3-Ingredient Dairy-free Piña Colada Ice Cream

Friends said they enjoyed my Chocolate Truffle Ice Cream recipe, so here’s another quick-n-easy dairy-free ice cream. It’s crazy simple and very tasty.

I decided to make this because experience told me that a single shot of alcohol would keep the watery fruit from freezing solid, and rum naturally belongs in a piña colada, so perfect! This recipe stays smooth and scoop-able in my freezer. Sorry, it won’t make you tipsy, as there’s very little rum in a serving.

Makes one quart.

Piña Colada Ice Cream

Only three ingredients are needed for this tasty, dairy-free ice cream.

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Prep Time 5 minutes mins

Churning Time 1 hour hr

Ingredients Method

Ingredients

  

• 13.5 ounce can of Coconut Milk.
• 20 ounce can of Pineapple Chunks, drained of excess liquid. (The juice is tasty, so use it in a smoothy or just drink it.)
• 1 shot Rum (You can skip the rum, or use a half tsp of rum extract, but your ice cream will be harder.)

Method

 

1. Place all ingredients in the blender and liquefy. You can taste it at this point and add extra sweetener if you wish, but I didn't feel it needed any.
2. Pour into an ice cream maker and follow the instructions to churn and freeze.
3. Enjoy.

   (If you skipped the rum you will likely need to microwave it for 30 seconds at a time multiple times until it smoothly scoops.)