This pineapple coconut ice cream recipe is a great way to get a taste of the islands when you can’t actually visit.
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Traveling to Maui
We love visiting Maui, and pineapple coconut ice cream is the dessert we associate with our vacations there. Sunsets, tropical flowers and ice cream that tastes like a piña colada. A piña colada is a tropical, creamy and delicious cocktail made with a blend of sweet pineapple, coconut cream, and rum. This classic summer drink tastes like the islands, as the sweet pineapple and coconut cream blend together perfectly to create a sweet, creamy and refreshing beverage. Available throughout Maui, it is a tropical delight that is perfect for sipping on a hot summer day while lounging in the sun. The creamy taste of the drink makes it easy to create an ice cream flavor from it.
Ingredients for the Pineapple Coconut Ice Cream Recipe
We wanted to make the best pineapple coconut ice cream, so we started with all the best ingredients. First, we made the ice cream using our master ice cream method, but changed the vodka to rum, since that’s what is in a piña colada. Then we substituted coconut cream for some of the cream in the recipe, keeping the ratios the same. Coconut milk would have made the ice cream too icy, because of the added water.
Rum
We use alcohol in our ice cream recipes to lower the freezing point and keep it smooth. The alcohol in this ice cream is rum, to create a piña colada flavor for this pineapple coconut ice cream recipe. We used an aged rum instead of a white rum, just to add flavor.
Pineapple and Coconut
We used canned pineapple and canned coconut milk. Using fresh pineapple makes the ice cream icy and grainy. The canned pineapple is more ripe and sweet than fresh pineapple, and it makes a smoother ice cream. It needs to be crushed and not chunks, because chunks of pineapple will freeze solid and be hard to eat once the ice cream has cured. Coconut cream is available in a can, but we just skimmed it off the top of the can of coconut milk that had separated from the coconut water.
Crème Fraîche
We use crème fraîche in the recipe to keep the ice cream from freezing solid. And to make sure it’s the best, we made it ourselves from Horizon cream and a real crème fraîche starter. It’s actually very easy. See the link to our recipe below.
No Affiliates Statement
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RECIPE
Equipment
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 450 grams Horizon cream
- 100 grams corn syrup
- 2 Eggs one egg and one egg yolk
- 70 grams Wholesome regenerative organic sugar
- 1/8 Teaspoon Diamond Crystal kosher salt
- 50 grams Crème fraîche homemade from Horizon cream
- 140 grams pineapple canned, crushed, drained
- 140 grams coconut cream
- 1 Tablespoon rum
Instructions
PREPARE THE STORAGE CONTAINER
- Select a quart size, glass container for storing the ice cream and put it in the freezer to chill.
MEASURE THE INGREDIENTS
- Use a scale to measure the ingredients – zeroing the scale between measurements. Into a small saucepan, measure the cream and corn syrup. Into a mixing bowl for a stand mixer, measure the egg, egg yolk, sugar and salt. Into a small bowl, measure the crème fraîche, pineapple, coconut cream and rum.
MIX THE INGREDIENTS
- Using the stand mixer with a whisk attachment, whisk the sugar and egg mixture, first on low and then on high for 2 minutes.
- While whisking the sugar and egg mixture, bring the cream and corn syrup mixture to a simmer and allow it to simmer for two minutes, stirring to combine and to keep it from scalding.
- Lower the speed on the mixer to low and continue whisking while very slowly adding the cream and corn syrup mixture. Continue whisking and add the crème fraîche mixture, just until mixed. Cover and refrigerate for at least 4 hours, or overnight.
FREEZE THE MIXTURE
- Pre-chill the ice cream maker by letting it run for 5 minutes before adding the mixture.
- Pour the ice cream mixture into the ice cream maker and make ice cream according to the directions.
- When the ice cream maker has finished, quickly transfer the ice cream into the glass container, cover, and put the container back in the freezer overnight to harden.
- Store in the freezer for up to a week.
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
More Flavors from our Master Ice Cream Method
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen. Featured on various publications.