Miami Vice Ice Cream (No-Churn)

A beachy mashup of strawberry daiquiri and piña colada in one frosty swirl—this no-churn Miami Vice Ice Cream is sweet, creamy, fruity, and totally vacation-worthy.

First, thank you—truly—for being here. Whether you’re soaking up sunshine or daydreaming about tropical breezes from your couch, this recipe is my way of sending a little slice of paradise straight to your freezer. If you’d like this breezy delight delivered directly to your inbox, be sure to subscribe to get this (and many more) summer-ready recipes by email!

What Is Miami Vice Ice Cream?

Think of it as the ultimate frozen cocktail remix—without the blender or booze (unless you want it!). Inspired by the iconic Miami Vice drink—a layered mix of piña colada and strawberry daiquiri—this ice cream takes the same tropical flavors and swirls them together into a luscious, no-churn treat. That means: no ice cream maker, no eggs, no fuss. Just two quick layers of flavor that marry beautifully in the freezer.

Why You’ll Love This Recipe

• It’s completely no-churn—no need for special equipment.
• The flavor combo is pure vacation in every bite!
• Easy to customize with or without alcohol.
• You can make it ahead—hello, low-stress entertaining!
• It’s visually stunning! The swirls make every scoop unique.

What Does Miami Vice Ice Cream Taste Like?

Close your eyes and take a bite—you’re instantly on a beach. The piña colada layer is rich and coconutty with juicy pineapple notes, while the strawberry daiquiri side is tangy, creamy, and bursting with berry goodness. Swirled together? It’s creamy, sweet, tropical heaven with a hint of cocktail magic. Like a fruity sunset in frozen form.

Benefits of Making This Recipe

• No-Churn Simplicity: Skip the ice cream maker without compromising texture.
• Freezer-Friendly: Stores beautifully for up to 2 weeks.
• Tropical Flavor Bomb: Crushed pineapple, coconut, strawberries—need I say more?
• Kid & Adult Friendly: Optional rum additions let you dial the “cocktail” part up or down.

Ingredients for Miami Vice Ice Cream

For the Piña Colada Layer:

• ½ cup heavy cream
• ½ cup crushed pineapple, drained
• ⅓ cup cream of coconut (like Coco Lopez)
• Optional: 1–2 tsp white rum or rum extract

For the Strawberry Daiquiri Layer:

• ½ cup heavy cream
• ½ cup strawberry purée or blended fresh strawberries
• ⅓ cup sweetened condensed milk
• Optional: 1–2 tsp light rum or lime juice

For Garnish:

• Shredded coconut
• Fresh pineapple slices
• Maraschino cherries
• Paper umbrellas (because, why not?!)

Tools You’ll Need

• Mixing bowls
• Hand mixer or stand mixer (for whipping cream)
• Rubber spatula
• Loaf pan or freezer-safe container
• Butter knife (for swirling)
• Plastic wrap or airtight lid for freezing

Ingredient Substitutions and Additions

• No cream of coconut? Try full-fat coconut milk mixed with a little sugar.
• Don’t want alcohol? Skip it entirely or use a splash of extract for flavor.
• Fresh or frozen strawberries work. Just be sure they’re fully blended.
• Amp it up? Add toasted coconut flakes, chopped mango, or even swirl in a bit of passionfruit purée!

How to Make Miami Vice Ice Cream

1. Make the Piña Colada Base

• In a medium bowl, stir together the crushed pineapple, cream of coconut, and rum or rum extract (if using).
• In a separate bowl, whip the heavy cream to soft peaks.
• Gently fold the whipped cream into the pineapple mixture. Mix until smooth and creamy. Set aside.

2. Make the Strawberry Daiquiri Base

• Blend fresh strawberries into a purée if you haven’t already.
• In a bowl, mix the purée with the sweetened condensed milk and rum or lime juice (if using).
• Whip the second ½ cup of heavy cream to soft peaks.
• Fold the whipped cream into the strawberry mixture until combined and light.

3. Layer and Swirl

• In a loaf pan or any freezer-safe dish, alternate scooping the piña colada and strawberry mixtures.
• Using a butter knife, gently swirl the layers together. Don’t overmix—you want visible ribbons and swirls!

4. Freeze

• Cover tightly with plastic wrap or a lid and place in the freezer.
• Let freeze for at least 6 hours or (even better) overnight until fully set.

5. Serve & Garnish

• Scoop into bowls, cones, or festive cocktail glasses.
• Top with shredded coconut, fresh pineapple, maraschino cherries, and of course—a little paper umbrella for that beachy touch.

What to Serve with Miami Vice Ice Cream

I promised you versatile, and here’s proof! This ice cream pairs beautifully with:

• Coconut macaroons
• Tropical fruit salad
• A crisp coconut cookie or shortbread
• Waffle cones rolled in shredded coconut
• A drizzle of rum caramel or pineapple syrup

Tips for Perfect No-Churn Ice Cream

• Whip the cream to soft peaks—too stiff and it won’t fold well, too loose and you lose volume.
• Drain the pineapple—excess juice can make the texture icy.
• Don’t over-swirl—less is more for that dreamy marbled effect.
• Use a metal loaf pan—it helps the ice cream freeze faster and more evenly.
• Let it sit at room temp for 5 minutes before scooping for the creamiest texture.

Storage Instructions

Store tightly covered in the freezer for up to 2 weeks.
To keep it super fresh, press a piece of parchment or wax paper against the surface before sealing. This helps prevent freezer burn and keeps your tropical dream intact!

Frequently Asked Questions

Can I make this completely alcohol-free?

Absolutely! The alcohol is entirely optional. You can substitute rum with vanilla or coconut extract, or just leave it out.

Can I use frozen fruit?

Yes! Just make sure to thaw and blend your strawberries before mixing. Frozen pineapple works too, but drain it well.

What’s the best cream of coconut to use?

Coco Lopez is a classic and adds great sweetness and texture. Avoid coconut milk or water—they won’t yield the same creamy consistency.

Can I double the recipe?

Go for it! Use a larger container or divide into two loaf pans if needed.

Conclusion

This Miami Vice Ice Cream is everything summer should be: easy, indulgent, and joyfully unexpected. With just a few ingredients and no fancy tools, you can whip up a scoop of sunshine that tastes like vacation in every bite. Whether you’re serving it at a backyard bash, or sneaking a spoonful after dinner, it’s guaranteed to transport you—no passport required.

Looking for more frozen inspiration? Don’t miss:

• Peach Cobbler Ice Cream
• Grilled Peach Sundaes with Bourbon Caramel
• Peach Mango Smoothie Popsicles

Share the Tropical Love

Did you try this Miami Vice Ice Cream? I’d love to see how it turned out!
Tag your creations with #Mmmrecipes and share them on Pinterest or Instagram.
Don’t forget to leave a review and let others know what you think!

Nutritional Information (per serving, approx.)

• Calories: 240
• Total Fat: 15g
• Saturated Fat: 10g
• Carbohydrates: 23g
• Sugars: 19g
• Protein: 2g

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