until ground into tiny bits.
• Add coconut milk and coconut extract and blend smooth (about 30 seconds)
• Scoop into bowls quickly and enjoy immediately (melts fast!)

Notes

This makes about 3-4 servings. If you need to make more than that, I would make it in 2 separate batches, as I'm not sure it would all fit in a food processor.

Nutrition Facts

No-Churn Piña Colada Soft Serve 

Amount per Serving

Calories

100.57

% Daily Value*

Fat

 

0.2

g

0

%

Saturated Fat

 

0.06

g

0

%

Polyunsaturated Fat

 

0.05

g

Monounsaturated Fat

 

0.02

g

Sodium

 

1.53

mg

0

%

Potassium

 

137.56

mg

4

%

Carbohydrates

 

16.38

g

5

%

Fiber

 

1.73

g

7

%

Sugar

 

12.34

g

14

%

Net Carbs

 

14.7

g

Protein

 

0.67

g

1

%

Vitamin A

 

71.78

IU

1

%

Vitamin C

 

59.16

mg

72

%

Calcium

 

16.27

mg

2

%

Iron

 

0.38

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

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