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