Creamy Pineapple Ice Cream (Printable Version)

Silky tropical pineapple ice cream with fresh purée, cream and vanilla — perfect for warm days.

# What You'll Need:

→ Pineapple Base

01 - 2 cups fresh pineapple, diced 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, stirring occasionally, until the pineapple softens and sugar is fully dissolved. Allow mixture to cool to room temperature.
02 - Puree the cooled pineapple mixture in a blender or food processor until completely smooth.
03 - In a large bowl, whisk together heavy cream, whole milk, vanilla extract, and salt until evenly mixed. Incorporate the pineapple puree and stir until well combined.
04 - Cover the bowl and refrigerate for at least 2 hours until thoroughly chilled.
05 - Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20 to 30 minutes, until thickened and creamy.
06 - Transfer the ice cream to a freezer-safe container, cover, and freeze for a minimum of 4 hours until set and scoopable.
07 - Let the ice cream stand at room temperature for 5 minutes before scooping and serving for optimal texture.

# Expert Tips:

01 -
  • This ice cream tastes like you blended a pineapple smoothie with rich double cream and froze a sunny afternoon into every bite.
  • It’s so easy to make that you’ll wonder why you ever bought the store-bought version.
02 -
  • If you skip chilling the base, the ice cream’s texture ends up icy instead of scoopably smooth.
  • Folding in a bit of extra chopped pineapple at the very end makes every bite a surprise—chunks of sunshine throughout.
03 -
  • Using chilled utensils and bowls makes everything freeze faster and smoother.
  • A small pinch of salt—no more, no less—brings out the best in both cream and fruit.

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