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Pineapple Ice Cream Recipe

Vibrant, refreshing, and delightfully creamy. Sweet and tangy pineapple paired with silky whipped cream and condensed milk makes an insanely good combination! And an optional splash of rum is the perfect finishing touch.
Course Dessert
Cuisine International
Diet Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 7 hours
Total Time 7 hours 40 minutes
Servings 12
Calories 185kcal
Author Imma

Ingredients

  • 5 cups (800g) fresh pineapple, chopped (about 2 cups when pureed)
  • teaspoon (tiny pinch) salt
  • 2 cups (480ml) cold heavy whipping cream
  • 1 14-ounce can sweetened condensed milk
  • ½-1 teaspoon (3-5ml) vanilla extract
  • 2 tablespoons (30ml) lemon juice (optional)
  • ½ teaspoon (3ml) rum (optional, omit for kid-friendly version)

Instructions

  • Important: Chill your bowls and ingredients in the refrigerator before starting.
  • Peel and chop pineapple, then puree it in the blender until smooth.
  • Pass the blended pineapple through a fine mesh strainer to discard any solids for smoother ice cream. You should end up with about 2 cups of strained puree. (Skip this step if you don't mind pineapple fiber in your ice cream.)
  • Pour the strained pineapple puree into a saucepan. Then, bring it to a boil and simmer over low heat for 20-25 minutes. You should have about (1-1½ cups of cooked pineapple puree).
  • Let it cool for about 30 minutes, then transfer it to the fridge to completely chill.
  • Pour the very cold, heavy whipping cream into a large chilled metal or glass bowl. Whisk with a hand mixer on high for 3-4 minutes until soft peaks form. The peeks shouldn't be too stiff, or the cream will break and the ice cream will be grainy.
  • Take out half of the whipped cream and place it in another bowl. Reserve the other half in the freezer while you proceed.
  • Pour the condensed milk, chilled pineapple puree, lemon juice, vanilla extract, and rum (if using) into the bowl of whipped heavy cream and gently fold to combine.
  • Add this to the reserved bowl of whipped cream and gently fold to combine.
  • Next, transfer the mixture to a chilled freezer-safe pan and cover with plastic film. Lightly press the plastic film directly on the surface, covering all the angles and edges. Make sure the cling wrap touches the ice cream's surface so there's no space between the ice cream and the cling film. (That keeps ice crystals from forming.)
  • Freeze until firm (6 hours or overnight).
  • Take the ice cream out of the freezer 5-10 minutes before scooping and serving in a bowl or cone with your favorite toppings.

Notes

  • Use ripe pineapple. The riper the pineapple, the sweeter and more flavorful the ice cream. 
  • Like more texture? Add some pineapple tidbits to your ice cream.
  • The lemon juice provides a slight yogurt-like taste, but feel free to omit it.
  • If you're lucky enough to have an ice cream maker, combine all the ingredients and chill in the fridge for about 6 hours. Then, follow the manufacturer's instructions for churned ice cream.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 1scoop | Calories: 185kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 38mg | Potassium: 148mg | Fiber: 1g | Sugar: 11g | Vitamin A: 637IU | Vitamin C: 48mg | Calcium: 39mg | Iron: 0.3mg