Painkiller Ice Cream

Why You’ll Love This Recipe

I’m drawn to this recipe for how easily it transforms simple ingredients into a luxurious ice cream with a cocktail-inspired twist. It’s refreshing yet rich, with just the right amount of sweetness and a subtle boozy kick from the rum. It’s ideal when I want something fun, tropical, and a bit different from classic vanilla or chocolate. Plus, no complicated custard-making required.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup coconut cream (not coconut milk)

• 1 cup heavy cream

• 1/2 cup whole milk

• 2/3 cup granulated sugar

• 1/2 cup pineapple juice

• 1/4 cup orange juice (preferably fresh)

• Optional: splash of dark rum

directions

1. I start by whisking together the coconut cream, heavy cream, whole milk, and sugar in a large mixing bowl until the sugar fully dissolves.

2. Then I stir in the pineapple juice and orange juice, mixing until the base is smooth and well combined.

3. If I’m including the dark rum, I add a splash now and give it a final stir.

4. I chill the mixture in the fridge for at least 2 hours, or until very cold.

5. Once chilled, I pour it into my ice cream maker and churn according to the manufacturer’s instructions—usually about 20–25 minutes until thick and creamy.

6. I transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up before scooping.

Servings and timing

This recipe makes about 1 quart of ice cream and serves 6 to 8 people. It takes approximately 10 minutes to prep, 2 hours for chilling, 25 minutes to churn, and 4 hours to freeze.

Variations

• I sometimes blend in crushed pineapple for added texture and more tropical flavor.

• For a non-alcoholic version, I skip the rum entirely—it still tastes amazing.

• Toasted coconut flakes make a great garnish or mix-in if I want some crunch.

• A swirl of rum caramel or pineapple compote makes it even more decadent.

storage/reheating

I store the ice cream in a freezer-safe, airtight container for up to 2 weeks. To serve, I let it sit at room temperature for about 5 minutes to soften slightly and make scooping easier. This ice cream doesn’t need reheating—just a good scoop and serve.

FAQs

Can I use coconut milk instead of coconut cream?

I don’t recommend it—coconut cream gives the ice cream its rich texture and full coconut flavor. Coconut milk may make it too icy or thin.

Does the alcohol prevent it from freezing?

A small splash of rum won’t stop it from freezing, but too much can affect the texture. I stick to just a bit to keep the consistency smooth.

Can I make this without an ice cream maker?

Yes, I can pour the chilled mixture into a shallow dish, freeze it, and stir every 30 minutes for a few hours until it firms up. The texture may be slightly different but still delicious.

Is this suitable for kids?

Not with the rum. If I’m making it for kids, I leave out the alcohol completely—it’s still packed with fruity flavor.

How do I make it extra creamy?

I make sure the base is well chilled before churning, and I don’t skimp on the coconut cream or heavy cream—those fats are key to smooth, creamy texture.

Conclusion

Painkiller Ice Cream is my kind of dessert when I want something cool, tropical, and a little indulgent. It captures the beachy vibe of the classic cocktail in every bite and always impresses when I serve it. Whether enjoyed solo or with friends, it’s a vacation in a scoop.

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