Description
Enjoy a refreshing and creamy Homemade Pineapple Ice Cream that perfectly balances tropical sweetness with a smooth texture. Made with fresh pineapple, rich cream, and a hint of vanilla, this no-bake dessert is easy to prepare and perfect for warm days.
Ingredients
Scale
Main Ingredients
- 2 cups fresh pineapple chunks (or canned, drained)
- 1 cup heavy whipping cream
- 1 cup whole milk
- â…“ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Pineapple Puree: Place the pineapple chunks in a blender or food processor and blend until smooth. For a smoother texture, strain the puree through a fine mesh sieve to remove excess pulp.
- Mix Ingredients: In a large bowl, whisk together the pineapple puree, heavy whipping cream, whole milk, granulated sugar, lemon juice, vanilla extract, and a pinch of salt until the sugar is completely dissolved.
- Chill Mixture: Cover the bowl and refrigerate the mixture for at least 1 hour to let the flavors meld and ensure the mixture is cold for churning.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20–25 minutes, until the ice cream thickens and develops a creamy texture.
- Freeze for Firmness: Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to achieve a firmer consistency before serving.
Notes
- For a dairy-free version, substitute coconut cream and almond milk for the heavy cream and whole milk.
- You can fold in crushed pineapple before the final freezing for added texture.
- If using canned pineapple, ensure it is packed in juice rather than syrup to avoid excessive sweetness.
