Pina colada ice cream: Caribbean summer feeling

Cremiges Pina-Colada-Eis (Kokos-Ananas-Eis) mit Kokosstückchen und Nüssen dekoriert.
Creamy pina colada ice cream (coconut and pineapple ice cream) decorated with coconut pieces and nuts.

Today we dive into the world of tropical ice cream varieties. Pina colada ice cream or pineapple coconut ice cream brings Caribbean flair to your home. So summer can come.

Pina colada is a well-known cocktail whose Main flavors coconut, pineapple and rum immediately convey a summer feeling. The rum. is in my recipe optional and I'll introduce you to an alternative at the end of the article (s. Tips).

Recipe and instructions

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Pina colada ice cream

A recipe for summer with Caribbean flavors.
4 (1 rating)
Vorbereitung 20 minutes
Reifezeit 1 hour
Freezing time40 minutes
Total Time 2 hours
Servings 1000 gram



Solid ingredients

Liquid ingredients

  • 200 g Coconut milk *
  • 100 g Cream
  • 50 g Pineapple juice (collected juice from the can/glass)
  • 50 g Milk
  • 10 g Lime juice

Dry ingredients



Preparing the ice cream mixture

  • Weigh the dry ingredients. Small quantities of less than 1 g should be weighed using a fine scale. If any of the ingredients have become lumpy, pass them through a sieve.
    68 g dextrose, 48 g dry glucose, 36 g skimmed milk powder, 30 g cane sugar, 14 g inulin, 1 g locust bean gum, 1 g guar gum
  • Mix the dry ingredients well.
  • Blend the pineapple with some of the collected juice until you have a fine puree.
    400 g pineapple, 50 g pineapple juice
  • Put the milk, cream and coconut milk in a pan and heat the mixture, stirring until just before it boils.
    200 g coconut milk, 100 g cream, 50 g milk
  • Now stir in the mixed dry ingredients with a whisk.
  • Continue to stir the ice cream mixture for a few minutes until just before it boils. Then remove the pan from the heat and leave the mixture to cool slightly.
  • Now stir in the pineapple puree.
  • Leave the ice cream mixture to mature in the fridge for at least 1 hour or overnight.

Before or during the freezing process

  • Switch on the ice cream maker and leave it to cool for a few minutes.
  • Meanwhile, beat the ice cream mixture well again with a mixer and then start the freezing process.
  • When the ice cream mixture has firmed up, add the lime juice.
    10 g lime juice
  • Optional: Just before the ice cream is ready, add the alcohol or glycerine.
    20 g glycerine, 1 tbsp rum


Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
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Tips for pina colada ice cream

  • PineappleI use tinned pineapple for the pineapple and coconut ice cream recipe and not fresh pineapple. The simple reason for this is that pineapple contains an enzyme (bromelain) that makes milk taste bitter over time. With fresh pineapple, our ice cream would become bitter over time. The enzyme is inactivated at temperatures above 50°C. Canned pineapple is heat-treated and therefore does not have this problem. If you want to use fresh pineapple, you would also have to blanch it first or add it to the ice cream mixture just before or during the freezing process. However, I have not yet tried the latter and cannot guarantee that there will be enough time for the ice cream to set.
  • Coconut milkMake sure you use a high-quality coconut milk that contains at least 90% coconut. This will bring out the flavor and prevent the ice cream from becoming too watery.
  • Rum flavorPina Colada tastes classically of rum. To get this flavor into the ice cream, it is best to use brown rum (e.g. BUMBU The Original Rum from € 32.60 (€ 46.57 / l))* . However, if you want something a little lighter, you can also use white rum (e.g. BACARDÍ Carta Blanca White Rum from € 12.89 (€ 18.41 / l))* . If you don't like rum flavoring, but still don't want to do without the freeze-inhibiting effect of alcohol, you can also add a dash of coconut liqueur (e.g. Mangaroca Batida de Côco (1 x 1 l from € 12.80 (€ 12.80 / l))* add during the freezing process. For a non-alcoholic version, you can omit the rum or replace it with a few drops of rum flavoring (e.g. Jamaica from € 15.90 (€ 397.50 / l))* replace.
  • Garnish: Before serving the ice cream, garnish with a few pieces of fresh pineapple or pan-roasted coconut flakes (e.g. health food store coconut rasp organic from € 2.99 (€ 11.96 / kg))* or coconut chips (e.g. sü® | organic coconut chips | 1 from € 14.90 (€ 7.45 / piece))* . Roasted almond slivers or Brittle gives an extra kick of flavor and looks pretty.
  • Serving suggestion: Serve the pina colada ice cream in a hollowed-out pineapple half for the ultimate vacation feeling. Baby pineapples are best for this. The flesh can either be used for the ice cream (see note above) or for decoration.
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