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Piña Colada Ice Cream Recipe

5 stars - based on 2 reviews
| 2 Reviews

A delicious tropical favorite!

Servings: 8

Active time: 25 minutes

Total time:


  • 3 c heavy cream
  • 1/2 vanilla bean
  • 1 c cream of coconut
  • 2 c crushed pineapple, drained
  • 2 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 c sugar
  • 1/4 tsp vanilla extract
  • pinch of salt


  1. Pour heavy cream in medium saucepan. Split vanilla bean and scrape seeds into cream. Add the bean pod to the saucepan. Bring to boil over medium heat; immediately remove from heat.
  2. In blender, combine cream of coconut and crushed pineapple. Purée until smooth; set aside.
  3. In bowl, combine egg yolks, sugar, vanilla and salt. Beat on medium-high speed for 3 minutes or until mixture is pale yellow. 
  4. Remove vanilla bean from cream and discard. Slowly pour cream into egg mixture in steady stream, while beating on low speed, until completely combined. 
  5. Add pineapple mixture and beat 2 to 3 minutes until well mixed. Cover and refrigerate 1 hour or until completely chilled.
  6. Pour mixture into container of ice cream maker. Freeze according to manufacturer's directions. Transfer to freezer-safe container. Cover and place in freezer until set, at least 5 hours.

Post a Review



by Garamis Caridad Gonzalez on 07/16/14

by Kathy on 05/26/11
I loved this! It was so refreshing, just like a pina colada!

Nutrition Facts

Serving Size (1/2 cup)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 550
Calories from Fat 370
Total Fat 41g (63% DV)
Saturated Fat 27g (135% DV)
Trans Fat 1g
Cholesterol 165mg (55% DV)
Sodium 50mg (2% DV)
48g (16% DV)
Dietary Fiber 1g (4% DV)
Sugars 45g
Protein 3g
Vitamin A 30%
Vitamin C 8%
Calcium 8%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.