Creamy Pineapple Ice Cream Delight (Printable version)
Silky pineapple and vanilla ice cream with a bright lemon lift—perfect chilled for warm days.
# What you'll need:
→ Pineapple Base
01 - 2 cups diced fresh pineapple or canned pineapple, drained
02 - 2/3 cup granulated sugar
03 - 1 tablespoon lemon juice
→ Ice Cream Mixture
04 - 2 cups heavy cream
05 - 1 cup whole milk
06 - 1 teaspoon pure vanilla extract
07 - 1/8 teaspoon salt
# Directions:
01 - Combine diced pineapple, granulated sugar, and lemon juice in a saucepan. Cook over medium heat for 5 minutes until pineapple softens and sugar dissolves. Remove from heat and let mixture cool completely.
02 - Transfer the cooled pineapple mixture to a blender or food processor and blend until smooth.
03 - In a large bowl, whisk heavy cream, whole milk, vanilla extract, and salt until well combined. Stir in pineapple puree.
04 - Cover the bowl and refrigerate the ice cream base for at least 2 hours until thoroughly chilled.
05 - Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (typically 20 to 30 minutes) until thick and creamy.
06 - Transfer churned ice cream to a freezer-safe container. Cover and freeze for at least 4 hours or until firm.
07 - Allow ice cream to stand at room temperature for 5 minutes before scooping and serving.
# Expert Advice:
01 -
- It tastes like a summer vacation in a bowl (and is secretly so easy to make at home).
- The combination of real pineapple and creamy base delivers both tang and sweetness, which I never find in store bought ice cream.
02 -
- Once I rushed the chilling stage and ended up with crystallized ice cream—be patient for the creamiest texture.
- Puréeing the pineapple until utterly smooth made the flavors shine and the consistency flawless.
03 -
- Run your ice cream maker bowl through the freezer overnight, not just for a couple of hours, for best results.
- Don’t skip the pinch of salt—it truly elevates the fruit flavor and brings this treat to life.