Orange Pineapple Ice Cream
This Orange Pineapple Ice Cream is a tropical treat that combines the refreshing flavors of oranges and pineapples into a creamy, dreamy ice cream. Perfect for hot days, it’s a simple yet indulgent homemade dessert that can be customized to your liking. With a smooth texture and natural sweetness, this ice cream is ideal for serving at summer parties, family gatherings, or just as an afternoon indulgence. Whether you make it with an ice cream maker or follow the no-churn method, this recipe guarantees a tropical escape in every bite.
Equipment
- Ice Cream Maker – 1 (Optional for no-churn method)
- Blender or Food Processor (1)
- Mixing bowls (2)
- Whisk or Electric Mixer – 1
- Saucepan (1)
- Fine Mesh Strainer – 1 (optional)
- Freezer-Safe Container: 1
Ingredients
- 1 ½ cups Heavy Cream
- ½ cup Whole Milk
- 1 cup Fresh Pineapple chopped
- 1 ½ cups Fresh Orange Juice about 3-4 oranges
- 1 tbsp Orange Zest
- ¾ cup Granulated Sugar
- 1 tsp Vanilla Extract
Optional:
- 2 Egg Yolks for custard-style, if desired
Instructions
Prepare the Fruit:
- Chop the fresh pineapple into chunks.
- Blend the pineapple with fresh orange juice until smooth. If desired, strain the mixture through a fine mesh strainer to remove excess pulp. Stir in the orange zest.
Make the Ice Cream Base:
- In a medium saucepan, combine heavy cream, milk, and sugar. Heat over low heat, stirring constantly, until the sugar dissolves completely.
- If using egg yolks for a richer base, whisk the yolks in a bowl. Slowly pour a small amount of the warm cream mixture into the yolks, whisking continuously to temper them. Then return the mixture to the saucepan and cook until it thickens slightly.
- Remove the base from heat, and stir in the vanilla extract and fruit purée.
Chill the Mixture:
- Allow the mixture to cool to room temperature.
- Cover the bowl and refrigerate for at least 4 hours or overnight to ensure it is well-chilled.
Churn the Ice Cream:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
- If you don't have an ice cream maker, whip 1 cup of heavy cream until stiff peaks form, then fold in the chilled fruit mixture. Freeze for at least 6 hours.
Freeze and Serve:
- Transfer the churned ice cream into a freezer-safe container. Smooth the top and cover with plastic wrap or an airtight lid.
- Freeze for at least 4 hours before serving.
Serve:
- Scoop the ice cream into bowls or cones and enjoy your tropical treat!
Notes
- Fresh Fruit vs. Canned: Fresh pineapple and oranges give the best flavor, but canned pineapple can work as a substitute. Be sure to drain canned pineapple thoroughly to avoid extra liquid.
- Dairy-Free Option: Replace heavy cream and whole milk with coconut milk or another plant-based milk of your choice. Use maple syrup instead of granulated sugar for a dairy-free and vegan treat.
- No Ice Cream Maker? No Problem: Use the no-churn method by folding whipped cream into the fruit mixture for an easy, no-fuss alternative.
- For a Creamier Texture: Using egg yolks in the base creates a custard-style ice cream that’s rich and smooth.