27+ Irresistible Coconut Rum Ice Cream Recipes to Try Today

If you love tropical flavors and enjoy indulging in creamy, frozen desserts, then coconut rum ice cream is the perfect treat for you.

Combining the rich, smooth essence of coconut with the fun kick of rum, coconut rum ice cream is a versatile dessert that can be made in endless variations.

Whether you’re craving a simple coconut-based ice cream, a fruity version with pineapple and mango, or an indulgent concoction featuring chocolate or caramel, there’s a coconut rum ice cream recipe for every taste.

In this article, we’ve curated a collection of over 27 coconut rum ice cream recipes, each offering a unique twist on this beloved flavor.

Get ready to chill out and discover new favorites that bring the taste of the tropics straight to your kitchen.

27+ Irresistible Coconut Rum Ice Cream Recipes to Try Today

Coconut rum ice cream is a delightful way to bring the tropics to your dessert table.

With so many variations to explore, from fruity and light to rich and decadent, there’s a coconut rum ice cream recipe for everyone.

Whether you’re hosting a summer party, treating yourself to a refreshing after-dinner dessert, or simply craving a tropical indulgence, these recipes will inspire you to create something truly special.

Grab your ice cream maker and rum, and get ready to whip up your next batch of delicious coconut rum ice cream that will have you dreaming of warm beaches and sunny days.

Tropical Coconut Rum Delight Ice Cream

Escape to a tropical paradise with this creamy and indulgent coconut rum ice cream. With rich coconut cream, a hint of vanilla, and the warmth of dark rum, this treat captures the essence of an island getaway in every bite. Perfect for warm summer evenings or a unique dessert option for gatherings, this ice cream is sure to impress.

Ingredients:

• 1 can (13.5 oz) coconut cream
• 1 cup heavy whipping cream
• 3/4 cup granulated sugar
• 1/4 cup dark rum
• 1 tsp pure vanilla extract
• 1/2 cup shredded toasted coconut (optional, for garnish)

Instructions:

1. In a medium saucepan, combine coconut cream, heavy whipping cream, and sugar. Heat over medium-low, stirring until the sugar dissolves. Do not boil.
2. Remove from heat and stir in dark rum and vanilla extract. Let the mixture cool to room temperature.
3. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
4. Once churned, fold in the toasted coconut if desired. Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
5. Serve scoops garnished with additional toasted coconut for an extra tropical touch.

This Tropical Coconut Rum Delight Ice Cream is a luxurious and flavorful dessert that adds a taste of adventure to your table. The combination of creamy coconut and a subtle rum kick creates an irresistible treat. Serve it solo, with a tropical fruit salad, or as a boozy twist to a classic sundae.

Pineapple Coconut Rum Cream Ice Cream

Dive into a beachy dream with Pineapple Coconut Rum Cream Ice Cream! This recipe combines the tropical flavors of fresh pineapple, creamy coconut, and spiced rum for an irresistibly exotic dessert. The fruitiness complements the richness of the coconut, making this the ultimate treat for your summer escapades.

Ingredients:

• 1 cup crushed pineapple (fresh or canned, drained)
• 1 can (13.5 oz) coconut milk
• 1 cup heavy cream
• 2/3 cup light brown sugar
• 1/4 cup spiced rum
• 1 tsp coconut extract

Instructions:

1. In a blender, puree the crushed pineapple until smooth.
2. In a saucepan, heat coconut milk, heavy cream, and brown sugar over medium heat until sugar dissolves.
3. Remove from heat and stir in the pineapple puree, spiced rum, and coconut extract. Let the mixture cool completely.
4. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
5. Freeze in an airtight container for 4–6 hours or until firm.
6. Serve scoops with a drizzle of caramel or a wedge of pineapple for an extra burst of flavor.

Pineapple Coconut Rum Cream Ice Cream offers a harmonious blend of tropical sweetness and creamy decadence. It’s the perfect way to celebrate summer vibes or indulge in a little escapism. Pair with a cocktail or enjoy it solo for an unforgettable dessert experience.

Coconut Rum Chocolate Swirl Ice Cream

Indulge in decadence with Coconut Rum Chocolate Swirl Ice Cream. This recipe takes the tropical allure of coconut and rum and pairs it with the richness of a dark chocolate swirl. A dessert fit for any occasion, it’s creamy, boozy, and absolutely divine.

Ingredients:

• 1 can (13.5 oz) coconut cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/4 cup coconut rum
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips
• 1 tbsp coconut oil

Instructions:

1. In a medium saucepan, heat coconut cream, milk, and sugar over medium heat, stirring until sugar dissolves.
2. Remove from heat and stir in coconut rum and vanilla extract. Allow to cool completely.
3. While the mixture cools, melt the chocolate chips with coconut oil in a microwave or over a double boiler until smooth. Let it cool slightly.
4. Churn the ice cream mixture in an ice cream maker according to the manufacturer’s instructions.
5. As you transfer the churned ice cream to a container, drizzle layers of melted chocolate in between scoops to create a swirl effect.
6. Freeze for 4–6 hours or until firm.
7. Serve with chocolate shavings or a sprinkle of sea salt for a gourmet touch.

Coconut Rum Chocolate Swirl Ice Cream is the epitome of luxury in a frozen dessert. The bold flavors of coconut, rum, and chocolate unite to create a decadent experience for your taste buds. Whether shared with friends or savored alone, this dessert is sure to impress.

Toasted Coconut Rum Bliss Ice Cream

Indulge in the nutty and caramel-like flavors of toasted coconut paired with the smooth warmth of rum. This Toasted Coconut Rum Bliss Ice Cream combines the best of tropical ingredients, creating a sophisticated dessert that’s as visually stunning as it is delicious. Perfect for dinner parties or a solo treat, this recipe will leave a lasting impression.

Ingredients:

• 1 cup shredded sweetened coconut, toasted
• 1 can (13.5 oz) coconut milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup coconut rum
• 1 tsp vanilla extract

Instructions:

1. Toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown. Set aside to cool.
2. In a saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat until sugar is fully dissolved, then remove from heat.
3. Stir in coconut rum and vanilla extract. Let the mixture cool to room temperature.
4. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
5. Fold in the toasted coconut before transferring the ice cream to an airtight container. Freeze for 4–6 hours or until firm.
6. Serve with additional toasted coconut on top for garnish.

The nutty flavor of toasted coconut elevates this ice cream, while the rum adds a grown-up twist. Toasted Coconut Rum Bliss Ice Cream is a dessert that perfectly balances creaminess and crunch. It’s a crowd-pleaser that will transport your taste buds to a sun-soaked beach.

Mango Coconut Rum Sorbet Ice Cream

Bright, fruity, and refreshing, Mango Coconut Rum Sorbet Ice Cream is a tropical treat perfect for hot days. The natural sweetness of ripe mangoes blends seamlessly with creamy coconut and a splash of rum, making this dessert a vibrant and satisfying indulgence.

Ingredients:

• 2 ripe mangoes, peeled and cubed
• 1 can (13.5 oz) coconut milk
• 1/2 cup granulated sugar
• 1/4 cup white rum
• 1 tsp lime juice

Instructions:

1. In a blender, puree the mangoes until smooth. Add coconut milk, sugar, rum, and lime juice, blending until fully combined.
2. Chill the mixture in the refrigerator for 1–2 hours.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer to a freezer-safe container and freeze for 4 hours or until firm.
5. Serve with fresh mango slices or a sprig of mint for a refreshing finish.

This Mango Coconut Rum Sorbet Ice Cream is a lighter, fruit-forward dessert that still delivers creamy decadence. With its bright flavor profile and tropical vibes, it’s a crowd-pleaser and a delightful escape from the ordinary.

Coconut Rum Coffee Dream Ice Cream

Take your dessert to the next level with this Coconut Rum Coffee Dream Ice Cream. A luscious combination of bold coffee, creamy coconut, and a touch of rum creates a unique and decadent frozen treat. Perfect for coffee lovers, this ice cream is the ideal way to end a meal.

Ingredients:

• 1 can (13.5 oz) coconut milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup dark rum
• 1 tbsp instant coffee granules
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine coconut milk, heavy cream, sugar, and instant coffee. Heat over medium heat, stirring until the coffee and sugar dissolve completely. Do not boil.
2. Remove from heat and stir in dark rum and vanilla extract. Allow the mixture to cool to room temperature.
3. Churn the mixture in an ice cream maker following the manufacturer’s instructions.
4. Freeze in a lidded container for 4–6 hours or until firm.
5. Serve with a sprinkle of cocoa powder or a drizzle of coffee liqueur for added flair.

Coconut Rum Coffee Dream Ice Cream is a sophisticated blend of flavors that coffee aficionados will adore. The richness of coffee and coconut pairs beautifully with the smoothness of rum, creating an unforgettable dessert. It’s a luxurious way to satisfy your sweet cravings while enjoying the essence of tropical indulgence.

Coconut Rum Caramel Swirl Ice Cream

For those who crave a perfect balance of sweetness and richness, Coconut Rum Caramel Swirl Ice Cream delivers in every scoop. The creamy coconut base is enhanced with a luscious rum-infused caramel swirl, making this a decadent treat. With its luxurious texture and deep flavor, it’s a dessert that feels like a special occasion.

Ingredients:

• 1 can (13.5 oz) coconut cream
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup dark rum
• 1 tsp vanilla extract
• 1/2 cup caramel sauce (store-bought or homemade)

Instructions:

1. In a saucepan, combine coconut cream, heavy cream, and sugar. Heat over medium-low, stirring until the sugar dissolves.
2. Remove from heat and stir in the dark rum and vanilla extract. Let the mixture cool completely to room temperature.
3. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
4. As you transfer the ice cream to a storage container, drizzle caramel sauce throughout to create a swirl effect.
5. Freeze for 4-6 hours or until firm.
6. Serve with extra caramel sauce on top for an indulgent finish.

Coconut Rum Caramel Swirl Ice Cream is the ultimate combination of creamy coconut and luxurious caramel, with a delightful rum twist. This dessert is perfect for those looking for a rich, satisfying indulgence. Serve it at your next gathering or savor it as a personal treat—you won’t regret it.

Coconut Rum Brownie Sundae Ice Cream

Elevate your ice cream experience with Coconut Rum Brownie Sundae Ice Cream. This recipe combines a decadent coconut rum ice cream base with chunks of rich, fudgy brownies. Topped with a drizzle of chocolate sauce and whipped cream, it’s an ice cream sundae like no other—bold, sweet, and satisfying.

Ingredients:

• 1 can (13.5 oz) coconut cream
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup coconut rum
• 1 tsp vanilla extract
• 2 cups brownies (cut into chunks)
• 1/4 cup chocolate syrup (for topping)
• Whipped cream (optional, for serving)

Instructions:

1. In a saucepan, combine coconut cream, heavy cream, and sugar. Heat over medium-low, stirring until the sugar dissolves completely.
2. Remove from heat and stir in the coconut rum and vanilla extract. Let the mixture cool to room temperature.
3. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
4. Once the ice cream is ready, fold in the brownie chunks gently.
5. Transfer the ice cream to a lidded container and freeze for 4–6 hours or until firm.
6. Serve scoops of ice cream topped with chocolate syrup and whipped cream for an indulgent sundae experience.

Coconut Rum Brownie Sundae Ice Cream is the perfect dessert for chocolate and coconut lovers alike. The combination of rich brownies, creamy coconut rum ice cream, and the addition of chocolate sauce creates a harmonious balance of flavors. It’s a treat that will delight everyone at your table, making it ideal for any celebration or casual indulgence.

Pina Colada Coconut Rum Ice Cream

Inspired by the iconic Pina Colada cocktail, this Pina Colada Coconut Rum Ice Cream is a tropical dream in frozen form. With the vibrant flavors of pineapple, coconut, and rum, it offers a refreshing and indulgent escape. This ice cream is the perfect way to bring vacation vibes to your home, especially during the hot summer months.

Ingredients:

• 1 can (13.5 oz) coconut cream
• 1 cup heavy cream
• 1/2 cup pineapple juice
• 3/4 cup sugar
• 1/4 cup coconut rum
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine coconut cream, heavy cream, pineapple juice, and sugar. Heat over medium heat, stirring until the sugar is fully dissolved.
2. Remove from heat and stir in coconut rum and vanilla extract. Let the mixture cool to room temperature.
3. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
4. Once churned, transfer the ice cream to a storage container and freeze for 4–6 hours or until firm.
5. Serve with pineapple chunks or a cherry for a classic Pina Colada presentation.

Pina Colada Coconut Rum Ice Cream brings together the tropical flavors of pineapple and coconut in a delicious, creamy dessert. The rum adds just the right amount of warmth to complement the cool, refreshing ingredients. It’s perfect for summer parties, poolside relaxation, or anytime you need a little taste of paradise.

Coconut Rum Chocolate Chip Ice Cream

For chocolate lovers who crave something a bit more exotic, this Coconut Rum Chocolate Chip Ice Cream offers the best of both worlds. The coconut rum base provides a rich tropical flavor, while the chocolate chips add a satisfying crunch and sweetness. It’s a creamy, indulgent dessert that’s perfect for any occasion.

Ingredients:

• 1 can (13.5 oz) coconut milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup coconut rum
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. In a saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat, stirring until sugar dissolves.
2. Remove from heat and stir in the coconut rum and vanilla extract. Let the mixture cool to room temperature.
3. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, add the chocolate chips so they are evenly distributed.
5. Transfer to an airtight container and freeze for 4–6 hours or until firm.
6. Serve with extra chocolate chips on top, if desired.

Coconut Rum Chocolate Chip Ice Cream combines the sweetness of coconut with the irresistible richness of chocolate. The addition of rum creates a subtle, sophisticated layer of flavor that pairs perfectly with the crunch of chocolate chips. This dessert is an instant classic that everyone will love.

Coconut Rum Banana Foster Ice Cream

Inspired by the iconic Banana Foster dessert, this Coconut Rum Banana Foster Ice Cream takes the rich flavors of caramelized bananas, brown sugar, and rum, and freezes them into a delightful frozen treat. It’s a tropical twist on a classic dessert, making it perfect for anyone who loves bananas and indulgent flavors.

Ingredients:

• 2 ripe bananas, sliced
• 1/4 cup brown sugar
• 2 tbsp butter
• 1/4 cup dark rum
• 1 can (13.5 oz) coconut milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract

Instructions:

1. In a skillet, melt butter over medium heat and add brown sugar. Stir until the sugar dissolves.
2. Add the banana slices to the skillet and cook until caramelized, about 5 minutes.
3. Remove from heat and stir in dark rum. Allow the mixture to cool completely.
4. In a saucepan, combine coconut milk, heavy cream, and granulated sugar. Heat over medium heat, stirring until sugar dissolves. Remove from heat and stir in vanilla extract.
5. Blend the cooled banana foster mixture with the coconut cream mixture until smooth.
6. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for 4–6 hours or until firm.
8. Serve with extra caramelized bananas on top.

Coconut Rum Banana Foster Ice Cream is a luxurious, tropical dessert that combines the rich flavors of caramelized bananas with the creamy coconut rum base. It’s the perfect fusion of indulgent and refreshing, offering a unique twist on a classic dessert. Serve this as a special treat for your guests or as a well-deserved indulgence after a long day.

Coconut Rum Pineapple Coconut Ice Cream

If you’re looking for a dessert that screams tropical paradise, Coconut Rum Pineapple Coconut Ice Cream is the answer. With the perfect balance of pineapple and coconut flavors, paired with the warmth of rum, this dessert is a refreshing way to cool off during hot weather. It’s a tropical vacation in every scoop.

Ingredients:

• 1 can (13.5 oz) coconut milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup coconut rum
• 1 cup fresh pineapple, diced
• 1/2 cup shredded coconut

Instructions:

1. In a blender, combine coconut milk, heavy cream, and sugar. Blend until smooth.
2. Add coconut rum and blend again.
3. Fold in the diced pineapple and shredded coconut.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer to an airtight container and freeze for 4–6 hours or until firm.
6. Serve with extra shredded coconut on top for added texture.

Coconut Rum Pineapple Coconut Ice Cream is a dreamy dessert that combines the sweetness of pineapple with the creamy texture of coconut. The splash of rum adds depth and complexity to the flavors, making each scoop a truly tropical experience. This ice cream is perfect for those who want to escape to the islands without leaving home.

Coconut Rum Espresso Chip Ice Cream

For coffee lovers with a taste for tropical flavors, this Coconut Rum Espresso Chip Ice Cream is a true treat. The rich coconut rum base is infused with the bold flavors of espresso and complemented by crunchy chocolate espresso chips. It’s a sophisticated and indulgent ice cream that blends tropical and coffee elements for a unique, unforgettable dessert.

Ingredients:

• 1 can (13.5 oz) coconut milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 2 tbsp espresso powder
• 1/4 cup coconut rum
• 1 tsp vanilla extract
• 1/2 cup chocolate-covered espresso beans, chopped

Instructions:

1. In a saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium-low, stirring until the sugar dissolves.
2. Stir in espresso powder and continue heating until the mixture is well combined.
3. Remove from heat and add coconut rum and vanilla extract. Let the mixture cool completely to room temperature.
4. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
5. In the last few minutes of churning, add the chopped chocolate-covered espresso beans.
6. Transfer the ice cream to an airtight container and freeze for 4–6 hours or until firm.
7. Serve with additional espresso beans on top for an extra coffee kick.

Coconut Rum Espresso Chip Ice Cream is an extraordinary fusion of rich coconut and bold coffee flavors. The espresso chips offer a delightful crunch that pairs perfectly with the smooth, creamy base, making this dessert a sophisticated indulgence. It’s the perfect choice for coffee enthusiasts or anyone looking for an adventurous twist on a tropical dessert.

Coconut Rum Mango Sorbet

Coconut Rum Mango Sorbet is a refreshing, tropical treat that offers the perfect balance of sweetness and citrusy tang. The coconut rum adds a slight depth of flavor, enhancing the natural sweetness of the mango. This sorbet is a lighter, dairy-free alternative to traditional ice cream, perfect for cooling off on a hot summer day.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1/2 cup coconut rum
• 1/4 cup fresh lime juice
• 1/2 cup granulated sugar
• 1/2 cup water

Instructions:

1. In a blender, combine chopped mangoes, coconut rum, lime juice, sugar, and water. Blend until smooth.
2. Pour the mango mixture into a shallow dish and place it in the freezer.
3. Every 30 minutes, use a fork to scrape and stir the mixture to break up any ice crystals. Continue for 3–4 hours, until the sorbet has a fluffy, ice-crystal texture.
4. Serve immediately, garnished with fresh mint or lime slices for an extra tropical touch.

Coconut Rum Mango Sorbet is a vibrant and refreshing frozen dessert that perfectly captures the essence of tropical flavors. The combination of sweet mango and coconut rum makes each bite feel like a mini vacation. It’s a lighter dessert option that’s perfect for those looking to indulge without feeling too heavy.

Coconut Rum Chocolate Coconut Fudge Ice Cream

Indulge in the perfect balance of creamy coconut ice cream and rich, decadent chocolate with this Coconut Rum Chocolate Coconut Fudge Ice Cream. The creamy coconut base is enriched with chocolate fudge chunks and the warmth of coconut rum, making this a treat that’s both indulgent and comforting. It’s a must-try for anyone who loves chocolate and coconut in perfect harmony.

Ingredients:

• 1 can (13.5 oz) coconut milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup coconut rum
• 1 tsp vanilla extract
• 1/2 cup chocolate fudge chunks (store-bought or homemade)
• 1/4 cup shredded coconut

Instructions:

1. In a saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat, stirring until the sugar dissolves.
2. Remove from heat and stir in coconut rum and vanilla extract. Let the mixture cool to room temperature.
3. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
4. Once churned, fold in the chocolate fudge chunks and shredded coconut.
5. Transfer the ice cream to an airtight container and freeze for 4–6 hours or until firm.
6. Serve with extra fudge chunks or shredded coconut on top for an extra indulgent experience.

Coconut Rum Chocolate Coconut Fudge Ice Cream is the ultimate indulgence for chocolate and coconut lovers. The fudge chunks melt beautifully into the creamy coconut rum base, while the shredded coconut adds extra texture and flavor. It’s a rich, decadent treat that will satisfy your sweet tooth with every bite. Perfect for special occasions or as a luxurious after-dinner dessert.

Note: More recipes are coming soon!