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This tropical pineapple ice cream brings sunshine to your taste buds with its creamy texture and vibrant pineapple flavor. No ice cream maker needed for this simple yet luxurious frozen treat that captures the essence of summer in every spoonful.
I created this recipe during a particularly scorching summer when my air conditioner broke. The first batch disappeared so quickly that making pineapple ice cream became our Sunday tradition throughout the season.
Ingredients
- Heavy whipping cream provides the rich, fluffy base that makes this ice cream irresistibly smooth. Look for cream with at least 36% fat content for best results
- Sweetened condensed milk adds sweetness and creates that perfect ice cream texture without cooking a custard. The concentrated milk solids help prevent ice crystals
- Vanilla extract enhances the overall flavor profile. Even a small amount elevates the sweetness of the pineapple
- Crushed pineapple brings tropical brightness. Fresh pineapple works wonderfully, but canned is perfectly acceptable when thoroughly drained
How To Make Pineapple Ice Cream
- Whip the cream
- Beat the heavy cream in a large bowl with an electric mixer for 3 to 5 minutes until soft peaks form. The cream should hold its shape but still have a slightly soft, billowy texture. Be careful not to overwhip or it will become grainy
- Combine with sweetened ingredients
- Add the sweetened condensed milk and vanilla extract to the whipped cream. Mix on low speed until everything is fully incorporated. The mixture should be smooth and have a pourable but thick consistency
- Fold in pineapple
- Gently incorporate the well drained crushed pineapple using a spatula with sweeping motions from bottom to top. This preserves the air in the whipped cream for a fluffier texture. Ensure the fruit is evenly distributed throughout
- Freeze
- Transfer the mixture to a freezer safe container. A loaf pan or shallow container works best for even freezing. Smooth the top with your spatula, cover tightly with plastic wrap or a lid, and freeze for at least 4 hours, preferably overnight
The first time I served this to my sister, she immediately asked for the recipe and now makes it for her kids regularly. The natural sweetness of pineapple brings me back to childhood summers spent on my grandparents' porch, enjoying homemade ice cream after dinner.
Serving Suggestions
This tropical ice cream pairs beautifully with toasted coconut flakes sprinkled on top. The textural contrast and complementary flavors create a dessert reminiscent of piña colada. For an extra special treat, serve in a hollowed half pineapple shell for an impressive presentation that will delight guests at summer gatherings.
Storage Tips
For the best texture, store your pineapple ice cream in a shallow, airtight container. Place parchment paper directly on the surface before securing the lid to prevent ice crystals from forming. When serving after extended freezing, let the ice cream sit at room temperature for about 5 minutes before scooping for the ideal creamy consistency.
Creative Variations
Turn this pineapple ice cream into an elevated dessert by adding a swirl of caramel sauce before freezing. The buttery caramel complements the tropical pineapple beautifully. For a twist on the classic, add 1/2 cup of toasted macadamia nuts for a delightful crunch or replace half the pineapple with mango chunks for a tropical medley that transports you straight to a beach paradise.
Recipe FAQs
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works beautifully in this ice cream. Ensure you finely chop it and thoroughly drain any excess juice to prevent ice crystals from forming. For optimal texture, you may want to cook fresh pineapple briefly to soften it before adding to the cream mixture.
- → Do I need an ice cream maker for this?
No ice cream maker is required! This no-churn method uses whipped cream and condensed milk to create a smooth, creamy texture without special equipment. Just mix the ingredients, freeze, and enjoy.
- → How long does pineapple ice cream stay fresh in the freezer?
When stored in an airtight container, this pineapple ice cream maintains its best quality for about 2-3 weeks. For optimal texture, place a piece of plastic wrap directly on the ice cream's surface before covering with a lid to prevent freezer burn.
- → Can I add other fruits or mix-ins?
Absolutely! Consider adding toasted coconut flakes, chopped macadamia nuts, or a swirl of mango puree for tropical variations. Just ensure additional fruits are well-drained to maintain the creamy texture.
- → Why is it important to drain the pineapple thoroughly?
Excess moisture from the pineapple can create ice crystals during freezing, resulting in a grainy texture. Thoroughly draining the crushed pineapple helps maintain the smooth, creamy consistency that makes this ice cream so delightful.
- → How can I make this ice cream softer for scooping?
For easier scooping, remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes before serving. You can also warm your ice cream scoop in hot water before each scoop.