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Nothing says summer like a scoop of homemade pineapple ice cream bursting with sweet and tangy tropical flavor. It is smooth creamy and packed with real pineapple—a treat that makes any hot day a little more special. This recipe is beautifully simple but tastes as vibrant as a beach vacation.
I first made this for a pool party and everyone went back for seconds and thirds. Now it is my go-to when I want a dessert that feels effortless and festive at the same time.
Ingredients
- Heavy whipping cream: It creates a rich creamy base I always reach for the freshest local cream
- Sweetened condensed milk: Adds sweetness and keeps the texture smooth Choose a good quality brand for the best result
- Vanilla extract: Brings warmth and rounds out the flavor Pure vanilla makes a big difference here
- Crushed pineapple or canned pineapple: Gives bright zingy flavor and little bursts of fruit You want fruit that is ripe and juicy but not too watery Drain well if using canned
Instructions
- Whip the Cream:
- Pour heavy whipping cream into a large bowl and beat with an electric hand mixer or stand mixer on medium speed for about three to five minutes. Stop once soft peaks form and the cream holds gentle ridges. Getting this texture right is the key to making the ice cream fluffy.
- Mix Everything:
- Add the sweetened condensed milk and vanilla extract to the fluffy whipped cream. Use the mixer on low speed or a whisk to blend until fully combined. Take care not to deflate the whipped cream too much as this keeps the texture light.
- Fold in the Pineapple:
- Gently add your well-drained crushed pineapple. Use a spatula to fold the fruit in so it is scattered evenly throughout the mixture without breaking down the airy cream.
- Freeze:
- Spread the mixture into a freezer-safe dish. Smooth out the surface with a spatula so it freezes evenly. Cover tightly with a lid or plastic wrap so it stays fresh and does not pick up any freezer odors.
- Wait and Serve:
- Place in the coldest part of your freezer. Let it freeze undisturbed for about four to eight hours until it is firm enough to scoop. Serve your pineapple ice cream in bowls or cones for a truly summery treat.
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Pineapple has always been my favorite summer fruit and making this ice cream with my kids has become our special summer kickoff tradition. I love how the pineapple stays a bit chunky so every bite is just a little different.
Storage Tips
Keep your pineapple ice cream in a covered freezer-safe dish to prevent icy crystals from forming. If you plan to store it for more than a few days press a piece of parchment directly onto the surface before sealing. Always let it thaw a few minutes before scooping for the smoothest texture.
Ingredient Substitutions
If you cannot find heavy whipping cream you can use double cream or a non-dairy coconut cream for a fun twist. Swapping vanilla for coconut or almond extract also works and a splash of lime zest in the mix brightens the tropical feel. For a lighter version try low-fat condensed milk but know it will affect both richness and texture.
Serving Suggestions
This pineapple ice cream is amazing on its own but takes well to extra toppings. Try toasted coconut shreds mini chocolate chips or a drizzle of caramel. For a party slice fresh pineapple into boats and serve a scoop on top with a paper umbrella. It also makes a dreamy float with lemon-lime soda.
Cultural Context
Tropical fruit ice creams have roots in Caribbean and Latin American kitchens where fresh pineapple mango and guava are regular stars. This version brings a bit of that sunny tradition into your home freezer even if you are far from the beach. It is the sort of dessert that gets everyone talking and coming back for more.
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Even if you are new to homemade ice cream this recipe will win you over with its simplicity and bold tropical taste. Enjoy every cold bite on a sweltering day and share the fun with friends and family.
Frequently Asked Questions
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well! Just drain excess juice and crush before folding into the mixture.
- → How long should I freeze the mixture?
Freeze for at least 4 hours, but 6-8 hours yields firm, scoopable ice cream with great texture.
- → Is an ice cream maker required?
No special equipment is needed. Simply whip and freeze in a dish for easy, no-churn results.
- → Can I add other fruits?
Absolutely! Mango, coconut, or berries pair well for added flavor and a colorful twist.
- → How can I prevent ice crystals?
Cover the dish tightly and ensure the mixture is fully combined and smooth before freezing.