Pineapple Ice Cream is creamy, fruity, and full of tropical flavor. It’s the kind of dessert I turn to when I want something light, refreshing, and sweet. Whether I’m serving it in cones or scooping it into bowls, this homemade treat always brings bright, sunny vibes to the table.
Why You’ll Love This Recipe
I love this recipe because it’s easy to make, doesn’t require an ice cream maker, and uses simple ingredients. The fresh pineapple flavor really shines through, and the creamy texture makes every bite smooth and satisfying. It’s perfect for hot days, quick desserts, or whenever I want something a little different than chocolate or vanilla.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pineapple (fresh or canned, chopped)
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Heavy cream
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Sweetened condensed milk
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Vanilla extract
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Lemon juice (optional)
Directions
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I blend the chopped pineapple until smooth, leaving a few chunks if I want extra texture.
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I whip the heavy cream until stiff peaks form.
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I fold in the sweetened condensed milk, pineapple purée, vanilla, and lemon juice.
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I pour the mixture into a loaf pan or container, cover it, and freeze for at least 4–6 hours until firm.
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When serving, I let it sit at room temperature for a few minutes to soften for easier scooping.
Servings and timing
This recipe makes about 6 servings. I spend around 15 minutes prepping and let it freeze for at least 4 hours, though overnight works best.
Variations
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I sometimes stir in shredded coconut or swirl in mango purée for more tropical flavor.
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When I want a lighter version, I use coconut milk instead of cream.
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I’ve also poured the mixture into popsicle molds for a frozen handheld version.
storage/reheating
I store the ice cream in an airtight container in the freezer for up to 2 weeks. Before serving, I let it sit out for 5–10 minutes to soften slightly and make scooping easier.
FAQs
Can I use frozen pineapple?
Yes, I thaw it slightly and then blend it just like fresh. It works great and still gives strong flavor.
Do I need an ice cream maker?
No. This is a no-churn recipe, so I don’t need any special tools—just a mixer and a freezer-safe container.
Can I make this dairy-free?
Yes, I replace the cream with coconut cream and use dairy-free sweetened condensed milk.
Why is my ice cream icy?
I make sure to blend everything well and keep it tightly covered in the freezer to avoid ice crystals forming.
What can I serve it with?
I like it on its own, but it’s also great with grilled fruit, cookies, or even as a base for tropical sundaes.
Conclusion
Pineapple Ice Cream is an easy and delicious way to enjoy fresh, fruity flavor in a creamy frozen treat. It’s a go-to recipe I keep in my rotation all summer long, and once I’ve made it, I always look forward to that first cold, tangy spoonful.
Pineapple Ice Cream
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Total Time: 6+ hours (with freezing)
- Yield: 6 servings
- Category: Dessert
- Method: No-Churn / Freezing
- Cuisine: American / Tropical-Inspired
- Diet: Vegetarian
Description
Pineapple Ice Cream is a no-churn, creamy tropical dessert bursting with fruity flavor. Made with simple ingredients like sweetened condensed milk, whipped cream, and pineapple, it’s an easy, refreshing treat that’s perfect for warm weather or anytime you crave a light, sunny scoop.
Ingredients
- 2 cups chopped pineapple (fresh, canned, or thawed frozen)
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional, to brighten flavor)
Instructions
- Blend chopped pineapple into a purée, leaving a few small chunks if desired.
- In a large bowl, whip heavy cream until stiff peaks form.
- Fold in sweetened condensed milk, pineapple purée, vanilla, and lemon juice until combined.
- Pour mixture into a loaf pan or freezer-safe container.
- Cover and freeze for at least 4–6 hours or overnight, until firm.
- Let sit at room temperature for 5–10 minutes before scooping.
Notes
- For added texture and flavor, stir in shredded coconut or mango purée.
- Use coconut cream and dairy-free condensed milk for a dairy-free version.
- Keep tightly sealed to prevent freezer burn or ice crystals.
- Great as popsicles or in cones!
