When the temperatures rise, nothing beats a bowl of homemade Pineapple Ice Cream. It’s creamy, tropical, and bursting with bright pineapple flavor—like a scoop of sunshine on a hot day.
This no-fuss recipe is perfect for summer and so much easier than you might think. Whether you’re relaxing by the pool or just need a quick tropical treat, this ice cream will have you feeling like you’re on vacation in your own kitchen.
What Is Pineapple Ice Cream?
Pineapple Ice Cream is a smooth, creamy frozen dessert made with fresh pineapple puree (or canned if you’re short on time), cream, and a touch of sweetness. It has all the rich texture of classic ice cream, but with a refreshing tropical twist.
Think Dole Whip—but creamier and richer, with no soft-serve machine required!
Why You’ll Love This Recipe
- Bright, tropical flavor that feels like summer in a bowl
- Creamy texture without complicated steps
- Can be made with fresh or canned pineapple
- No eggs or custard base needed—just blend, churn, and freeze
- Perfect for ice cream makers or no-churn versions
What Does Pineapple Ice Cream Taste Like?
It’s sweet, tangy, and tropical, with the bold flavor of fresh pineapple in every bite. The cream adds smoothness without masking the fruit. It’s like eating a frozen piña colada—but without the rum (unless you want to add some!).
Benefits of Making This at Home
- Control the sweetness and ingredients
- No preservatives or artificial flavors
- Customizable—make it dairy-free if needed
- Store in the freezer for days of tropical cravings
- Kid-friendly and crowd-pleasing
Ingredients
Here’s what you’ll need for Pineapple Ice Cream:
- 2 cups fresh pineapple chunks (or canned pineapple in juice, drained)
- 1 cup heavy whipping cream
- ½ cup whole milk
- ½ cup sweetened condensed milk
- 1 tbsp lime juice (optional, for brightness)
- 1 tsp vanilla extract
- 2 tbsp granulated sugar (adjust to taste)
Tools You’ll Need
- Blender or food processor
- Ice cream maker (or loaf pan for no-churn version)
- Freezer-safe container
- Spatula
- Ice cream scoop
Ingredient Swaps & Additions
- Make it dairy-free: Use coconut cream and coconut milk
- Add shredded coconut for texture
- Use honey or agave syrup instead of sugar
- Add a splash of rum for a boozy tropical twist
- Mix in mango or banana for other tropical flavors
How to Make Pineapple Ice Cream
Step-by-Step Instructions
- Blend the pineapple: In a blender, puree pineapple chunks until smooth. If you like texture, leave some small pieces.
- Make the base: In a large bowl, combine the pineapple puree, heavy cream, whole milk, sweetened condensed milk, lime juice, vanilla, and sugar. Stir until well combined.
- Churn the ice cream: Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes) until thick and creamy.
- Freeze: Transfer to a freezer-safe container and freeze for at least 4 hours or overnight.
- Scoop and serve: Let sit at room temperature for 5 minutes before scooping for the creamiest texture.
No-Churn Method
Don’t have an ice cream maker? No problem!
- Blend all the ingredients together, pour into a loaf pan, cover, and freeze.
- Stir every 30 minutes for the first 2 hours to prevent ice crystals.
- Freeze until firm (about 4–6 hours).
What to Serve with Pineapple Ice Cream
- Fresh pineapple slices
- Toasted coconut flakes
- Graham cracker crumbs
- Waffles or pancakes (for an island-style brunch!)
- A drizzle of honey or caramel sauce
Tips for the Best Pineapple Ice Cream
- Use ripe pineapple for the sweetest flavor
- Don’t skip the lime juice—it enhances the fruitiness
- Chill the mixture before churning for faster freezing
- Use full-fat cream and milk for the creamiest texture
- Store in an airtight container to prevent freezer burn
Storage Instructions
- Freezer: Store in an airtight container for up to 2 weeks
- Soften before scooping: Let the ice cream sit at room temp for 5–10 minutes before serving
Frequently Asked Questions
Can I use canned pineapple?
Yes! Use canned pineapple in juice (not syrup) and drain it well.
Is this ice cream egg-free?
Yes! This is a no-custard, egg-free recipe for simplicity.
Can I make it without an ice cream maker?
Definitely! Use the no-churn method—just freeze and stir every 30 minutes for the first 2 hours.
Conclusion
This Pineapple Ice Cream is the easiest way to bring tropical flavor to your dessert table. It’s cool, creamy, and packed with real pineapple—perfect for poolside treats, barbecues, or just a sunny afternoon pick-me-up.
Once you make it at home, you’ll wonder why you ever bought the store-bought kind!
Nutritional Information (Per ½ cup serving – Approximate)
- Calories: 210
- Fat: 12g
- Carbs: 22g
- Sugar: 20g
- Protein: 2g
- Fiber: 1g
📸 Made this recipe? Tag me on Pinterest or drop a comment below—I love seeing your creations! 🍍🍦
Pineapple Ice Cream
- Total Time: 4 hours 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Pineapple Ice Cream is creamy, refreshing, and bursting with tropical flavor! Made with real pineapple, cream, and a hint of vanilla, it’s the perfect summer treat—easy to make and even easier to love.
Ingredients
– 2 cups fresh pineapple chunks (or canned pineapple in juice, drained)
– 1 cup heavy whipping cream
– ½ cup whole milk
– ½ cup sweetened condensed milk
– 1 tbsp lime juice (optional, for brightness)
– 1 tsp vanilla extract
– 2 tbsp granulated sugar (adjust to taste)
Instructions
1. In a blender, puree the pineapple chunks until smooth. Leave a few small pieces for texture if desired.
2. In a large bowl, mix together the pineapple puree, heavy cream, whole milk, sweetened condensed milk, lime juice, vanilla extract, and sugar.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
4. Transfer to a freezer-safe container and freeze for at least 4 hours or overnight.
5. Before serving, let the ice cream sit at room temperature for 5 minutes for easy scooping.
Notes
– Use ripe pineapple for the best flavor.
– No ice cream maker? Use a loaf pan, freeze the mixture, and stir every 30 minutes for the first 2 hours to prevent ice crystals.
– For a dairy-free version, use coconut cream and coconut milk.
– Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 10 minutes
- Category: Dessert, Ice Cream
- Method: Blending, Churning, Freezing
- Cuisine: Tropical, American
Keywords: pineapple ice cream, tropical ice cream, no-churn pineapple ice cream, homemade pineapple dessert, summer ice cream, pineapple recipes
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