Creamy Pineapple Ice Cream
A silky homemade pineapple ice cream made without an ice cream maker, using just five everyday ingredients. The trick is a quick stir every thirty minutes, which turns a simple fruit mixture into a luxuriously smooth frozen dessert. Perfect for warm afternoons when you want something tropical and refreshing.
🛒 Ingredients
10 servings
- 3 cups fresh pineapple, cut into cubes
- 1/2 cup granulated sugar
- 1 can sweetened condensed milk (14 oz)
- 1 can whole milk (measured using the condensed milk can)
- 1 can heavy cream (about 7 oz)
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Directions
- 1
In a saucepan, combine the pineapple cubes and the sugar. Cook over medium heat, stirring occasionally.
- 2
Let it simmer until all the released liquid has evaporated and the pineapple is soft and glossy, about 15 minutes.
- 3
Turn off the heat and let the mixture cool completely at room temperature.
- 4
Blend the condensed milk, heavy cream, and whole milk for 1 minute until smooth.
- 5
Pour the mixture into a wide, shallow container and place it in the freezer.
- 6
Every 30 minutes, take the container out and whisk vigorously with a hand whisk or fork. Repeat 3 times in total, as this is what creates the creamy texture.
- 7
Fold in the cooled pineapple during the final stir.
- 8
Return to the freezer and let it set for at least 4 hours, until the ice cream is firm.
- 9
Take it out 5 minutes before serving and scoop into bowls.
💡 Chef's Tip
Without an ice cream maker, regular stirring is what breaks up ice crystals, so do not skip it. For a grown-up twist, add a tablespoon of dark rum or a few drops of vanilla extract with the last stir. Store in an airtight container for up to one month, pressing the lid down to keep crystals from forming.
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