Here are two versions: one classic churned and one no-churn (super easy!).
🍍 Classic Pineapple Ice Cream (with an ice cream maker)
Ingredients
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2 cups heavy cream
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1 cup whole milk
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¾ cup sugar
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1 ½ cups finely chopped pineapple (fresh or canned, well drained)
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1 tsp vanilla extract
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Pinch of salt
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(Optional: 1 tbsp rum — enhances flavor & keeps it scoopable)
Instructions
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Prep the pineapple:
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If using fresh pineapple, cook it in a saucepan over medium heat with 2 tbsp sugar for 5–7 minutes until slightly caramelized and syrupy. Cool completely. (This prevents icy texture.)
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Make the base:
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In a mixing bowl, whisk together cream, milk, sugar, vanilla, and salt until sugar dissolves.
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Combine & chill:
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Stir in the cooled pineapple.
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Chill mixture in the fridge for at least 2 hours (or overnight).
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Churn:
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Pour into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
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Freeze:
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Transfer to a container and freeze for at least 4 hours until firm.
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🍦 No-Churn Pineapple Ice Cream (no machine!)
Ingredients
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2 cups heavy whipping cream (cold)
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1 can (14 oz) sweetened condensed milk
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1 ½ cups pineapple (crushed, drained, or puréed)
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1 tsp vanilla extract
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Optional: 1 tbsp pineapple juice or rum for extra flavor
Instructions
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Whip the cream:
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Beat the heavy cream until stiff peaks form.
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Mix the base:
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In a separate bowl, combine condensed milk, vanilla, and pineapple. Gently fold this into the whipped cream until evenly combined.
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Freeze:
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Pour into a loaf pan or freezer-safe container.
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Cover and freeze at least 6 hours or overnight.
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Serve:
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Scoop and enjoy! For extra fun, top with toasted coconut or a drizzle of caramel.
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Would you like me to give you a Pineapple Coconut Ice Cream or Pineapple Dole Whip–style version next? Both are super tropical and refreshing!
