Ever tasted summer in a spoon? That’s exactly what this Miami Vice Ice Cream recipe delivers. It’s creamy, fruity, and feels like a tropical getaway without ever leaving your kitchen. I created it on one of those long, hot afternoons when the kids were restless and I needed a win.
It’s one of my favorite premium ice cream recipes easy, bold, and totally made for family dinner ideas on a budget or easy summer dessert recipes that impress.
Table of Contents
Table of Contents
Golden Layers of Summer in Every Scoop
This Miami Vice Ice Cream recipe is my go-to after long days and dishes. It’s the best layered ice cream dessert I’ve made sweet, beachy, and bold. One swirl, and suddenly you’ve got tropical dessert ideas and quick frozen recipes for families in one scoop.
The Ingredients Miami Vice Ice Cream Recipe
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
Garnish:
- Shredded coconut
- Fresh pineapple slices
- Maraschino cherries
- Paper umbrellas
Instructions – Miami Vice Ice Cream Recipe
Step 1: Start with the Piña Colada
Mix your pineapple, cream of coconut, and rum. Then gently fold in softly whipped cream. This is where creamy meets breezy.
- Stuffani’s tip: Don’t stir like you’re angry. This isn’t that kind of day. Fold like you’re making clouds.
Step 2: Blend the Strawberry Base
Strawberries and condensed milk make a gorgeous pink pool. Add rum or lime if you like a little zing. Fold in your whipped cream again until it holds but flows.
- Stuffani’s whisper: When it looks like strawberry mousse, you’ve done it right. Stop. Breathe. Taste it with a spoon because joy is allowed.
Step 3: Swirl and Freeze
Scoop layers into a loaf pan. Alternate the pink and white. Drag a knife through gently swirls, not chaos.
- My kitchen truth: Don’t overthink it. Marbled beauty isn’t about perfection. It’s about movement, rhythm. Life’s messy. Ice cream can be, too.
Cover. Freeze. Walk away.
Need something to enjoy while it sets? You’ll love the Choco Chill Cheesecake Ice Cream Bliss or cool down with this Tropical Sherbet Swirl Mocktail both born from my fridge and real life.
How I Twist My Miami Vice Ice Cream Recipe to Match My Mood
- Some days, I follow the recipe like a lifeline.
- Other days, I chase the flavor I need.
- That’s the beauty of this ice cream it changes with you.
Use What You Have It’ll Still Taste Like a Vacation
Best Miami Vice Ice Cream Recipe Tips:
- No cream of coconut? I’ve used sweetened condensed milk and a splash of vanilla. Still dreamy.
- No strawberries? Peaches or raspberries work. Heck, I’ve even used frozen fruit salad once.
- No loaf pan? Ice cube trays. Muffin tins. Whatever holds it long enough to freeze.
- That’s how this turns into your own homemade tropical ice cream. It’s flexible. It’s kind.
When I want something a little fancier but still no-fuss, I pair it with Choco Chill Cheesecake Ice Cream Bliss and call it a double scoop of self-care.
Add Your Mood to It—That’s the Real Secret
Best Miami Vice Ice Cream Recipe Custom Ideas:
- Mix in coconut flakes or mini chocolate chips for texture
- Swirl in lime zest for extra zip
- Layer it in popsicle molds for a grab-and-go treat
- Add a rum-soaked cherry in each scoop for a boozy surprise
- Serve it after the Ocean Love Colada and call it a theme night
This one fits right into your sweet rotation of family-style gourmet frozen desserts easy enough to pull off, pretty enough to post.
How to Serve & Store the Miami Vice Ice Cream Recipe Like It Deserves
- Some desserts are quick.
- Some are pretty.
- This one’s both.
How I Serve It When I Want to Feel Like I’ve Got It Together
Best Miami Vice Ice Cream Recipe Tips:
- Use an ice cream scoop warmed under hot water it glides like magic
- Serve in coconut bowls, martini glasses, or the loudest dish you own
- Add shredded coconut, pineapple, or lime zest for extra flair
- Want something extra? Serve it after my Tropical Sherbet Swirl Mocktail for full beach-day energy
It’s one of those premium ice cream recipes that looks like it came from a resort, but you made it on a Tuesday, in your kitchen, with no stress.
How I Store It Without Losing That Creamy Magic
Best Miami Vice Ice Cream Recipe Storage Tips:
- Cover with plastic wrap pressed directly on the surface prevents freezer crystals
- Keep it in a loaf pan with a lid, or wrap the whole thing in foil
- Freeze for up to 2 weeks (if it lasts that long)
- Re-freeze leftovers in individual cups for quick frozen recipes for families any night of the week
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FAQs – Miami Vice Ice Cream Recipe
Can I make this completely alcohol-free?
Absolutely skip the rum and it still tastes like the best family-friendly tropical recipe you’ve ever made.
Can I use frozen fruit?
Yes! It’s one of the best easy frozen dessert recipes for using frozen strawberries or pineapple straight from the freezer.
What’s the best cream of coconut to use?
Coco Lopez gives it that rich island flavor great for any homemade ice cream for summer recipes.
Can I double the recipe?
Totally. Make a big batch, freeze in layers, and now you’ve got premium ice cream desserts for the whole week.
This Isn’t Just Ice Cream. It’s Your Pause Button.
- This Miami Vice Ice Cream recipe isn’t about being perfect.
It’s about giving yourself something good. Creamy. Bright. Yours. - I made it the first time after a long day, kids yelling, dishes stacked, me thinking, “I need five minutes where something tastes like a win.”
Miami Vice Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes + 6 hrs freeze
- Yield: 6 servings
- Category: Dessert
- Method: No-Churn
- Cuisine: Tropical
- Diet: Vegetarian
Description
This Miami Vice Ice Cream recipe is a creamy, tropical, no-churn frozen dessert layered with piña colada and strawberry daiquiri flavors. Perfect for summer parties or family treats!
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
Garnish:
Shredded coconut
Fresh pineapple slices
Maraschino cherries
Paper umbrellas
Instructions
1. In a bowl, mix pineapple, cream of coconut, and rum.
2. Whip heavy cream to soft peaks and fold into pineapple mix.
3. Blend strawberry purée with condensed milk and optional rum/lime juice.
4. Whip remaining cream to soft peaks and fold into strawberry mix.
5. Layer the mixtures in a loaf pan, alternating colors.
6. Swirl gently with a butter knife.
7. Cover and freeze for 6+ hours or overnight.
8. Serve with tropical garnishes and enjoy.
Notes
Use frozen fruit if fresh isn’t available.
Double the batch for parties.
Serve with coconut bowls and paper umbrellas for a full tropical effect.
Nutrition
- Serving Size: 1 scoop
- Calories: 220
- Sugar: 16g
- Sodium: 35mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Miami Vice Ice Cream, no-churn ice cream, summer desserts, tropical ice cream
