Pina Colada Milkshake
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Last Updated on January 18, 2021 by Lisa Johnson
This sweet and refreshing Pina Colada Milkshake recipe is easy to prepare with just a few simple ingredients. Pour them in, blend them up and you have a summery cocktail any time of the year. What makes this drink different? We are making this delicious treat with coconut ice cream!
For even more pineapple and coconut inspired recipes, check out my Tropical Pina Colada recipes page.
I garnished my drink with a pineapple wedge, two cherries and a cute little paper umbrella!! You could also top your drink with whipped cream and shredded coconut if you prefer.
What you need to make a creamy pina colada recipe with ice cream:
- Coconut or Vanilla Ice Cream
- Pineapple Juice
- Canned Coconut Milk
- Rum – you can substitute extract if you wish
How to make Pina Colada Milkshake with Ice Cream
Pour the pineapple juice, coconut milk and rum into a blender pitcher.
Add the ice cream, secure the lid and blend/puree until smooth and creamy.
Pour into a glass and garnish with a pineapple wedge, cherries and a paper umbrella…if desired.
Recipe Notes & Tips:
- I used SoDelicious Coconut Milk “ice cream” to keep mine dairy-free. A regular coconut flavored ice cream will also work.
- You can substitute vanilla ice cream, but you may need to add coconut extract to boost the flavor.
- For an alcohol-free drink, substitute pineapple juice for the rum. Add rum extract if you would still like the traditional flavor.
More fruity rum cocktail recipes:
- Traditional Pina Colada – with fresh pineapple juice
- Classic Pina Colada – with canned pineapple juice
- Tropical Painkiller
- Frozen Banana Daiquiri
- Caribbean Rum Punch
- Bahama Mama
I hope you enjoyed Pina Colada Week as much as I did, and it brought a smile to your face…at least once!
Enjoy!!
Pina Colada Milkshake
Equipment
- Blender
Ingredients
- 1 ⅓ cup coconut ice cream I used SoDelicious Coconut Macaroon
- 2 ounces rum I used Bacardi
- 2 ounces canned coconut milk
- 4 ounces pineapple juice
- pineapple wedge, Maraschino cherries, paper umbrella optional
- whipped cream and shredded coconut garnish optional
Instructions
- Pour the pineapple juice, coconut milk and rum into a blender pitcher. Add the ice cream, secure the lid and blend/puree until smooth and creamy.
- Pour into a glass and garnish with a pineapple wedge, cherries and a paper umbrella…if desired.
Notes
- I used SoDelicious Coconut Milk “ice cream” to keep mine dairy-free. A regular coconut flavored ice cream will also work.
- You can substitute vanilla ice cream, but you may need to add coconut extract to boost the flavor.
- For an alcohol-free drink, substitute pineapple juice for the rum. Add rum extract if you would still like the traditional flavor.
Nutrition
Cooking with Curls is a participant in the Amazon.com Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
