Description
Painkiller Ice Cream (No-Churn) is your beach vacation in a scoop—bursting with pineapple, orange, creamy coconut, and a splash of dark rum. Inspired by the classic tropical cocktail, this no-churn recipe is easy, boozy (if you want!), and full of summery vibes. No ice cream maker needed—just mix, freeze, and dive into a tropical escape right from your freezer!
Ingredients
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 recommended)
1 tsp vanilla extract
Pinch of salt
Optional Swirl or Topping
Crushed pineapple
Toasted shredded coconut
Extra dark rum drizzle or caramel sauce
Instructions
Chill your tools and ingredients:
Make sure your coconut cream and heavy cream are cold. You can even chill the mixing bowl for easier whipping!
Whip the heavy cream:
In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
Mix the base:
In a large bowl, whisk together the coconut cream, sweetened condensed milk, pineapple juice, orange juice, rum (if using), vanilla, and a pinch of salt until fully smooth.
Fold it all together:
Gently fold the whipped cream into the tropical base until fully incorporated and fluffy. Go slow—you want to keep that airy texture!
Add swirls or toppings (optional):
If you like, fold in crushed pineapple, swirl in caramel, or sprinkle in toasted coconut for extra flavor and texture.
Freeze:
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover, and freeze for at least 6 hours or overnight until solid.
Scoop & enjoy:
Let it sit for a few minutes at room temp for easier scooping, then dig in and taste the tropics!
Notes
No rum? No problem! You can leave it out entirely for a kid-friendly version with the same fruity, creamy flavor.
Want stronger cocktail vibes? Add a splash more dark rum or serve with a rum drizzle.
Coconut cream tip: Make sure you’re using thick coconut cream—not coconut milk—for the richest texture. You can also chill a can of full-fat coconut milk overnight and scoop out the solid part.
Storage: Keeps in the freezer for up to 2 weeks in an airtight container. For best scooping, let it rest at room temperature for 5–10 minutes before serving.
Serving idea: Serve in a hollowed-out coconut, over grilled pineapple, or topped with a sprinkle of sea salt and lime zest for a beachy flair.