5 from 1 vote
Pina Colada Ice Cream
Piña Colada Ice Cream
Prep Time
15 mins
Freeze time
9 hrs
Total Time
9 hrs 15 mins
Course: Dessert
Servings: 1 quart
Calories: 2732 kcal
Author: Carol Kicinski
  • 8 cups fresh pineapple chunks
  • 1 (13.3-ounce) can unsweetened coconut cream
  • ½ cup Wholesome Organic Blue Agave
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • Toasted unsweetened coconut flakes for garnish
  1. Line a rimmed baking sheet with parchment paper and lay the pineapple chunks in an even layer and freeze for at least 8 hours. Refrigerate the coconut cream for the same amount of time.
  2. Place the pineapple in a food processor fitted with a steel blade. Pulse in long pulses until the pineapple is finely chopped. Add the coconut cream, agave, vanilla, and salt and pulse a few times to combine. Process, scrapping down the sides often, until smooth and light, about 3 minutes.
  3. Can be served immediately as a soft serve ice cream or placed in an airtight container and put in the freezer to harden. Can be stored for up to 2 months in the freezer.
  4. Serve garnished with toasted coconut flakes.
Recipe Notes

The nutrition facts label is calculated for the entire quart of ice cream. Please divide by the serving portion of your choice for single-serve numbers.

Nutrition Facts
Piña Colada Ice Cream
Amount Per Serving
Calories 2732 Calories from Fat 1197
% Daily Value*
Fat 133g205%
Saturated Fat 116g580%
Sodium 620mg26%
Potassium 3572mg102%
Carbohydrates 404g135%
Fiber 33g132%
Sugar 345g383%
Protein 23g46%
Vitamin A 946IU19%
Vitamin C 188mg228%
Calcium 344mg34%
Iron 14mg78%
* Percent Daily Values are based on a 2000 calorie diet.