Go Back
Print Pin

Best Pineapple Ice Cream (No Ice Cream Machine Needed)

This homemade Pineapple Ice Cream is a tropical delight that’s as simple as it gets! Creamy, refreshing, and bursting with the sweet and tangy flavors of fresh pineapple, this no-churn recipe requires no ice cream machine. You only need a few ingredients, and you'll have a delicious frozen treat in no time. Perfect for summer or anytime you crave a fruity dessert!

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Freezer-safe container or loaf pan

Ingredients

  • 2 cups fresh pineapple diced and well-drained (you can use canned pineapple if fresh isn't available)
  • 1 cup heavy whipping cream
  • 1 can 14 oz sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lime juice optional for a tangy kick
  • A pinch of salt optional, enhances flavor

Instructions

  • Prepare the Pineapple:
  • If using fresh pineapple, peel, core, and chop it into small pieces. You’ll need about 2 cups of diced pineapple. Place the pineapple into a fine mesh sieve or cheesecloth and press gently to remove excess moisture. This helps the ice cream texture stay creamy and not icy.
  • Whip the Cream:
  • In a large mixing bowl, use a hand whisk or an electric mixer to whip the heavy whipping cream until stiff peaks form. This should take about 3-4 minutes on medium-high speed.
  • Mix the Sweetened Condensed Milk:
  • In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and lime juice (if using). Add a pinch of salt for extra flavor if desired.
  • Fold the Mixture Together:
  • Gently fold the whipped cream into the sweetened condensed milk mixture. Be careful not to deflate the whipped cream too much. This step ensures the ice cream is light and fluffy.
  • Add the Pineapple:
  • Once the cream mixture is combined, gently fold in the well-drained diced pineapple. Be sure to distribute the pineapple evenly throughout the ice cream mixture.
  • Freeze:
  • Transfer the mixture to a freezer-safe container, like a loaf pan or a shallow dish. Use a spatula to smooth the top and make it even.
  • Freeze for 4-6 Hours:
  • Cover the container with plastic wrap or a lid and freeze for at least 4-6 hours, or until the ice cream is firm and scoopable.
  • Serve:
  • Once the ice cream is fully frozen, scoop and serve! Enjoy the creamy, tropical goodness of your homemade pineapple ice cream.