Description
This Homemade Pineapple Ice Cream recipe is a creamy, no-churn treat combining whipped heavy cream, sweetened condensed milk, and crushed pineapple for a tropical delight. Perfect for a refreshing dessert that’s easy to make without an ice cream maker.
Ingredients
Ice Cream Base
- 2 Cups heavy whipping cream
- 14 ounces sweetened condensed milk
- ½ teaspoon vanilla extract
Fruit
- 16 ounces canned crushed pineapple, drained
Instructions
- Whip the Cream: In a large bowl, add the heavy whipping cream. Using a hand mixer or stand mixer, whip on medium speed until soft peaks form, which takes about 3 to 5 minutes.
- Combine Ingredients: Add the sweetened condensed milk and vanilla extract to the whipped cream. Continue whipping until fully combined. Then, gently fold in the drained crushed pineapple to distribute evenly through the mixture.
- Freeze the Mixture: Pour the combined ice cream mixture into a freezer-safe dish. Cover it with a lid or plastic wrap, then freeze for 6 to 8 hours or until the ice cream is frozen solid.
- Serve: Scoop the pineapple ice cream into bowls. Optionally, top with fresh fruit to add extra flavor and presentation.
Notes
- Make sure to drain the crushed pineapple well to prevent the ice cream from becoming too watery.
- For a chunkier texture, reserve some pineapple pieces to fold in after mixing.
- This is a no-churn ice cream, so no ice cream machine is needed.
- Allow the ice cream to sit at room temperature for 5 minutes before scooping for easier serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
