Dairy-Free Piña Colada Ice Cream Recipe (Virgin or Rum Version)

This dairy-free and vegan Piña Colada Ice Cream recipe was an entry in one of our So Delicious Dairy Free Recipe Contests, submitted by Dione Schwarz. It blends the flavors of a piña colada into a rich, creamy treat. I’m massively updating this post just in time for National Piña Colada Day!

Piña Colada Ice Cream is the Perfect Dairy-Free Way to Keep Your Cool

Dione keeps this drink-inspired dessert “virgin,” but you can add a little rum, if desired. I would blend it into the mixture before churning. Alcohol doesn’t freeze, so it also helps to create a creamier consistency.

Most ice cream recipes with alcohol added for consistency reasons only use 1 to 2 tablespoons. But since this is a Piña Colada flavor, you can add more rum for taste, if desired. We won’t judge!

Special Diet Notes: Piña Colada Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, optionally soy-free, vegan, and vegetarian.

Dairy-Free Piña Colada Ice Cream

Author: Dione Schwarz

Recipe type: Dessert

Cuisine: Caribbean

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.

In a food processor or blender, crush the fresh or canned pineapple. Remove it to a bowl.
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.
Transfer the mixture into an ice cream maker, add the coconut flakes, and freeze according to your ice cream maker’s instructions.
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.

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