Boozy Piña Colada Ice Cream

From the kitchen of Carly

Rum-soaked pineapple swirled through creamy coconut ice cream, frozen into layers that taste like a cocktail you can eat with a spoon. Make it ahead, serve it cold, and watch people ask for thirds.

Boozy Piña Colada Ice Cream

Frozen pineapple and rum swirled between layers of coconut ice cream, no churn required. The trick is starting with good coconut ice cream (not the fake stuff) and letting it soften just enough to spread without melting into soup. You get that boozy piña colada flavor without the blender in every glass.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 cupfrozen pineapple chunks
  • 1/4 cuplight rum
  • 2 pintcoconut-flavored ice cream, such as Talenti
  • 1Maraschino cherries
  • 1A 9x5" loaf pan

Instructions

  1. Blend the frozen pineapple and rum together until completely smooth.

  2. Give the ice cream 5 to 10 minutes on the counter so it softens enough to scoop. Spread 1 pint across the bottom of a 9x5-inch loaf pan in an even layer, then dollop half the pineapple mixture over the top. Add the second pint of ice cream, spreading it flat with a spoon, and finish with the remaining pineapple mixture dolloped across the surface.

  3. Wrap the pan tightly in plastic wrap and freeze for at least 2 hours, until firm and cold. Scoop into bowls and top with maraschino cherries if you like.

  4. This keeps well in the freezer for up to 3 months.

Tips from the kitchen

  • Freeze your loaf pan for 15 minutes before assembling so the ice cream doesn't melt faster than you can layer it.
  • Don't over-thaw the ice cream. Soft enough to scoop means it should still hold its shape when you spread it, not slump. 5 to 10 minutes at room temperature is the sweet spot depending on how cold your kitchen is.
  • The pineapple-rum mixture will stay slightly soft even when frozen, which is why it works as a swirl. If your pineapple was super wet, drain some liquid before blending so the layers don't get soupy.

Variations

  • Use dark rum instead of light for deeper molasses notes and a less sweet finish.
  • Skip the rum entirely and add a tablespoon of lime juice to the pineapple puree for a booze-free version that's still bright.
  • Layer in a quart container instead of a loaf pan if you prefer scooping from a wider surface, though the loaf shape makes neat slices.
  • Top with toasted coconut flakes instead of maraschino cherries for actual texture and flavor.

Make ahead and storage

Keep tightly wrapped in plastic in the freezer for up to 3 months. No thawing needed to scoop and serve straight from the freezer.