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This No-Churn Pineapple Ice Cream is the fruity, tropical dessert your summer needs! Easy to make, a family-approved recipe!
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No-Churn Pineapple Ice Cream
In my opinion, summer isn’t summer without homemade ice cream – and this No-Churn Pineapple Ice Cream is begging to be made! Sharing, of course, is optional!?
With only four common and easy-to-find ingredients and no churning needed, you’ll be enjoying the fruity, tropical taste of this pineapple ice cream in no time! Let’s see how to whip up a batch …
Recipe for No-Churn Pineapple Ice Cream
- heavy whipping cream
- sweetened condensed milk
- vanilla extract
- canned crushed pineapple
How to make No-Churn Pineapple Ice Cream
- In a large bowl, add the whipping cream. With a hand or stand mixer, beat on medium speed until soft peaks form, about 3-5 minutes.
- Add the sweetened condensed milk and vanilla. Beat to combine fully.
- With a rubber spatula, stir in the crushed pineapple.
- Pour the ice cream mixture into a freezer-safe dish, cover, and freeze for 6 to 8 hours or until frozen solid.
No-Churn Pineapple Ice Cream: Tips and Tricks
If you have questions about making Pineapple Ice Cream, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.
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- How long does no-churn ice cream last?
However long it takes you to finish it!! ? Joking, sorta. I would use up any ice cream within 2-3 months.
- Does no-churn ice cream taste good?
I think it does! Is it exactly like the stuff you churn yourself or buy at the store? Not exactly, but it’s similar enough without all of the work – and it does taste yummy!
- I’m not a fan of pineapple, can I use a different fruit?
Yes! I don’t know how this would be with fresh fruit, instead, I would skip using fresh fruit here and opt for things like canned (and drained) fruit or frozen fruit. Pie filling is great, too! I have a few other no-churn ice cream recipes linked below – be sure to check them out!
- What does no-churn mean?
No-churn means no ice cream maker or machine is needed!
- How do I stop ice crystals from forming on the top of my ice cream?
Plastic wrap! Exposure to air is what causes freezer burn and those yucky ice crystals to form. Placing a piece of plastic wrap directly on the ice cream’s surface helps block the air from reaching it. I’ve also heard you can put the entire container of ice cream in a zip-top bag and remove as much air as possible for an additional layer of protection!
Other recipes you may enjoy
- No-Churn Patriotic Ripple Ice Cream
- No-Churn Superman Jello Swirl Ice Cream
- No-Bake Key Lime Pie
- Homemade Snow Cone Syrup
- No-Churn Chocolate Cake Batter Ice Cream with Chocolate Chunks
No-Churn Pineapple Ice Cream
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Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk, 14 oz.
- ½ teaspoon vanilla extract
- 1 can canned crushed pineapple, drained, 16 oz.
Instructions
- In a large bowl, add the whipping cream. With a hand or stand mixer, beat on medium speed until soft peaks form, about 3-5 minutes.
- Add the sweetened condensed milk and vanilla. Beat to combine fully.
- With a rubber spatula, stir in the crushed pineapple.
- Pour the ice cream mixture into a freezer-safe dish, cover, and freeze for 6 to 8 hours or until frozen solid.
Notes
- If you aren’t a fan of pineapple, feel free to use another fruit. I suggest using frozen or canned as they work better in this application than fresh does.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
