Vegan Pina Colada Ice Cream

Dear Caitlin,

I was thinking the other day.  You know what our blog needs?  Another frozen dessert post.  Some might say that recipes for Avocado Lime Popsicles, Coconut Almond Chai Popsicles, Orange Mango Ginger Popsicles, No-Churn Chocolate Bourbon Ice Cream, and Easiest Sorbet are sufficient, but to them I say, “No.”  Our blog would not be complete without this Vegan Pina Colada Ice Cream.


About this time last year, Andrew and I went on a combination honeymoon/bar trip.  It was, in short, amazing, and a highly recommend that all people who get married, move across the country, and complete the bar exam in the same two month period do it.

Our barmoon went like this:  Sleep in.  Do yoga on the beach.  Read Kate Middleton biographies.*  Drink pina coladas.  Repeat.

(*I’m just not even going to apologize for this one.  I read three Kate Middleton biographies on my barmoon.  What can I say?  I’m a true romantic.)

This ice cream is our barmoon.  Refreshing.


It’s also vegan.  So find your favorite vegan and gift them with some ice cream.  They deserve it.


This recipe does employ vanilla powder and xanthan gum, which are admittedly obscure ingredients, but I assure you, this ice cream is worth it (particularly if you’re dairy-free).


I also ate some directly from the blender, in its ice cream base form.  I recommend it, but also caution you that if you start spooning it out at this stage, it’s tough to stop.  May I recommend a double batch?


Modified from Shutterbean’s Strawberry & Coconut Ice Cream

2 Cups Diced Frozen Pineapple, Divided
1 Cup Coconut Cream*
1/2 Cup Coconut Water
2 Tablespoons Agave Syrup
1/2 teaspoon Vanilla Powder
1/2 teaspoon Xanthan Gum
1/2 teaspoon Lemon Juice
1/2 Cup Shredded Coconut (Sweetened or Unsweetened, to preference)

(1) Take 1/2 Cup of Diced Frozen Pineapple and set aside.

(2) Blend coconut cream, coconut water, agave syrup, vanilla powder, xanthan gum, and lemon juice in blender until smooth.  I highly recommend sampling at this stage.

(3) By hand, mix in remaining pineapple and shredded coconut.

(4) Freeze in ice cream maker according to ice cream maker instructions.  I would note that many ice cream makers recommend adding mix-ins (such as the remaining pineapple and shredded coconut) in the last stage of the freezing process, so read the manufacturer’s instructions before beginning.

(5) The original recipe indicates that it is possible to freeze without an ice cream maker.  It recommends using a shallow dish and placing in freezer for fifteen minutes, then mixing in any ice crystals that have formed and replacing in freezer.  Repeat until it is the desired consistency.  I have yet to try this method, but please let me know how it works if you do!


*Note on Coconut Cream.  Our local grocery stores do not offer coconut cream, although it is available online.  There are some brands of coconut milk  that will separate if left in the fridge overnight, so that you can spoon off the desired amount of cream.  Oh She Glows has a great overview of the process here.  Unfortunately, some brands of coconut milk process the product so that it will not separate.  Of course, that is the only brand that I had access to when I desired to make this recipe (admittedly, immediately on a whim).  Therefore, I used straight-up coconut milk, and it was still delicious.  It would have been even creamier and more delightful, though, with actual coconut cream.


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