Creamy Pineapple Ice Cream for Summer Days (Print version)
A no-churn pineapple ice cream with a creamy base, bright fruit flavor, and easy summer prep.
# Ingredients:
For the ice cream base
01 -
2 cups (480 ml) cold heavy whipping cream
02 -
1 can (14 oz or 397 g) sweetened condensed milk
03 -
1 teaspoon vanilla extract
04 -
1 teaspoon finely grated lime zest
05 -
1/8 teaspoon fine salt
For the pineapple and finish
06 -
1 can (20 oz or 565 g) crushed pineapple, very well drained
07 -
2 tablespoons toasted shredded coconut, optional for serving
08 -
Extra lime zest, optional for serving
# Instructions:
01 -
Set the crushed pineapple in a fine-mesh sieve and press firmly with a spoon until most of the juice is removed. The fruit should be moist but not dripping.
02 -
In a cold mixing bowl, beat the heavy cream on medium-high speed for 3-5 minutes, until stiff peaks form.
03 -
In a separate large bowl, stir the sweetened condensed milk, vanilla, lime zest, and salt until smooth.
04 -
Fold one scoop of whipped cream into the condensed milk mixture to loosen it. Gently fold in the remaining whipped cream until no large streaks remain.
05 -
Fold in the well-drained crushed pineapple just until evenly scattered through the base. Do not overmix.
06 -
Spread the mixture into a 9x5-inch loaf pan or freezer-safe container. Press plastic wrap directly on the surface, cover, and freeze for at least 6 hours or overnight.
07 -
Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve with toasted coconut and extra lime zest if desired.
# Good to know:
01 -
Freeze time is 6 hours to overnight and is not counted as cook time.
02 -
Use canned crushed pineapple for the most consistent creamy texture.
03 -
Best enjoyed within 2 weeks for the freshest flavor.