Pineapple Ice Cream
This homemade pineapple ice cream brings the bright, tropical sweetness of fresh pineapple to life with a creamy, smooth base. Easy to make and delightfully refreshing, this recipe is perfect for summer days, family gatherings, or when you're craving a fruity dessert. The balance of pineapple’s tangy and sweet flavor with a rich, velvety texture will have you coming back for more!
Equipment
- Blender or Food Processor: 1 unit
- Large Mixing Bowl – 1 unit
- Whisk: 1 unit
- Ice Cream Maker (optional): 1 unit
- Measuring cups and spoons (1 set)
- Freezer-Safe Container – 1 unit
Ingredients
- Pineapple fresh or canned – 2 cups
- Heavy Cream – 1 cup 240 ml
- Whole Milk – 1 cup 240 ml
- Granulated Sugar – ½ cup 100 g
- Vanilla Extract – 1 teaspoon 5 ml
- Lemon Juice optional – 1 teaspoon (5 ml)
- Pinch of Salt – 1 pinch
- Coconut Milk optional for extra creaminess – ½ cup (120 ml)
Instructions
Prepare the Pineapple:
- If using fresh pineapple, peel, core, and chop it into small chunks. If using canned pineapple, drain the juice. Blend the pineapple into a smooth puree using a blender or food processor. For a smoother texture, you can strain the puree to remove any fibrous bits. Set aside.
Make the Ice Cream Base:
- In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, salt, and lemon juice (if using). Whisk the mixture until the sugar is completely dissolved.
Combine Pineapple Puree and Ice Cream Base:
- Add the pineapple puree to the ice cream base and stir to combine. Taste the mixture and adjust the sweetness if needed by adding more sugar.
Churn the Ice Cream:
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (about 20-30 minutes). If you don’t have an ice cream maker, pour the mixture into a shallow, freezer-safe container and freeze. Stir every 30 minutes for about 4-6 hours to break up ice crystals and achieve a smooth texture.
Freeze and Serve:
- Once the ice cream reaches a soft-serve consistency or a firmer texture, transfer it to an airtight container and freeze for 2-3 more hours to fully firm up. When ready to serve, let the ice cream soften slightly before scooping. Serve with additional pineapple chunks or coconut flakes for garnish.
Notes
- Pineapple Selection: Fresh pineapple gives the ice cream a vibrant, natural flavor, but canned pineapple works as a quick alternative. Just ensure it’s packed in juice, not syrup.
- Dairy-Free Option: Substitute the heavy cream and milk with coconut milk for a vegan, tropical flavor.
- Churn Consistency: If you don’t have an ice cream maker, remember to stir the mixture every 30 minutes while freezing to avoid ice crystals and ensure a creamy texture.
- Sweetness Adjustment: Depending on the sweetness of your pineapple, you might need to adjust the sugar levels. Always taste before churning!