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. 😀

Pina colada ice cream.jpg

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.

Pina colada ice cream1.jpg

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.

Vegan Berries Ombre Ice Cream (No churn)

You guys! I can’t believe I completely forgot about this one. This is literally the best thing I’ve found this year. I know, I know, the year has just started. I’ve always been afraid of making ice cream at home. Yes, afraid. Well, given my past experiences, it’s only natural to feel that way. I tried my first ice cream when I was around 15 I’m guessing and guess what? It was a disaster! I was making mocha ice cream and it couldn’t have been farther from being anything like that. The second time I thought, “Oh, let me try a sorbet this time.” If I’m not wrong, it was a mango sorbet. Again, too icy. So yeah you get my point. There was always something or the other wrong with it. At last, I’ve managed to make something that closely resembles an ice cream. Woohoo! 😀 Still need to work on my photography skills here though. Seriously, shooting ice cream is the toughest thing ever! It literally took me 3 days to shoot them because either the sun was too strong, or the light wasn’t right or they just melted. -.-

{Nerd alert} So before making this one, I read up a lot about the various elements of ice cream and the technicalities behind making it. Let me break it down for you. The more sugar you add, the softer your ice cream will be and thus, less likely to set. However, if you add too less of sugar, there is a risk of ice crystals formation and well, it won’t taste good. So getting the sugar level right is the key. Secondly, adding water leads to ice crystals formation which is not something we want. If using an ice cream maker, it’s no problem since it breaks down the ice crystals and gives the ice cream a smooth texture. However, we are making this without an ice cream maker. But the best part about this is that you don’t have to beat the mixture every 2 hours like you have to otherwise. Yesss! So in short: these are super super yum, very simple to make, look super prettyyyy with minimal effort and dairy freeeee! Now that’s the kind of ice cream I would love! ❤

Ombre ice cream 3.jpg


Recipe adaptation: Gemma Stanford


Makes: 12 scoops


For the base:

  • 400 ml coconut milk (full fat)
  • 130 gms granulated sugar
  • 175 gms coconut cream, chilled
  • 1/2 tsp vanilla extract

For strawberry ice cream:

  • 1/3 of the base
  • 150 gms fresh strawberries, pureed *

For raspberry ice cream:

  • 1/3 of the base
  • 125 gms fresh raspberries, pureed and sieved

For blackberry ice cream:

  • 1/3 of the base
  • 125 gms fresh blackberries, pureed and sieved



For the base:

  • Prepare coconut condensed milk first: In a heavy bottomed saucepan, heat coconut milk and sugar over low heat until the sugar has dissolved. Once the sugar has dissolved, let the mixture simmer on low-medium heat for about 30 minutes or until the milk has reduced by half and thickened. Stir occasionally to prevent the milk from sticking to the bottom, however do not scratch the bottom. (The milk will turn dark and begin to thicken- that’s exactly what’s supposed to happen. Don’t worry)
  • Remove from heat and let it cool. Pour into a jar and refrigerate for at least 3 hours or overnight.
  • Making the base: Beat the chilled coconut cream until light and fluffy for about 2-3 minutes. Add the chilled coconut condensed milk and beat for another minute until combined properly and thickened. Stir in the vanilla extract and mix well. Your base is ready. Divide into three equal portions to add the flavours.

For strawberry ice cream:

  • Mix 1/3 of the base with the pureed strawberries and give it a good whisk until well combined. You can add a few chunks of strawberries if you wish. Pour into an air tight container and freeze overnight.

For raspberry ice cream:

  • Puree the raspberries and sieve to remove the seeds. Mix 1/3 of the base with the raspberry puree and give it a good whisk until well combined. Pour into an air tight container and freeze overnight.

For blackberry ice cream:

  • Puree the blackberries and sieve to remove the seeds. Mix 1/3 of the base with the blackberry puree and give it a good whisk until well combined. Pour into an air tight container and freeze overnight. Enjoy!



*- Make sure to wipe the berries gently on a towel before pureeing to remove any water. Do not add water to the berries while pureeing. Water is what causes the ice crystals.

  • If you want to make only one flavour, triple the fruit for the given base.



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