Pineapple Ice Cream: An Amazing Ultimate Recipe You Need

Why You’ll Love This Recipe

This Pineapple Ice Cream combines the tangy sweetness of fresh pineapple with the creamy texture of ice cream for the ultimate summer treat. The best part? It doesn’t require an ice cream maker! With just a few ingredients and minimal effort, you can have a delicious homemade ice cream that everyone will love. Perfect for hot days, barbecues, or just when you’re craving something sweet, this ice cream is a must-try!

Ingredients

  • 2 cups fresh pineapple, crushed (about 1 medium pineapple)
  • 1 cup heavy cream
  • 1 cup sweetened condensed milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the pineapple: Peel and core the pineapple. Cut it into chunks and then blend until smooth. You can leave some small pieces for texture if you like a chunkier ice cream.
  2. Mix ingredients: In a mixing bowl, combine the crushed pineapple, heavy cream, sweetened condensed milk, lemon juice, vanilla extract, and a pinch of salt. Stir until everything is well combined and smooth.
  3. Taste and adjust: Taste the mixture and adjust the sweetness or acidity if needed. You can add more sweetened condensed milk for extra sweetness or more lemon juice for a tangy flavor.
  4. Transfer to a container: Pour the mixture into an airtight container that is suitable for freezing.
  5. Freeze: Place the container in the freezer for at least 4-6 hours, or until the ice cream is firm and scoopable. For the best results, leave it overnight.
  6. Serve: Once set, scoop the ice cream into bowls and enjoy! You can garnish with fresh pineapple pieces or a sprig of mint for an extra touch of freshness.

Servings and Timing

  • Servings: 6-8 servings
  • Prep Time: 15 minutes
  • Total Time: 4-6 hours (mostly freezing time)
  • Cook Time: None

Variations

  • Add coconut: For a tropical twist, add shredded coconut to the ice cream mixture.
  • Mango pineapple ice cream: Combine fresh mango with pineapple for a delicious hybrid flavor.
  • Pineapple swirl: Add a little extra pineapple puree and swirl it into the ice cream mixture before freezing for a fun texture.
  • Add mint: Mix in fresh mint leaves for a refreshing, herbaceous note.

Storage/Reheating

  • Storing: Store the ice cream in an airtight container in the freezer for up to 1-2 weeks. It’s best served within a few days for the freshest flavor and texture.
  • Freezing: Since there’s no ice cream machine involved, the ice cream may freeze a little harder than traditional ice cream. If it gets too firm, let it sit at room temperature for a few minutes before scooping.

FAQs

Can I use canned pineapple for this recipe?

Fresh pineapple is recommended for the best flavor and texture, but if canned pineapple is all you have, be sure to drain it thoroughly before blending.

Do I need an ice cream maker?

No, this recipe does not require an ice cream maker! You just need to mix the ingredients and freeze them in an airtight container.

Can I make this dairy-free?

Yes! You can swap the heavy cream and sweetened condensed milk with coconut milk or any plant-based cream and condensed milk for a dairy-free version.

Can I add chocolate chips or other mix-ins?

Absolutely! If you want to add chocolate chips, nuts, or any other mix-ins, just fold them in after you’ve mixed the base before freezing.

How long does the ice cream take to set?

It takes about 4-6 hours to set, but for the best results, leave it in the freezer overnight to ensure it’s firm and scoopable.

Conclusion

This Pineapple Ice Cream is a tropical delight that’s both easy to make and incredibly refreshing. With just a few simple ingredients and minimal prep time, you can have a creamy, sweet treat that will transport you to a beachside paradise. Whether you’re serving it at a summer party or enjoying it on a quiet afternoon, this homemade ice cream is bound to become a favorite in your household. Enjoy the sweet, tangy goodness today!


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Pineapple Ice Cream: An Amazing Ultimate Recipe You Need

Pineapple Ice Cream: An Amazing Ultimate Recipe You Need

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Pineapple Ice Cream is a creamy and refreshing dessert made with fresh pineapple, heavy cream, and sweetened condensed milk. No ice cream maker required, this tropical treat is simple to make and perfect for hot summer days.

  • Author: Amy
  • Prep Time: 15 minutes
  • Cook Time: None
  • Total Time: 4-6 hours (mostly freezing time)
  • Yield: 6-8 servings
  • Category: Dessert
  • Method: Freezing
  • Cuisine: Tropical
  • Diet: Vegetarian

Ingredients

2 cups fresh pineapple, crushed (about 1 medium pineapple)

1 cup heavy cream

1 cup sweetened condensed milk

1 tablespoon lemon juice

1 teaspoon vanilla extract

Pinch of salt

Instructions

  1. Peel and core the pineapple. Cut it into chunks and blend until smooth. You can leave some small pieces for texture if you prefer a chunkier ice cream.
  2. In a mixing bowl, combine the crushed pineapple, heavy cream, sweetened condensed milk, lemon juice, vanilla extract, and a pinch of salt. Stir until everything is well combined.
  3. Taste the mixture and adjust the sweetness or acidity if needed. Add more sweetened condensed milk for sweetness or more lemon juice for tanginess.
  4. Pour the mixture into an airtight container suitable for freezing.
  5. Freeze for at least 4-6 hours or until the ice cream is firm and scoopable. For the best results, freeze overnight.
  6. Scoop the ice cream into bowls and serve. Garnish with fresh pineapple pieces or a sprig of mint for extra freshness.

Notes

For a tropical twist, add shredded coconut to the mixture.

To make it a mango-pineapple hybrid, combine fresh mango with pineapple.

For added texture, swirl extra pineapple puree into the ice cream base before freezing.

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 28g
  • Sodium: 50mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 30mg
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