No Churn Pina Colada Ice Cream (vegan)

Last summer this time, I was chilling on a beach and overdosing on Pina Coladas. Now that I think of it, Pina Colada might actually be one of my favourite cocktails. Unfortunately, Delhi has no beaches. The heat doesn’t even allow you to sit outdoors. But but, always look at the positive side: you can make Pina Colada Ice Cream! WHATTT!

I have recently started making ice cream at home, confidence boosted by this amazing – Berries Ice cream which was such a success. You can check it out if you haven’t already. I’ve also explained a brief science of making no-churn ice cream. This is another no-churn ice cream because honestly, I don’t have a churner lol. In fact, most people don’t. But that shouldn’t stop you from enjoying homemade ice cream. 😀

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However fancy this ice cream sounds, the process is not at all fancy. If you wanna get a little creative and add a few chunks of pineapple here and there, go ahead! Feel free to substitute Malibu for White Rum in case you don’t have any Malibu at hand. The trick to getting a fluffier ice cream is to beat the coconut cream to soft peaks. Coconut cream essentially is liquid at room temperature and doesn’t whip up to soft peaks very easily because of low fat content. So make sure you have got yourself a VERY chilled (not frozen) can of coconut cream. I like to chill mine overnight or longer sometimes. That’s more or less about it. It’s really that simple.

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Recipe adaptation: Nigella Lawson


Makes: 6 scoops


  • 200 ml coconut cream, chilled
  • 100 gms pineapple juice (from the carton)
  • 50 gms Malibu or white rum
  • 3 tsp lemon juice
  • 25 gms sugar
  • pineapple chunks, optional



  • Chill a large bowl in the freezer for an hour or two. This helps in getting the coconut cream chilled.
  • In a small bowl, mix together the pineapple juice, Malibu, lemon juice and sugar. Stir well until the sugar has dissolved. You can taste the mix and adjust according to your liking. Remember that it’s not going to be that strong after freezing.
  • Whip the chilled coconut cream in the chilled bowl until soft peaks.
  • Gently fold in the mix. Add pineapple chunks, if using. Pour into an airtight plastic container and freeze for 5-6 hours or overnight. Serve with warm toasted coconut.