No-Churn Pineapple Ice Cream
This No-Churn Pineapple Ice Cream is the fruity, tropical dessert your summer needs! Easy to make, a family-approved recipe!
Servings: 12 servings
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
Calories: 264kcal | Carbohydrates: 25g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 53mg | Potassium: 207mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 690IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 0.2mg
