Piña Colada Freeze
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Oh good heavens.  Pineapple + Coconut = GENIUS.  This whole-food, plant-based version of the Piña Colada is to die for.



  1. Blend 1 cup of coconut milk, vanilla, and dates in a high speed blender until dates are no longer chunky.
  2. Pour milk mixture into ice cube tray and freeze.
  3. Once frozen, run cubes through a food processor, scraping sides every few minutes until well-blended.
  4. Add frozen pineapple to mixture with a few tablespoons of cocout milk until you reach desired consistency.
  5. Continue to scrape sides every minute or two to ensure ice cream is well blended.
  6. Add coconut and pulse a few times to stir into mixture.
  7. Serve immediately as soft-serve ice cream or (for firmer texture) pour mixture into a small baking dish and return to freezer for 2 hours before serving. You could also opt to let it melt down for a few minutes and serve it in a glass with a straw. Either way, you're in heaven.