Pineapple Ice Cream Recipe – Easy Homemade No-Churn Dessert

Last Updated on 5 months ago by Neha Deshmukh

Pineapple Ice Cream Recipe – Easy Homemade No-Churn Dessert

Hey everyone! If you’re anything like me, summer just screams for ice cream. And honestly, is there anything more refreshing than a bright, tangy bite of pineapple? I’ve been making this Pineapple Ice Cream for years – it’s a family favourite, and I’m so excited to finally share it with you. It’s surprisingly easy, and I’ve included both churn and no-churn methods, so everyone can enjoy a scoop (or three!).

Why You’ll Love This Recipe

This isn’t just any pineapple ice cream. It’s a burst of sunshine in every spoonful! It’s incredibly flavourful, naturally sweet, and has a wonderfully smooth texture. Plus, the no-churn option means you don’t need any fancy equipment. Seriously, who doesn’t love a homemade dessert that’s this simple? It’s perfect for beating the heat, impressing your friends, or just treating yourself.

Ingredients

Here’s what you’ll need to make this dreamy pineapple ice cream:

• 2 cups freshly chopped pineapple
• ¾ cup sugar (adjust to taste – see ingredient notes!)
• 1 cup heavy cream
• 1 cup half and half
• ½ cup milk

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

• Pineapple: Ripe pineapple is key! You want it fragrant and slightly soft to the touch. Underripe pineapple won’t have that lovely sweetness, and overripe will be mushy. I prefer using the Philippine variety for its sweetness, but any sweet pineapple will work.
• Sugar: I usually use granulated sugar, but you can experiment! Caster sugar dissolves more easily, and a touch of brown sugar adds a lovely caramel note.
• Cream & Milk: The fat content in your cream and milk impacts the texture. Heavy cream (around 35-40% fat) is essential for a rich, creamy ice cream. Half and half adds a bit of lightness, and whole milk provides the base. Don’t skimp on the fat – it’s what keeps the ice cream from becoming icy!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, we need to cook the pineapple. In a saucepan, combine the chopped pineapple and ¾ cup of sugar over medium heat. Cook for about 30 minutes, stirring occasionally. This step is important – it neutralizes the enzymes in the pineapple, which can make the ice cream grainy.
2. Once the pineapple is cooked, let it cool completely. Then, blend it into a smooth puree. You can use a regular blender or an immersion blender.
3. In a separate bowl, whisk together the heavy cream, half and half, milk, and the remaining sugar until the sugar is fully dissolved. Don’t overwhip – you just want everything nicely combined.
4. Now, gently fold the pineapple puree into the cream mixture. Make sure it’s well combined.
5. Cover the mixture and chill it in the refrigerator overnight. This allows the flavours to meld and the mixture to get really cold, which is crucial for a smooth texture.
6. If using an ice cream maker: Churn the mixture according to your ice cream maker’s instructions.
7. If using the no-churn method: Pour the mixture into a pre-chilled, freezer-safe dish. Freeze for about 3-4 hours, stirring every 30 minutes for the first 2 hours. This helps break up ice crystals and creates a smoother texture.

Expert Tips

Want to take your pineapple ice cream to the next level? Here are a few of my go-to tips:

• Smooth Texture: Cooking the pineapple is essential for a smooth texture. Don’t skip this step!
• Preventing Ice Crystals: Chilling the mixture overnight and stirring frequently during the no-churn process helps prevent ice crystals from forming.
• Adjusting Sweetness: Taste the pineapple before adding the sugar. If it’s already very sweet, you might want to reduce the amount of sugar slightly.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Pineapple Ice Cream: Substitute the heavy cream, half and half, and milk with full-fat coconut milk. It will change the flavour slightly, but it’s still delicious! My friend, Priya, swears by this version.
• Spice Level – Adding a Hint of Cardamom or Ginger: A pinch of ground cardamom or grated ginger adds a lovely warmth and complexity. About ¼ teaspoon is a good starting point.
• Festival Adaptations – Summer Dessert for Special Occasions: Top with toasted coconut flakes or a sprinkle of chopped pistachios for a festive touch.

No-Churn vs. Ice Cream Maker Method – Detailed Comparison

Okay, let’s break down the two methods:

• Ice Cream Maker: This method creates the smoothest, creamiest ice cream. It’s worth the investment if you plan on making ice cream regularly.
• No-Churn: This method is super convenient and doesn’t require any special equipment. The frequent stirring is key to preventing ice crystals, but it’s still a fantastic option for a quick and easy treat.

Serving Suggestions

This pineapple ice cream is delicious on its own, but here are a few ideas to elevate your serving:

• Serve in waffle cones for a classic treat.
• Top with a drizzle of honey or a sprinkle of toasted coconut.
• Pair with a slice of pineapple upside-down cake.

Storage Instructions

Homemade ice cream is best enjoyed fresh, but you can store leftovers in an airtight container in the freezer for up to 2 weeks. Keep in mind that it may become slightly icier over time.

FAQs

Got questions? I’ve got answers!

• What is the best type of pineapple to use for ice cream? A ripe, sweet pineapple is best! Philippine pineapple is a great choice, but any sweet variety will work.
• Can I adjust the sweetness level in this recipe? Absolutely! Taste the pineapple before adding the sugar and adjust accordingly.
• How do I prevent ice crystals from forming in my homemade ice cream? Cooking the pineapple, chilling the mixture overnight, and stirring frequently (especially with the no-churn method) will help prevent ice crystals.
• Can this recipe be doubled or tripled? Yes, you can easily double or triple the recipe. Just make sure you have a large enough pot and freezer-safe container.
• What if I don’t have an ice cream maker? No problem! The no-churn method works beautifully.
• How long will homemade pineapple ice cream last in the freezer? Up to 2 weeks, but it’s best enjoyed within a few days for optimal texture.