Pineapple Ice Cream is vibrant, refreshing, and delightfully creamy. So get ready to indulge in a real tropical treat. ⛱️

Sweet and tangy pineapple paired with silky whipped cream and condensed milk makes an insanely good combination! And to make it a little boozy, a splash of rum is the perfect finishing touch.

Nothing says summer like some fruity homemade ice cream. It’s the perfect way to cool down after a hot summer day at the pool or beach. That said, if you’re a real ice cream lover like me, you might make this all year round. 😅

Enjoying a bowl of homemade pineapple ice cream, no ice cream maker involved

Perfectly Sweet Pineapple Ice Cream

Sweetened condensed milk and a juicy ripe pineapple deliver the perfect sweetness without adding more sugar. Of course, the riper your pineapple, the sweeter the finished product. That’s why this recipe is ideal for when pineapples are in season at your local market. 

Pineapple Ice Cream Ingredients

  1. Pineapple – About five cups of fresh pineapple will give you about 2 cups of puree, perfect for any pineapple ice cream recipe. 🍍
  2. Heavy Cream gives this creamy ice cream base a luxurious mouthfeel and replaces what churned ice cream has.
  3. Sweetened Condensed Milk gives the ice cream sweetness and more creamy goodness. Plus, it keeps it from turning into a rock in the freezer.
  4. Flavorings – Vanilla extract is a flavor enhancer. Then lemon juice adds extra tang, and optional rum delivers a boozy touch.

How to Make No-Churn Pineapple Ice Cream

Prep Ingredients

  • Important: Chill bowls and ingredients in the refrigerator before starting.
  • Puree the peeled and sliced pineapple in a blender until smooth.
  • Strain – Pass the blended pineapple through a fine mesh strainer to discard solids for smoother ice cream (about 2 cups of strained puree).
  • Pour the strained pineapple puree into a saucepan. Simmer over low for 20-25 minutes. It should reduce to 1-1½ cups of puree.
  • Chill – Let it cool for about 30 minutes, then chill in the fridge.
  • Whip – Pour in the very cold, heavy whipping cream into a large chilled bowl and whisk with a hand mixer on high for 3-4 minutes until soft peaks form. The peeks shouldn’t be too stiff, or the cream will break and the ice cream will be grainy.
  • Divide – Take out half of the whipped cream and place it in another bowl. Reserve the other half in the freezer while you proceed.

Make Ice Cream

  • Fold – Pour condensed milk, chilled pineapple puree, lemon juice, vanilla extract, and rum (if using) into half the whipped cream and gently fold it in.
  • Assemble – Add it to the reserved bowl of whipped cream and gently fold to combine.
  • Prep – Transfer the mixture to a chilled freezer-safe pan and cover it with plastic wrap. Lightly press it directly on the surface, covering all the angles and edges. Ensure the plastic touches the ice cream mixture’s surface so there’s no space between the ice cream and the cling film to keep ice crystals from forming.
  • Freeze until firm for 6 hours or overnight.
  • Serve ice cream in a bowl or cone, and top with your favorite toppings.
Serving up a scoop of decadent no-churn pineapple ice cream

Recipe Variations

  1. Fruit swap! This recipe works well with many fruits. The base makes great mango, strawberry, plum, and coconut pineapple ice cream! 🤤
  2. Go dairy-free. The texture will vary a bit. But pineapple coconut ice cream with dairy-free or whipped coconut cream and coconut condensed milk is amazing. If you have an ice cream maker, use full-fat coconut milk instead of the cream.
  3. Skip the alcohol. Leave out the rum or use rum extract for an alcohol-free version, especially for the kids.

Tips and Tricks

  1. Use ripe pineapple. The riper the pineapple, the sweeter and more flavorful the ice cream. 
  2. Like more texture? Add some pineapple tidbits to your ice cream.
  3. The lemon juice provides a slight yogurt-like taste, but feel free to omit it.
  4. If you’re lucky enough to have an ice cream maker, combine all the ingredients and chill in the fridge for about 6 hours. Then, follow the manufacturer’s instructions for churned ice cream.

Make-Ahead Instructions

Store homemade ice cream in the freezer for a month or two, so feel free to make it a day or a week in advance. Note that ice crystals may start forming at about 2 weeks. ❄️

Serving and Storage Instructions

Serve ice cream in cones or bowls with as many fun toppings as you’d like. Keep the container tightly covered in the freezer after serving so it doesn’t melt.

Filling a cone with tasty homemade pineapple ice cream

What Goes With Pineapple Ice Cream

Pair a scoop of ice cream with vanilla cake or a tangy lemon tart. It also goes beautifully with all things coconut, like an ultra-tender coconut cake. Or finish off coconut jollof rice with this deliciousness for dessert. 😋

More Pineapple Dessert Recipes to Try

  1. Pineapple Empanadas
  2. Pineapple Pound Cake
  3. Carrot Pineapple Cake
  4. White Chocolate Pineapple Scones
  5. Perfect Pineapple Pie

No-Churn Pineapple Ice Cream

Vibrant, refreshing, and delightfully creamy. Sweet and tangy pineapple paired with silky whipped cream and condensed milk makes an insanely good combination! And an optional splash of rum is the perfect finishing touch.

Instructions

  • Important: Chill your bowls and ingredients in the refrigerator before starting.

  • Peel and chop pineapple, then puree it in the blender until smooth.

  • Pass the blended pineapple through a fine mesh strainer to discard any solids for smoother ice cream. You should end up with about 2 cups of strained puree. (Skip this step if you don’t mind pineapple fiber in your ice cream.)

  • Pour the strained pineapple puree into a saucepan. Then, bring it to a boil and simmer over low heat for 20-25 minutes. You should have about (1-1½ cups of cooked pineapple puree).

  • Let it cool for about 30 minutes, then transfer it to the fridge to completely chill.

  • Pour the very cold, heavy whipping cream into a large chilled metal or glass bowl. Whisk with a hand mixer on high for 3-4 minutes until soft peaks form. The peeks shouldn’t be too stiff, or the cream will break and the ice cream will be grainy.

  • Take out half of the whipped cream and place it in another bowl. Reserve the other half in the freezer while you proceed.

  • Pour the condensed milk, chilled pineapple puree, lemon juice, vanilla extract, and rum (if using) into the bowl of whipped heavy cream and gently fold to combine.

  • Add this to the reserved bowl of whipped cream and gently fold to combine.

  • Next, transfer the mixture to a chilled freezer-safe pan and cover with plastic film. Lightly press the plastic film directly on the surface, covering all the angles and edges. Make sure the cling wrap touches the ice cream’s surface so there’s no space between the ice cream and the cling film. (That keeps ice crystals from forming.)

  • Freeze until firm (6 hours or overnight).

  • Take the ice cream out of the freezer 5-10 minutes before scooping and serving in a bowl or cone with your favorite toppings.

Tips & Notes:

  • Use ripe pineapple. The riper the pineapple, the sweeter and more flavorful the ice cream. 
  • Like more texture? Add some pineapple tidbits to your ice cream.
  • The lemon juice provides a slight yogurt-like taste, but feel free to omit it.
  • If you’re lucky enough to have an ice cream maker, combine all the ingredients and chill in the fridge for about 6 hours. Then, follow the manufacturer’s instructions for churned ice cream.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition Information:

Serving: 1scoop| Calories: 185kcal (9%)| Carbohydrates: 14g (5%)| Protein: 2g (4%)| Fat: 14g (22%)| Saturated Fat: 9g (56%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 4g| Cholesterol: 45mg (15%)| Sodium: 38mg (2%)| Potassium: 148mg (4%)| Fiber: 1g (4%)| Sugar: 11g (12%)| Vitamin A: 637IU (13%)| Vitamin C: 48mg (58%)| Calcium: 39mg (4%)| Iron: 0.3mg (2%)



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