Creamy Pineapple Ice Cream (Printable)

Tropical, creamy pineapple ice cream made with fresh fruit, cream, and vanilla—churned and frozen for a silky scoop.

# What You 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 pineapple softens and sugar is fully dissolved. Remove from heat and cool to room temperature.
02 - Transfer the cooled pineapple mixture to a blender or food processor and process until completely smooth.
03 - In a large bowl, whisk together heavy cream, whole milk, vanilla extract, and salt until evenly combined. Stir in the pineapple puree.
04 - Cover the bowl and refrigerate the ice cream base for at least 2 hours, ensuring the mixture is well chilled.
05 - Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions, typically 20 to 30 minutes, until the texture is thick and creamy.
06 - Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze for a minimum of 4 hours or until solid.
07 - Allow the ice cream to stand at room temperature for about 5 minutes before scooping and serving.

# Expert Suggestions:

01 -
  • This ice cream gets extra creamy thanks to slow freezing, so every spoonful feels like a guilty secret worth keeping.
  • It’s the sort of treat that somehow manages to vanish within hours in my house—proof of universal approval.
02 -
  • If you don’t let the base chill long enough, the ice cream won’t set properly and stays disappointingly soupy.
  • Swapping low-fat dairy for the full versions seemed smart once, but all I got was a crunchy, icy block instead of creaminess.
03 -
  • Cooking the pineapple gently first means your ice cream comes out velvety—raw fruit can seriously mess with texture.
  • Just a little vanilla helps mellow the tartness without overpowering the pineapple.

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