Dairy-Free Piña Colada Ice Cream
Prep time
Total time
Please note that the Prep time is hands-on time only. Allow time for churning, and freezing, if desired.
Recipe type: Dessert
Cuisine: Caribbean
Serves: about 1 quart
  • 1½ cups crushed fresh pineapple with juice (can sub canned in a pinch)
  • 1 cup unsweetened dairy-free coconut milk beverage
  • 1 cup plain dairy-free creamer (Dione used So Delicious Original Coconut Creamer)
  • 1 cup coconut cream
  • 1 cup raw blue agave
  • 2 tablespoons fresh lemon juice (for brightness)
  • ½ cup medium fine unsweetened coconut flakes.
  1. In a food processor or blender, crush the fresh or canned pineapple. Remove it to a bowl.
  2. Put the milk beverage, creamer, coconut cream, agave, and lemon juice in your food processor or blender and process until smooth. Add the crushed pineapple and just pulse to combine.
  3. Transfer the mixture into an ice cream maker, add the coconut flakes, and freeze according to your ice cream maker’s instructions.
  4. Enjoy as soft serve, or pack the ice cream into a container, and place it in the freezer for 4 hours or more. This will harden it for scooping.
Editor's Option: Dione keeps this recipe "virgin." But you can add some rum for both authentic flavor and a softer consistency. Alcohol doesn't freeze, so it helps keep the dairy-free ice cream from becoming to dense once frozen. Use just 1 to 2 tablespoons if you don't want it to notably affect the taste, or ¼ cup or more if you want to spike it.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pina-colada-ice-cream