Piña Colada Ice Cream

Photo: Oxmoor House

This ice cream combines all of the traditional flavors of a piña colada with caramel and toasted pecans for added flavor and crunch.

Yield: 16 servings (serving size: 1/2 cup ice cream and 1/2 teaspoon coconut)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 4 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 162
  • Fat: 5.4g
  • Saturated fat: 2.4g
  • Protein: 2.8g
  • Carbohydrate: 24.5g
  • Cholesterol: 26mg
  • Iron: 0.4mg
  • Sodium: 98mg
  • Calories from fat: 31%
  • Fiber: 0.6g
  • Calcium: 87mg


  • 2 cups fat-free half-and-half
  • 1 (13.5-ounce) can light coconut milk
  • 1 (12-ounce) can evaporated fat-free milk
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1/2 cup flaked sweetened coconut, toasted
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup fat-free caramel topping
  • 1 teaspoon rum extract
  • 1/2 teaspoon coconut extract
  • 1 (8-ounce) can crushed pineapple in juice, undrained
  • 8 teaspoons flaked sweetened coconut, toasted


  1. Combine first 3 ingredients in a large saucepan. Bring to a boil over medium-high heat, stirring frequently. Combine sugar and egg yolks in a small bowl. Gradually add about one-fourth hot milk mixture to eggs, stirring constantly with a whisk. Add to remaining hot milk mixture, stirring constantly. Remove from heat; stir in 1/2 cup coconut and next 5 ingredients. Cool completely, stirring occasionally. Cover and chill at least 1 hour.
  2. Pour mixture into the freezer can of a 4-quart ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze at least 2 hours or until firm. Sprinkle each serving with toasted coconut.
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