Best Pineapple Ice Cream (No Ice Cream Machine Needed)

This homemade Pineapple Ice Cream is a tropical delight that’s as simple as it gets! Creamy, refreshing, and bursting with the sweet and tangy flavors of fresh pineapple, this no-churn recipe requires no ice cream machine. You only need a few ingredients, and you’ll have a delicious frozen treat in no time. Perfect for summer or anytime you crave a fruity dessert!

This Pineapple Ice Cream is velvety smooth and packed with the natural sweetness of fresh pineapple. It’s the perfect combination of creamy and fruity, with a refreshing finish that melts in your mouth. Since it’s made with sweetened condensed milk, it has a rich and decadent texture without the need for an ice cream machine. Every bite is like a mini tropical vacation!

Tools to Use:

Mixing bowls
Whisk or electric mixer
Spatula
Freezer-safe container or loaf pan

Ingredients:

2 cups fresh pineapple, diced and well-drained (you can use canned pineapple if fresh isn’t available)
1 cup heavy whipping cream
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon lime juice (optional for a tangy kick)
A pinch of salt (optional, enhances flavor)

Instructions:

Prepare the Pineapple:
- If using fresh pineapple, peel, core, and chop it into small pieces. You’ll need about 2 cups of diced pineapple. Place the pineapple into a fine mesh sieve or cheesecloth and press gently to remove excess moisture. This helps the ice cream texture stay creamy and not icy.
Whip the Cream:
- In a large mixing bowl, use a hand whisk or an electric mixer to whip the heavy whipping cream until stiff peaks form. This should take about 3-4 minutes on medium-high speed.
Mix the Sweetened Condensed Milk:
- In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and lime juice (if using). Add a pinch of salt for extra flavor if desired.
Fold the Mixture Together:
- Gently fold the whipped cream into the sweetened condensed milk mixture. Be careful not to deflate the whipped cream too much. This step ensures the ice cream is light and fluffy.
Add the Pineapple:
- Once the cream mixture is combined, gently fold in the well-drained diced pineapple. Be sure to distribute the pineapple evenly throughout the ice cream mixture.
Freeze:
- Transfer the mixture to a freezer-safe container, like a loaf pan or a shallow dish. Use a spatula to smooth the top and make it even.
Freeze for 4-6 Hours:
- Cover the container with plastic wrap or a lid and freeze for at least 4-6 hours, or until the ice cream is firm and scoopable.
Serve:
- Once the ice cream is fully frozen, scoop and serve! Enjoy the creamy, tropical goodness of your homemade pineapple ice cream.

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Best Pineapple Ice Cream (No Ice Cream Machine Needed)

Equipment

Mixing bowls
Whisk or electric mixer
Spatula
Freezer-safe container or loaf pan

Ingredients

2 cups fresh pineapple diced and well-drained (you can use canned pineapple if fresh isn’t available)
1 cup heavy whipping cream
1 can 14 oz sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon lime juice optional for a tangy kick
A pinch of salt optional, enhances flavor

Instructions

Prepare the Pineapple:
If using fresh pineapple, peel, core, and chop it into small pieces. You’ll need about 2 cups of diced pineapple. Place the pineapple into a fine mesh sieve or cheesecloth and press gently to remove excess moisture. This helps the ice cream texture stay creamy and not icy.
Whip the Cream:
In a large mixing bowl, use a hand whisk or an electric mixer to whip the heavy whipping cream until stiff peaks form. This should take about 3-4 minutes on medium-high speed.
Mix the Sweetened Condensed Milk:
In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and lime juice (if using). Add a pinch of salt for extra flavor if desired.
Fold the Mixture Together:
Gently fold the whipped cream into the sweetened condensed milk mixture. Be careful not to deflate the whipped cream too much. This step ensures the ice cream is light and fluffy.
Add the Pineapple:
Once the cream mixture is combined, gently fold in the well-drained diced pineapple. Be sure to distribute the pineapple evenly throughout the ice cream mixture.
Freeze:
Transfer the mixture to a freezer-safe container, like a loaf pan or a shallow dish. Use a spatula to smooth the top and make it even.
Freeze for 4-6 Hours:
Cover the container with plastic wrap or a lid and freeze for at least 4-6 hours, or until the ice cream is firm and scoopable.
Serve:
Once the ice cream is fully frozen, scoop and serve! Enjoy the creamy, tropical goodness of your homemade pineapple ice cream.

Tips for Cooking:

Use Well-Drained Pineapple: Excess moisture from the pineapple can cause the ice cream to become icy. Be sure to drain it well before adding it to the mixture.
Optional Add-Ins: For an extra touch, you can add chopped toasted coconut or chopped nuts like macadamias for some crunch and texture.
Let it Soften Before Serving: If the ice cream is too firm when you first take it out of the freezer, let it sit for a few minutes to soften slightly before scooping.

Why You Should Try This Recipe:

This Pineapple Ice Cream is incredibly easy to make, requiring just a handful of ingredients and no special equipment like an ice cream machine. It’s a perfect way to enjoy tropical flavors in a creamy frozen treat, and you can make it with fresh, natural ingredients. The result is a rich, indulgent dessert that’s perfect for any occasion.

If you’re looking for a simple, yet delicious frozen treat, this Pineapple Ice Cream is a must-try. It’s smooth, creamy, and bursting with pineapple flavor, making it the perfect summer dessert or a fun addition to any meal. Plus, it’s incredibly easy to whip up, and the best part is that you don’t need an ice cream machine to make it! Enjoy the tropical flavors in every spoonful!