Description
A no-churn tropical treat inspired by your favorite beachy cocktails—this Miami Vice Ice Cream swirls sweet strawberry daiquiri with creamy piña colada in every dreamy scoop. Quick to prep, freezer-friendly, and perfect for summer get-togethers. No ice cream maker needed!
Ingredients
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 we’re doing this right!)
Instructions
Make the Piña Colada Base:
In a bowl, stir together the drained 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 until smooth. Set aside.
Make the Strawberry Daiquiri Base:
Mix the strawberry purée with sweetened condensed milk and rum or lime juice (if using).
Whip the remaining heavy cream to soft peaks, then gently fold it into the strawberry mixture until combined.
Layer and Swirl:
Alternate scoops of the two mixtures into a loaf pan or freezer-safe container.
Use a butter knife to gently swirl the two together—don’t overmix, you want those gorgeous marbled swirls!
Freeze:
Cover with plastic wrap or an airtight lid. Freeze for at least 6 hours or overnight, until firm.
Serve:
Scoop into cones or cups, and garnish with shredded coconut, pineapple, a cherry, and a little paper umbrella for the full Miami Vice effect!
Notes
No cream of coconut? You can sub with full-fat coconut milk and a tablespoon of sugar, though the texture may be slightly less rich.
For alcohol-free: Simply skip the rum and use coconut or vanilla extract for that tropical flavor.
Swirling tip: Use a light hand! Over-mixing will muddy the colors and flavors.
Serving tip: Let it sit at room temp for 5 minutes before scooping—it makes it extra creamy and easier to serve.
Storage: Store in the freezer, tightly covered, for up to 2 weeks.