I have a confession—I’m obsessed with tropical flavors. Something about pineapple and coconut together makes me feel like I’m on vacation, even when I’m just in my kitchen wearing mismatched socks.
So, when I started making nice cream, I knew I had to recreate my favorite frozen treat—the piña colada.
This Pina Colada Nice Cream is creamy, naturally sweet, and packed with real fruit. No dairy, no added sugar, and no ice cream machine needed. Just blend, freeze, and boom—you’ve got yourself a refreshing, guilt-free treat.
Tips for the Best Nice Cream
✔ Use ripe bananas. The riper, the sweeter—without needing extra sugar.
✔ Blend in stages. If your blender struggles, let the frozen fruit sit out for 5 minutes before blending.
✔ For a soft serve texture, eat it right away. If frozen longer than 2 hours, let it sit for 10 minutes before scooping.
✔ Add crunch. Toasted coconut flakes or chopped nuts take this to another level.
Variations & Substitutions
🌱 Nut-Free? No problem. Just use coconut milk, not almond or cashew.
🍓 Want a twist? Swap half the pineapple for mango or strawberries.
🍫 Chocolate Lover? Add a tablespoon of cocoa powder for a tropical-chocolate vibe.
🥥 Extra coconut-y? Blend in 1 tablespoon of coconut butter for a richer taste.
Serving Suggestions
Serve this in a chilled coconut shell if you want to feel extra fancy, or top it with crushed macadamia nuts for a little crunch. If you’re feeling bold, drizzle a tiny bit of dark chocolate on top—it sounds weird, but trust me, it works.
Enjoy your Piña Colada Nice Cream and pretend you’re somewhere warm, toes in the sand. 🌴🍍🥥

Pina Colada Nice Cream
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A creamy, dairy-free frozen treat made with real pineapple, banana, and coconut milk. No added sugar, just pure tropical bliss!
Ingredients
- 3 ripe bananas, sliced and frozen
- 2 cups frozen pineapple chunks
- ½ cup full-fat coconut milk (from a can, stirred well)
- 1 teaspoon pure vanilla extract
- Juice of ½ a lime (optional, but adds a little zing!)
- Pinch of sea salt
Optional Add-Ins
- 2 tablespoons unsweetened shredded coconut (for extra texture)
- 1 tablespoon maple syrup or honey (if you like it sweeter)
- A splash of rum extract (for a non-alcoholic piña colada vibe)
- Chopped fresh pineapple on top for serving
Instructions
- Prep the bananas. Slice ripe bananas and freeze them for at least 4 hours (or overnight). This is key for getting that creamy, ice-cream-like texture.
- Blend it up. In a high-speed blender or food processor, add the frozen bananas, pineapple, coconut milk, vanilla, lime juice, and salt.
- Scrape and blend. Blend until smooth, stopping to scrape down the sides as needed. It’ll look crumbly at first—just keep going! Add a splash more coconut milk if it’s too thick.
- Freeze (optional). If you want a firmer texture, transfer the nice cream to a container and freeze for 1-2 hours.
- Serve. Scoop into bowls, sprinkle with shredded coconut, and enjoy immediately.
Notes
Use ripe bananas for natural sweetness. Freeze for a firmer texture or eat immediately for soft-serve style.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 14g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg