Creamy Pineapple Ice Cream (Print View)

Luscious tropical pineapple ice cream with lemon brightness, chilled and frozen to scoopable perfection.

# Ingredient List:

→ 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:

01 - Combine diced pineapple, granulated sugar, and lemon juice in a saucepan. Place over medium heat and cook for 5 minutes until pineapple is softened and sugar fully dissolves. Remove from heat and allow the mixture 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 mixing bowl, whisk together heavy cream, whole milk, vanilla extract, and salt until fully combined. Gently fold in the pineapple puree.
04 - Cover the mixture and refrigerate for a minimum of 2 hours until thoroughly chilled.
05 - Pour the cold mixture into an ice cream maker. Churn according to the manufacturer's instructions, typically for 20 to 30 minutes, until the consistency is thick and creamy.
06 - Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze at least 4 hours until firm.
07 - Allow ice cream to sit at room temperature for 5 minutes before scooping. Serve immediately.

# Expert Advice:

01 -
  • This is one of those rare ice creams that requires almost no effort yet tastes like you pulled something magical from an island getaway.
  • The subtle vanilla and rich cream add softness to the pineapple’s tang, making scoop after scoop impossible to resist.
02 -
  • Don’t rush chilling the base; if it’s not cold enough before churning, your texture will end up icy and not creamy.
  • Adding the pineapple jammy and cooled is what keeps the ice cream silky and prevents icy bits—a lesson I learned after an over-eager first batch.
03 -
  • Always taste your pineapple before starting, adjusting sugar and lemon juice so the fruit shines.
  • The biggest difference: give your ice cream a bit of time to temper on the countertop before scooping, for the silkiest result.

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