Homemade Pineapple Ice Cream Recipe – Creamy & Refreshing

If you’re a fan of tropical flavors, this Pineapple Ice Cream Recipe is a must-try! Bursting with the sweet and tangy taste of fresh pineapple, this creamy delight is perfect for hot summer days or any time you crave a refreshing dessert. Unlike store-bought options, homemade pineapple ice cream is free from artificial preservatives and gives you full control over the ingredients. Whether you use an ice cream maker or opt for a no-churn version, this recipe guarantees a luscious, smooth texture with a fruity punch. Let’s dive into this tropical treat!

• Save

Recipe Details

• Prep Time: 15 minutes
• Active Time: 10 minutes
• Resting Time: 4 hours (for freezing)
• Total Time: 4 hours 25 minutes
• Cuisine: International
• Course: Dessert
• Servings: 6
• Calories per Serving: 220 kcal

Equipment

• Blender or food processor
• Mixing bowls
• Ice cream maker (optional but recommended)
• Freezer-safe container
• Whisk or electric mixer
• Spatula

Ingredients

• 2 cups fresh pineapple chunks (or canned pineapple, drained)
• 1 cup heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (enhances flavor and prevents crystallization)
• ¼ teaspoon salt
• 2 egg yolks (for extra creaminess, optional)

Instructions

Step 1: Prepare the Pineapple Puree

1. In a blender or food processor, add the pineapple chunks and blend until smooth.
2. If you prefer a smoother texture, strain the puree to remove fibrous bits.

Step 2: Make the Ice Cream Base

1. In a medium saucepan, combine milk, sugar, and salt over medium heat. Stir until sugar dissolves.
2. If using egg yolks for a custard base, whisk them in a separate bowl.
3. Slowly pour about ½ cup of the warm milk mixture into the egg yolks while whisking constantly.
4. Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring frequently, until thickened (about 5 minutes).
5. Remove from heat and mix in the vanilla extract and lemon juice.
6. Allow the mixture to cool to room temperature.

Step 3: Combine and Chill

1. Stir the heavy cream into the cooled milk mixture.
2. Fold in the pineapple puree and mix well.
3. Cover and refrigerate for at least 2 hours or until well chilled.

Step 4: Churn the Ice Cream (If Using Ice Cream Maker)

1. Pour the chilled mixture into your ice cream maker.
2. Churn according to the manufacturer’s instructions (typically 20-25 minutes) until it reaches a soft-serve consistency.
3. Transfer to a freezer-safe container and freeze for at least 2 hours for a firmer texture.

Step 5: No-Churn Method (Without Ice Cream Maker)

1. Pour the mixture into a freezer-safe container.
2. Freeze for 1 hour, then stir well with a fork or whisk to break up ice crystals.
3. Repeat every 30 minutes for 3-4 hours, until smooth and creamy.

Step 6: Serve and Enjoy!

1. Scoop the ice cream into bowls or cones.
2. Garnish with fresh pineapple chunks or a sprinkle of toasted coconut for extra flavor.
3. Serve immediately and enjoy your homemade tropical treat!

Nutrition Information (Per Serving)

• Calories: 220 kcal
• Carbohydrates: 30g
• Protein: 3g
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 50mg
• Sodium: 75mg
• Sugar: 25g
• Vitamin C: 20% DV
• Calcium: 8% DV

Tips & Variations

• For a dairy-free version: Substitute coconut milk and coconut cream for the dairy ingredients.
• For extra flavor: Add shredded coconut or a splash of rum for a piña colada twist.
• For a lighter version: Use half-and-half instead of heavy cream.
• Storage: Store in an airtight container in the freezer for up to 2 weeks.

This Pineapple Ice Cream Recipe is the perfect homemade dessert for anyone who loves tropical flavors. Easy to make and incredibly refreshing, it’s a great way to enjoy a taste of summer year-round!

• Save

Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.