Creamy Pineapple Ice Cream (Print View)
Silky pineapple ice cream with lemon and vanilla; churned and frozen for a refreshing tropical dessert.
# What You'll Need:
→ Pineapple Base
01 - 2 cups fresh pineapple, diced or canned pineapple, drained
02 - 2/3 cup granulated sugar
03 - 1 tablespoon lemon juice
→ Ice Cream Mixture
04 - 2 cups heavy cream
05 - 1 cup whole milk
06 - 1 teaspoon pure vanilla extract
07 - 1/8 teaspoon salt
# Method:
01 - Combine fresh pineapple, granulated sugar, and lemon juice in a saucepan. Heat over medium for 5 minutes, stirring, until pineapple is softened and sugar has dissolved. Remove from heat and allow to cool to room temperature.
02 - Transfer the cooled pineapple mixture to a blender or food processor and blend until completely smooth.
03 - In a large bowl, whisk together heavy cream, whole milk, vanilla extract, and salt until well combined. Gently fold in the pineapple puree.
04 - Cover the bowl and refrigerate the mixture for at least 2 hours to ensure thorough chilling.
05 - Pour the cold mixture into an ice cream maker and churn according to manufacturer’s instructions, typically 20 to 30 minutes, until the ice cream is thick and creamy.
06 - Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm.
07 - Let the ice cream stand at room temperature for about 5 minutes to soften slightly. Scoop and serve immediately.
# Insider Tips:
01 -
- Blending real pineapple with cream creates bursts of flavor that store-bought versions just can’t match.
- It’s easy, quick to assemble, and you don’t even need fancy gadgets if you don’t own an ice cream maker.
02 -
- Don’t skip cooling the base before churning; warm mixtures stay icy instead of creamy.
- Blending the pineapple long enough is key—chunks can freeze hard if left too big.
03 -
- Taste the pineapple before starting—if it’s slightly under-sweet, add a couple more teaspoons of sugar.
- Chill your mixing bowl and whisk for even smoother whipped cream texture.