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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!
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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