Pineapple Ice Cream

Pineapple Ice Cream

Pineapple Ice Cream That Saved My Sanity

because sometimes all you need is something cold, creamy, and made with whatever’s left in the fridge

Girl… let me tell you what kind of day it was when this pineapple ice cream happened. It was one of those sticky-hot afternoons where even your thoughts feel sweaty. I had no plans, no patience, and definitely no desire to cook. But of course, I had a sweet tooth the size of Texas.

I opened the freezer hoping for a miracle — nope. Just some half-used frozen pineapple chunks from a smoothie phase I’ve long abandoned and a can of sweetened condensed milk I honestly don’t remember buying. And babe… that’s when the magic started.

I threw it all in a bowl thinking, “This’ll either be amazing or a disaster I can laugh about later.” And listen — it turned out so good, I almost cried. Like, “text your best friend with your mouth full” kind of good.

And now? I’m sharing it with you, because what kind of friend would I be if I kept this sunshine-in-a-bowl to myself?

Why I Keep Coming Back to This Pineapple Ice Cream

This little ice cream moment? She’s my go-to when life feels a little too much. There’s something about the tangy pineapple with that silky-sweet creaminess that just resets your entire mood. Every time I make it, I remember that joy doesn’t have to be complicated.

My cousin came over once while I was eating it straight from the container, and she legit thought I bought it from some fancy ice cream shop. When I told her how easy it was, she called me a “kitchen witch.” I’ll take that.

It’s not just dessert. It’s therapy, babe.

Pineapple Ice Cream
Pineapple Ice Cream

What You’ll Need (your grocery love list)

This recipe only needs five ingredients. Yes, FIVE. That’s the whole cast, and every one of them plays a star role.

  • 2 cups frozen pineapple chunks – tropical, tangy, and basically vacation in fruit form
  • 1 cup heavy cream – gives you that dreamy, creamy texture that hugs your tongue
  • ½ cup sweetened condensed milk – the secret sauce for luscious sweetness
  • 1 teaspoon vanilla extract – don’t skip this, it brings the whole thing together
  • 1 tablespoon lime juice – for a little zip that makes everything pop

Maria’s Pro Tip: If your pineapple is too icy, just let it sit out for 10 minutes before blending. Trust me, your blender (and your ears) will thank you.

How to Make My “Tropical Chill Queen” Ice Cream

Step 1 – Blend Like You Mean It

Dump the frozen pineapple into a blender or food processor. Add the condensed milk, heavy cream, vanilla, and lime juice. Then blend it all up like your life depends on it. You want it smooth, creamy, and lush — like soft-serve on vacation.

Oops moment alert: I once forgot the lid on the blender… and let’s just say my kitchen looked like a tropical fruit crime scene. So yeah, double check that, honey.

Step 2 – Taste-Test Like a Diva

Spoon out a little and give it a taste. This is your moment to adjust. Want it tangier? Add more lime. Sweeter? A touch more condensed milk. Just don’t overthink it — you’re already winning.

Step 3 – Freeze Like a Chill Boss

Pour the mixture into a freezer-safe container (I just used an old loaf pan, honestly). Smooth the top like you’re frosting a cake, then pop it in the freezer for at least 4–5 hours, or until firm.

If you’re like me and can’t wait that long… go ahead and sneak a few spoonfuls soft. I won’t tell.

Step 4 – Scoop & Serve (Or Eat From the Pan, No Judgment)

When it’s ready, let it sit for a couple minutes to soften, then scoop away. Serve it in bowls, cones, with cookies — or just a spoon. Some days, a spoon is all you need.

Pineapple Ice Cream
Pineapple Ice Cream

Maria’s Tricks That Take It Next-Level

  • Coconut Cream Twist: Swap the heavy cream for coconut cream and boom — Piña Colada vibes without the hangover.
  • Crushed Cookie Layer: Add a swirl of crushed graham crackers before freezing. It gives it cheesecake energy and I’m here for it.
  • Cute Serving Tip: Serve it in a hollowed-out pineapple half if you wanna look extra. My guests were shook.
  • Make-Ahead Tip: This ice cream keeps in the freezer for up to 2 weeks — but let’s be honest, it never lasts that long in my house.

FAQ (Stuff I Learned the Messy Way)

Can I use fresh pineapple instead of frozen?

You can — but I did once, and it turned out too watery. If you’re using fresh, freeze it first. Trust me, learned that one the drippy way.

Do I have to use sweetened condensed milk?

I tried regular sugar once… meh. The texture wasn’t the same. Condensed milk is the real MVP here.

What if I don’t have lime juice?

Use lemon in a pinch. It’s not the same, but it gives you that citrusy kick. One time I skipped it and the flavor just felt… flat.

Is this recipe vegan-friendly?

Not as-is, but I once made a version with coconut cream and sweetened condensed coconut milk. It was surprisingly good, just a little less creamy.

How long does it take to freeze?

About 4 hours, but I won’t lie — I’ve eaten it soft and slushy right after blending. It’s giving tropical froyo and I’m not mad about it.

Final Thoughts from Maria (and her messy kitchen)

If you’re still here, babe… I feel like we just shared a secret recipe and a heart-to-heart. Isn’t it wild how something as simple as frozen fruit and a can of milk can bring so much joy?

This pineapple ice cream is my lazy day lifesaver, my “cheer up” scoop, and now? Hopefully your new go-to, too.

Make it your own, remix it, share it with your people — or keep it all to yourself. I support your decisions either way.

Until the next mess, stay delicious.
With love,
Maria

Pineapple Ice Cream

pineapple ice cream

A no-churn, tropical pineapple ice cream made with just five simple ingredients. Creamy, tangy, and sweet — the perfect lazy-day dessert to cool down and cheer up!
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert, Snack
Cuisine American
Servings 6
Calories 220 kcal

Equipment

  • Blender or food processor
  • Freezer-safe container (loaf pan works great)
  • Spoon or ice cream scoop
  • Optional: rubber spatula for smoothing

Ingredients
  

  • 2 cups frozen pineapple chunks – tropical tangy, and basically vacation in fruit form
  • 1 cup heavy cream – gives you that dreamy creamy texture that hugs your tongue
  • ½ cup sweetened condensed milk – the secret sauce for luscious sweetness
  • 1 teaspoon vanilla extract – don’t skip this it brings the whole thing together
  • 1 tablespoon lime juice – for a little zip that makes everything pop

Instructions
 

Blend Like You Mean It

  • Dump the frozen pineapple into a blender or food processor. Add the condensed milk, heavy cream, vanilla, and lime juice. Then blend it all up like your life depends on it. You want it smooth, creamy, and lush — like soft-serve on vacation.
  • Oops moment alert: I once forgot the lid on the blender… and let’s just say my kitchen looked like a tropical fruit crime scene. So yeah, double check that, honey.

Taste-Test Like a Diva

  • Spoon out a little and give it a taste. This is your moment to adjust. Want it tangier? Add more lime. Sweeter? A touch more condensed milk. Just don’t overthink it — you’re already winning.

Freeze Like a Chill Boss

  • Pour the mixture into a freezer-safe container (I just used an old loaf pan, honestly). Smooth the top like you’re frosting a cake, then pop it in the freezer for at least 4–5 hours, or until firm.
  • If you’re like me and can’t wait that long… go ahead and sneak a few spoonfuls soft. I won’t tell.

Scoop & Serve (Or Eat From the Pan, No Judgment)

  • When it’s ready, let it sit for a couple minutes to soften, then scoop away. Serve it in bowls, cones, with cookies — or just a spoon. Some days, a spoon is all you need.

Notes

  • Let frozen pineapple thaw slightly for smoother blending.
  • Taste and adjust after blending — this recipe loves a little freestyle.
  • For a fun twist, add graham cracker crumbs or swap in coconut cream.
  • Keeps for 2 weeks in the freezer, but good luck making it last that long.
  • Vegan-friendly with coconut milk alternatives (but slightly less creamy).
Keyword Pineapple ice cream

Discover more