Orange Piña Colada No-Churn Ice Cream

by Jon DeBellevue

Orange Piña Colada No-Churn Ice Cream

Prep Time

25 mins + 8 hrs chill time

Cook Time

20 mins

Total Time

9 hrs

Servings

Capture the taste of summer in a bowl with this creamy, dreamy Orange Piña Colada No-Churn Ice Cream. Pineapple-orange jam and coconut flakes add depth and texture to a refreshing coconut base. This treat takes only 25 minutes to prep (and about eight hours to freeze), but you’ll be thinking about it for days. Time to make another batch!

Ingredients

Pineapple Orange Juice Jam

1 (20-ounce) can crushed pineapple in juice, well drained
1 cup Florida Orange Juice
4 tablespoons granulated sugar
¼ teaspoon salt
2 tablespoons finely grated orange zest (from 2 large oranges)

Ice Cream Base

⅓ cup sweetened coconut flakes
2 cups heavy cream, cold
1 (14-ounce) can sweetened condensed milk, chilled
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
½ cup coconut cream (the solid layer from a chilled can of full-fat coconut milk, or canned coconut cream), cold

Instructions

Make the pineapple-orange jam: Combine the drained pineapple, orange juice, and granulated sugar in a medium saucepan over medium heat. Cook, stirring frequently, until reduced to a thick, spreadable jam consistency that holds its shape on a spoon, about 20 to 25 minutes. Remove from the heat and stir in the salt and orange zest. Transfer to a container, cover, and refrigerate until completely cold, at least 2 hours.
Chill your equipment and ingredients. Refrigerate the unopened can of sweetened condensed milk, the coconut cream, a large mixing bowl, and the whisk attachment. Place a 9 x 5-inch metal loaf pan in the freezer.
For deeper flavor and a slight crunch, toast the sweetened coconut flakes in a dry skillet over medium-low heat, stirring constantly, until golden, 3 to 5 minutes. Immediately transfer to a plate to stop the cooking and let cool completely.
In the chilled mixing bowl, whip the cold heavy cream to stiff peaks. The peaks should hold their shape when the whisk is lifted, and the surface should appear matte (not glossy).
Add the vanilla and coconut extracts to the whipped cream and fold gently to combine. Add the sweetened condensed milk in two additions, folding gently after each to keep as much air as possible.
Fold in the cold coconut cream until smooth, then the chilled pineapple-orange jam. Finally, fold in the toasted coconut flakes just until distributed throughout.
Transfer the mixture to the chilled loaf pan and smooth the top. Press a piece of plastic wrap directly onto the surface of the ice cream, then cover with foil or a lid. Freeze for at least 6 hours, or overnight, until firm.

Nutrition Facts

8 servings

Serving sizen/a

Amount per serving

Calories510

% Daily Value*

Total Fat 32g49%

Saturated Fat 22g137%

Trans Fat 0g

Cholesterol 85mg28%

Sodium 164mg7%

Total Carbohydrate 52g17%

Dietary Fiber 2g7%

Total Sugars 49g

Protein 7g14%

Vitamin D 1.1mcg8%

Calcium 200mg20%

Iron 0.8mg4%

Potassium 460mg15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.

GET MORE INFORMATION

Jon DeBellevue

Realtor / Certified Residential Contractor | License ID: SL3504079 / CRC1335735

+1(813) 550-5613