Painkiller Ice Cream (No-Churn)

If you’ve ever dreamed of scooping a beach vacation right out of your freezer, this is it! Painkiller Ice Cream (No-Churn) takes everything you love about the iconic tropical cocktail—the tangy pineapple, creamy coconut, citrusy zing, and a smooth hit of dark rum—and churns it into a dreamy, frozen delight. It’s rich, fruity, and just boozy enough to feel like a grown-up treat, but still totally accessible with or without the rum.

What is Painkiller Ice Cream?

This no-churn ice cream is inspired by the classic Painkiller cocktail, originally made famous in the British Virgin Islands. Think of it as a frozen tribute to the sunny tropics—minus the blender. There’s no cooking, no churning, and no fancy machines required. Just a whisk, a bowl, and a spoon for taste-testing (because you will want to sneak a bite before it hits the freezer!).

Why You’ll Love This No-Churn Painkiller Ice Cream

I’m telling you—this one’s an instant crowd-pleaser! Here’s why:

• No-churn = no stress! No ice cream maker needed.
• Tropical flavor bomb: Creamy coconut, sweet pineapple, and orange with that warm note of dark rum? Heaven.
• Boozy but balanced: The alcohol is subtle but adds depth and richness.
• Totally customizable: Make it virgin, make it extra boozy, swirl in caramel—go wild.
• Perfect texture: Ultra-smooth, thanks to coconut cream and condensed milk. Anything but icy!

What Does Painkiller Ice Cream Taste Like?

Close your eyes, take a bite, and you’ll swear you’re on a beach chair. It’s got the silky smoothness of your favorite creamy gelato, but with a punch of tropical flavor. The pineapple and orange keep it bright, while the coconut cream makes every spoonful luxurious. And the rum? That sneaky little back note of molasses-y richness gives it grown-up cocktail vibes in the best way.

Healthier Twist with Major Flavor Payoff

Besides being absolutely delicious, this ice cream skips the egg yolks and tempering process traditional recipes require. So not only is it easier—it’s lighter and faster too. And if you want to make it alcohol-free, just skip the rum. You’ll still have all the beachy goodness!

Ingredients for Painkiller Ice Cream

Ice Cream Base (Makes ~1 Quart)

• 1 cup coconut cream (not coconut milk)
• 1 cup heavy cream
• 1 (14 oz) can sweetened condensed milk
• ½ cup pineapple juice
• ¼ cup orange juice
• ¼ cup dark rum (Pusser’s is traditional; optional but amazing)
• 1 tsp vanilla extract
• Pinch of salt

Optional Swirls or Toppings

• Crushed pineapple
• Toasted shredded coconut
• Dark rum drizzle or caramel

Tools You’ll Need

• Hand or stand mixer (or a sturdy whisk + strong arms!)
• Large mixing bowl
• Spatula
• Loaf pan or freezer-safe container
• Measuring cups & spoons
• Optional: small skillet to toast coconut

Ingredient Substitutions and Add-Ins

I promised you versatile, and here’s proof!

• No dark rum? Use spiced rum, coconut rum, or leave it out for a kid-friendly version.
• No coconut cream? Use full-fat coconut milk and chill it overnight—scoop the solid part.
• Add-ins? Try chopped maraschino cherries, crushed graham crackers, or even a swirl of pineapple preserves.
• Want it creamier? Add 2 tablespoons of cream cheese to the base for cheesecake vibes.

How to Make Painkiller Ice Cream (Step-by-Step)

1. Chill Everything First

Make sure your heavy cream and coconut cream are cold! Pop your mixing bowl and beaters in the fridge too, for easier whipping.

2. Whip the Cream

In a chilled bowl, beat 1 cup of heavy cream until stiff peaks form. Don’t overmix—stop when it holds shape but still looks silky.

3. Mix the Base

In a separate large bowl, whisk together:

• Coconut cream
• Sweetened condensed milk
• Pineapple juice
• Orange juice
• Rum
• Vanilla
• Salt

Whisk until smooth and dreamy.

4. Fold Gently

Using a spatula, gently fold the whipped cream into the tropical base until no streaks remain. It should be light and airy—don’t deflate it!

5. Add Your Extras (Optional)

Swirl in crushed pineapple, caramel, or toasted coconut here. Or layer them into the pan for a ripple effect!

6. Freeze

Pour into a loaf pan or freezer-safe container. Smooth the top, cover tightly, and freeze at least 6 hours or overnight.

What to Serve with Painkiller Ice Cream

This ice cream shines solo, but if you’re feeling extra:

• Spoon over grilled pineapple slices
• Top with extra toasted coconut and lime zest
• Serve in a coconut shell for full beach drama
• Pair with shortbread cookies or butter cake
• Drizzle with dark rum or butterscotch sauce

Tips for Creamy No-Churn Ice Cream

• Use cold ingredients. This helps the whipped cream stay fluffy.
• Don’t skip the condensed milk. It’s what gives it that smooth, scoopable texture.
• Add alcohol wisely. Rum lowers freezing point—don’t overdo it, or it’ll stay too soft.
• Let it rest before serving. If it’s super hard, let it sit at room temp 5–10 minutes before scooping.

How to Store Painkiller Ice Cream

• Freeze in an airtight container for up to 2 weeks.
• To prevent freezer burn, press a piece of plastic wrap directly onto the surface before sealing.
• It gets firmer over time—just let it sit a few minutes before scooping.

Frequently Asked Questions

Can I make it without alcohol?

Absolutely! Just leave out the rum. You’ll still get all the tropical flavor from the juices and coconut.

What’s the best rum to use?

Traditionally, Pusser’s Navy Rum is the Painkiller classic, but any dark or aged rum works. Spiced rum adds a lovely warmth, too.

Can I use canned pineapple instead of juice?

Yes—just blend canned pineapple chunks and strain if needed. Or stir the pulp in for a textured swirl!

Is it really creamy without churning?

Totally. The whipped cream and condensed milk combo mimic churned ice cream like magic.

The Last Scoop

This Painkiller Ice Cream (No-Churn) is the treat I never knew I needed until I made it—and now it’s a freezer staple. It’s equal parts indulgent, refreshing, and ridiculously simple. Perfect for summer parties, beachy cravings, or whenever you need a mental vacation!

Want more peachy, beachy vibes? Check out these:

• Grilled Peaches with Honey Mascarpone
• Peach Rum Slushies
• No-Churn Peach Cobbler Ice Cream

Share Your Beach Vibes!

Did you make this tropical scoop of heaven? I’d love to see it! Leave a review, tag me on Pinterest, or share your twist in the comments—especially if you went for that extra rum drizzle!

Nutritional Info (Approx. Per ½ Cup Serving)

• Calories: 310
• Fat: 18g
• Sugar: 28g
• Carbohydrates: 32g
• Protein: 4g
• Alcohol content varies depending on rum quantity

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