Creamy Pineapple Ice Cream (Printable)
Silky tropical pineapple ice cream with a tangy lemon lift, churned and frozen for scoopable texture.
# 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
# How To Make It:
01 - Combine pineapple, granulated sugar, and lemon juice in a saucepan. Cook over medium heat for 5 minutes until pineapple softens and sugar dissolves. 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, pure vanilla extract, and salt until well combined.
04 - Stir the pineapple puree into the cream mixture. Cover and refrigerate for a minimum of 2 hours until thoroughly chilled.
05 - Pour the chilled mixture into an ice cream maker and churn following the manufacturer’s instructions, typically 20 to 30 minutes, until the texture is thick and creamy.
06 - Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
07 - Allow the ice cream to sit at room temperature for 5 minutes to soften slightly before scooping and serving.
# Expert Advice:
01 -
- The way the pineapple weaves its way through the cream tastes like vacation in every spoonful.
- It's surprisingly simple—no weird ingredients, and you get real fruity flavor without fuss.
02 -
- If you try to churn the mixture before it's properly chilled, it will never set up as creamy as it should.
- Folding in extra pineapple at the last minute adds bursts of fruit and prevents icy textures—worth the extra step.
03 -
- Resist the urge to over-blend the pineapple—just until smooth is plenty.
- A pinch of salt brings all the creamy, fruity flavors into sharper focus.