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