Pineapple Ice Cream Summer (Print Version)
Chilled pineapple ice cream offers a creamy, fruity delight to enjoy on warm summer days.
# Ingredients:
→ Base
01 -
480 ml heavy whipping cream
02 -
397 g sweetened condensed milk
03 -
2 ml vanilla extract
→ Fruit
04 -
2 cups (320 g) crushed pineapple, well drained
# Instructions:
01 -
In a large mixing bowl, whip heavy whipping cream with an electric mixer on medium speed until soft peaks form, approximately 3 to 5 minutes.
02 -
Add sweetened condensed milk and vanilla extract to the whipped cream. Whisk on low speed until the mixture is smooth and fully combined.
03 -
Gently fold the drained crushed pineapple into the cream mixture until distributed evenly throughout.
04 -
Pour the prepared mixture into a freezer-safe container. Smooth the surface and cover tightly with a lid or plastic wrap.
05 -
Place the container in the freezer for 4 to 8 hours, or until the ice cream is firm.
06 -
Once set, scoop the pineapple ice cream into serving bowls or cones and enjoy chilled.
# Notes:
01 -
Ensure pineapple is thoroughly drained to prevent ice crystals from forming in the ice cream.
02 -
For extra texture, fold in small pineapple chunks along with the crushed pineapple.