Here’s my go-to pineapple ice cream recipe, made with fresh pineapple chunks, rich cream, and a touch of vanilla – all blended into a smooth, creamy frozen treat that’ll make you feel like you’re on a tropical vacation.
This pineapple ice cream has become a summer favorite at our house. I make a double batch whenever friends come over because it disappears so quickly. Nothing beats a scoop of homemade ice cream on a warm afternoon, don’t you think?
Why You’ll Love This Pineapple Ice Cream
- Tropical flavor – Real crushed pineapple gives this ice cream an authentic, fresh taste that’s way better than anything you’ll find in the store.
- Rich and creamy texture – The combination of heavy cream, whole milk, and egg yolks creates an incredibly smooth, luxurious ice cream that melts perfectly on your tongue.
- Simple ingredients – You only need a handful of basic ingredients you can easily find at any grocery store – no artificial flavors or preservatives needed.
- Make-ahead dessert – Once it’s done, you can keep it in your freezer for whenever you need a cool, refreshing treat.
What Kind of Pineapple Should I Use?
For ice cream making, canned crushed pineapple actually works better than fresh since it’s consistently ripe and comes in a perfect texture for blending into the base. If you prefer using fresh pineapple, make sure it’s very ripe – look for one that’s golden-yellow with a sweet, fragrant smell at the base. When using fresh, you’ll want to puree it until smooth in a blender or food processor to match the texture of crushed canned pineapple. Just remember that fresh pineapple needs to be cooked briefly before using it in ice cream, as raw pineapple contains enzymes that can prevent your ice cream from setting properly.
Options for Substitutions
Making this ice cream but missing something? Here are some helpful swaps you can try:
- Heavy cream and milk: You can use all heavy cream or all whole milk instead of the mix, but keep in mind using only milk will make the ice cream less creamy. For a dairy-free version, try full-fat coconut milk – it works great with the pineapple flavor!
- Fresh pineapple: Canned crushed pineapple works perfectly in this recipe. If using fresh pineapple, make sure to drain excess juice to maintain the right consistency. You can even try this recipe with mango or peach as alternatives.
- Egg yolks: While egg yolks create the best texture and shouldn’t be skipped for traditional ice cream, you can make a no-churn version using 1 can of sweetened condensed milk instead of the eggs and sugar.
- Lemon juice: Lime juice works just as well, or you can skip it – it’s mainly there to brighten the flavor.
- Vanilla essence: Feel free to use vanilla extract, vanilla bean paste, or skip it altogether since pineapple is the main flavor here.
- Sugar: Regular white sugar works best, but you can use cane sugar or even honey (use about 1/2 cup since it’s sweeter). Keep in mind that honey will add its own flavor.
Watch Out for These Mistakes While Making
The biggest challenge when making pineapple ice cream is preventing ice crystals from forming, which can make your dessert grainy instead of smooth – always ensure your base is thoroughly chilled before churning, and store your ice cream maker bowl in the freezer for at least 24 hours beforehand.
Another common mistake is using pineapple straight from the can without proper draining – excess liquid can create an icy texture, so drain your crushed pineapple well and even pat it dry with paper towels if needed.
When making the custard base, avoid rushing the process by cooking it over high heat, as this can scramble your egg yolks – instead, cook it slowly over medium-low heat while stirring constantly until it coats the back of a spoon.
For the creamiest texture, don’t skip the step of straining your custard through a fine-mesh sieve before adding the pineapple, and consider storing your finished ice cream in a shallow container to prevent large ice crystals from forming during freezing.
What to Serve With Pineapple Ice Cream?
This tropical ice cream pairs wonderfully with warm desserts like pound cake or coconut macaroons – the contrast between warm and cold is just perfect! A drizzle of caramel sauce or a sprinkle of toasted coconut flakes on top adds a nice finishing touch without overpowering the fresh pineapple flavor. For a fun summer dessert, try serving your pineapple ice cream between two soft macadamia nut cookies to make the most amazing ice cream sandwich. You can also keep things simple and classic by topping it with a fresh cherry and some whipped cream for an island-inspired sundae experience.
Storage Instructions
Keep Cold: Your homemade pineapple ice cream will stay perfectly scoopable in an airtight, freezer-safe container for up to 2 weeks. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on.
Long-term Storage: While you can keep this ice cream frozen for up to 2 months, it’s best enjoyed within the first few weeks when the texture is at its creamiest. After that, ice crystals might start to form, affecting the smooth consistency we all love.
Serving Tips: Take your ice cream out of the freezer about 5-10 minutes before serving to soften it slightly – this makes it easier to scoop and brings out the fresh pineapple flavor. If it gets too soft, just pop it back in the freezer for a quick firm-up.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 4-5 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 25-30 g
- Fat: 140-160 g
- Carbohydrates: 250-270 g
Ingredients
- 3/4 cup sugar (150g)
- 16 oz crushed pineapple
- 1 tablespoon lemon juice, freshly squeezed
- A touch of salt
- 1 1/2 cups heavy cream (360ml)
- 1 1/2 cups full-fat milk (360ml)
- 4 egg yolks
- 1 teaspoon vanilla essence
Step 1: Prepare the Pineapple Mixture
In a large saucepan, whisk together sugar, pineapple, lemon juice, and salt.
Cook over medium heat for 5-7 minutes, stirring constantly, until most of the sugar has dissolved and the mixture is well combined.
Step 2: Incorporate Cream and Milk
Stir in the cream and milk into the pineapple mixture.
Continue cooking the mixture until it becomes hot but does not reach a simmer.
This gradual heating helps blend the flavors smoothly.
Step 3: Temper the Egg Yolks
While the pineapple cream mixture is heating, whisk the egg yolks in a medium bowl until smooth.
Slowly add 1 cup of the hot pineapple mixture to the egg yolks while whisking rapidly to avoid curdling.
This process tempers the eggs, warming them gently.
Step 4: Thicken and Finish the Base
Return the tempered egg yolk mixture to the saucepan, combining it with the remaining pineapple and cream.
Cook and stir continuously for another 3-4 minutes, until the mixture thickens enough to coat the back of a spoon or reaches 170°F on a digital thermometer.
Remove the saucepan from the heat and stir in the vanilla extract.
Allow the mixture to cool completely.
Step 5: Chill and Churn the Ice Cream Base
Once cooled, cover the mixture with plastic wrap and chill thoroughly in the fridge.
Ensure it is cold before proceeding with the churning process according to your ice cream maker’s instructions.
Step 6: Freeze and Serve
Transfer the churned ice cream to a freezer-safe container, smoothing the surface with a spatula.
Freeze for at least 4 hours until the ice cream is fully hardened.
Before serving, let the ice cream sit on the counter for 10-20 minutes to soften slightly for easier scooping.
Enjoy your homemade pineapple ice cream!