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Piña Colada Ice Cream

Creamy homemade piña colada ice cream, bursting with coconut and pineapple flavors. A fun frozen treat to cool off with!
Prep Time15 mins
Total Time1 d
Course: Dessert
Keyword: Ice cream
Servings: 4 plus


  • 2: :13oz cans coconut milk
  • 3/4 C granulated sugar
  • 4 egg yolks
  • 1/2 tsp coconut extract
  • 1/2 tsp rum extract
  • 3/4 C pineapple juice


  • Whisk together coconut milk until smooth. Measure out 3 cups, reserve any remaining for another use or discard. 
  • Add 1 cup coconut milk to a medium bowl with a mesh strainer set on top. Set aside.
  • Add 2 cups coconut milk to a small saucepan with granulated sugar. Stir to dissolve sugar. Cook over medium heat until steaming. 
  • Continuously whisk yolks while slowly drizzling 1 cup steaming coconut milk mixture into yolks. Return to saucepan. Cook until mixture coats the back of a wooden spoon or rubber spatula. Pour through a mesh strainer into reserved 1 cup coconut milk. Stir in coconut extract, rum extract and pineapple juice. Stir to combine. Cool over an ice bath to room temperature. Cover and chill thoroughly. 
  • Churn according to manufacturer's directions. Transfer to a freezer safe container. Freeze until solid. 
  • Serve with optional toasted coconut flakes and pineapple slices. 


Recipe serves 4-6, yields 1 quart
An original recipe from Baked by Rachel