Vegan Pina Colada Ice Cream Swirled with Mango | Tropical paradise in dessert form! #icecream
You guys, I’m back! And I bring you the tropical jungles of Guatemala in the form of the most luscious Vegan Pina Colada Ice Cream (swirled with lots of mango, of course).
Vegan Pina Colada Ice Cream Swirled with Mango | Tropical paradise in dessert form! #icecream
This delicious treat is exactly what I was craving when I was sweating like crazy in Tikal. It was also inspired by the breakfast I had pretty much every day in Guatemala–plain yogurt heaped with the freshest mangoes I have ever had and little sneaky bits of flaked coconut. Also, the pineapple smoothies, which I drank like there was no tomorrow.
And since you well know my ice cream addiction (which gave you such gems as Strawberry Rhubarb Pie Ice Cream and Lemon Biscotti Ice Cream), I thought I would do a fun twist and vegan-fy it. Because I love a challenge. And coconut milk. And mangoes aplenty, naturally.
Vegan Pina Colada Ice Cream Swirled with Mango | Tropical paradise in dessert form! #icecream
Plus, I mean, pineapple. Look how pretty! I cannot even tell you how quickly I, alone, can inhale a whole pineapple. It’s almost spooky.
My love of pineapple is rivaled by my love of mangoes. Guatemala was absolutely loaded with mangoes–green, yellow, red–all different kinds hung heavy from trees everywhere we went. Every corner was occupied by a woman selling freshly sliced mangoes in cellophane baggies–a whole mango went for a whopping ten cents! It was heaven, I tell you.

Vegan Pina Colada Ice Cream Swirled with Mango | Tropical paradise in dessert form! #icecream
Have you ever cracked open a coconut? The first time I did so was when I was a child, in my backyard, with a clumsy hammer. It took a few tries, but dog gone it, I did it. Warren was the lucky duck who got to smash this lovely one open. Because eating coconut ice cream out of an actual coconut is just pure fun.
Vegan Pina Colada Ice Cream Swirled with Mango | Tropical paradise in dessert form! #icecream
I am absolutely bursting to tell you so many of our Guatemala Adventures, including That Time We Were Robbed at Gun Point in Broad Daylight (and survived to tell the tale) and That Time We Stayed In The Most Glorious Eco Lodge in Lake Atitlan. But more on that soon.
For now, I leave you with this vegan treat and all of my thanks for being such lovely, lovely readers!
Vegan Pina Colada Ice Cream Swirled with Mango | Tropical paradise in dessert form! #icecream


Adapted from How Sweet It Is
I adore how Jessica used techniques from Jeni’s Splendid Ice Cream to create this creamy, gorgeous coconut base.
For the Coconut Base

  • 3 1/4 cups full-fat canned coconut milk, mixed until smooth
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2/3 cups sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon vanilla extract
  • zest of 1 lime
  • 1 1/2 cups toasted sweetened shredded coconut

Mix 2 tablespoons coconut milk with the cornstarch in a small bowl to form a slurry. Set aside. In a large pot (like a stock pot), whisk the remaining coconut milk, salt, sugar, and corn syrup together. Bring to a roiling bubble and set a timer for 4 minutes. After 4 minutes, remove pot from heat and stir in the cornstarch slurry. Put the pot back on medium heat and boil for one more minute, until slightly thickened.

Pour coconut base into a ziplock freezer bag and put in an ice bath (a big bowl of water with ice cubes). Refrigerate until cool. Meanwhile, make the pineapple and mango swirls (recipes below).

After the coconut base is cool, cut the tip of the ziplock bag and pour into a frozen ice cream canister. Spin for 15 minutes, until the coconut base has thickened. Add the vanilla extract, lime zest, and 3/4 cups of the toasted coconut and mix for another 5 minutes. It will have the consistency of soft serve at this point.

Line a bread pan with parchment or wax paper. Layer the coconut base with the mango and pineapple swirl, sprinkling the remaining toasted coconut between layers as you go. End with a layer of fruit swirls and coconut (check out this gif from the Lemon Biscotti Ice Cream for a visual of layering). Cover with saran wrap and freeze for at least four hours. Let ice cream sit on the counter for 10 minutes before serving.

For the Mango Swirl

  • 2 cups frozen mango chunks (or fresh mango–you won’t need to boil as long with fresh)
  • 1 cup sugar 

Mix the mango and sugar in a medium pot. Bring to a boil, stirring occasionally, until the mango swirl becomes thick, about 8 minutes. The sugar will mix with the mango juice and melt to form a syrupy mix. Set aside and cool completely.
For the Pineapple Swirl

  • 2 cups pineapple chunks
  • 1 cup sugar

Follow the same instructions as the mango swirl above.

For the Toasted Shredded Coconut

Heat a non stick skillet over medium heat. Add the coconut and toast until just barely golden brown. Stir so the shreds don’t burn. The coconut will continue toasting after it is taken off the heat, so make sure not to let it get too brown in the pan. 

P.S. Let’s be Pin Pals! Follow along on Pinterest.

Got ice cream on the brain now? Try these lovely flavors below:

Strawberry Rhubarb Pie Ice Cream


Strawberry Rhubarb Pie Ice Cream #icecream

Lemon Biscotti Ice Cream

Lemon Biscotti Ice Cream with Blackberry Swirls #icecream

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