Sweet and tangy pineapple paired with silky whipped cream and condensed milk makes an insanely good combination! And to make it a little boozy, a splash of rum is the perfect finishing touch. Nothing says summer like some fruity homemade ice cream. It’s the perfect way to cool down after a hot summer day at the pool or beach. That said, if you’re a real ice cream lover like me, you might make this all year round. 😅
Pineapple Ice Cream Ingredients
How to Make No-Churn Pineapple Ice Cream
Prep Ingredients
Important: Chill bowls and ingredients in the refrigerator before starting. Puree the peeled and sliced pineapple in a blender until smooth. Strain – Pass the blended pineapple through a fine mesh strainer to discard solids for smoother ice cream (about 2 cups of strained puree). Pour the strained pineapple puree into a saucepan. Simmer over low for 20-25 minutes. It should reduce to 1-1½ cups of puree. Chill – Let it cool for about 30 minutes, then chill in the fridge. Whip – Pour in the very cold, heavy whipping cream into a large chilled bowl and 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. Divide – Take out half of the whipped cream and place it in another bowl. Reserve the other half in the freezer while you proceed.
Make Ice Cream
Fold – Pour condensed milk, chilled pineapple puree, lemon juice, vanilla extract, and rum (if using) into half the whipped cream and gently fold it in. Assemble – Add it to the reserved bowl of whipped cream and gently fold to combine. Prep – Transfer the mixture to a chilled freezer-safe pan and cover it with plastic wrap. Lightly press it directly on the surface, covering all the angles and edges. Ensure the plastic touches the ice cream mixture’s surface so there’s no space between the ice cream and the cling film to keep ice crystals from forming. Freeze until firm for 6 hours or overnight. Serve ice cream in a bowl or cone, and top with your favorite toppings.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Store homemade ice cream in the freezer for a month or two, so feel free to make it a day or a week in advance. Note that ice crystals may start forming at about 2 weeks. ❄️
Serving and Storage Instructions
Serve ice cream in cones or bowls with as many fun toppings as you’d like. Keep the container tightly covered in the freezer after serving so it doesn’t melt.
What Goes With Pineapple Ice Cream
Pair a scoop of ice cream with vanilla cake or a tangy lemon tart. It also goes beautifully with all things coconut, like an ultra-tender coconut cake. Or finish off coconut jollof rice with this deliciousness for dessert. 😋
More Pineapple Dessert Recipes to Try
