Creamy Pineapple Ice Cream (Printable View)
Tropical, creamy pineapple ice cream made with pureed pineapple, cream, milk and vanilla for a bright summer dessert.
# What You Need:
→ Pineapple Base
01 - 2 cups fresh pineapple, diced (or canned, 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
# How-To Steps:
01 - In a saucepan, combine diced pineapple, granulated sugar, and lemon juice. Cook over medium heat for 5 minutes, stirring frequently, until the pineapple softens and sugar is fully dissolved. Remove from heat and let the mixture cool to room temperature.
02 - Transfer the cooled pineapple mixture to a blender or food processor. Blend until the mixture is completely smooth.
03 - In a large bowl, whisk together heavy cream, whole milk, vanilla extract, and salt until well incorporated. Gently stir in the pineapple puree until evenly combined.
04 - Cover the bowl and chill the mixture in the refrigerator for at least 2 hours for optimal flavor and consistency.
05 - Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20 to 30 minutes, until the texture becomes thick and creamy.
06 - Transfer the churned ice cream to a freezer-safe container. Cover securely and freeze for a minimum of 4 hours, or until firm.
07 - Remove the ice cream from the freezer and allow it to rest at room temperature for 5 minutes before scooping and serving.
# Expert Advice:
01 -
- It’s wildly easy to make, yet the flavor will have everyone convinced you’ve churned ice cream all your life.
- Pineapple’s tartness pair with vanilla and cream, creating a scoop that’s both refreshing and lusciously smooth.
02 -
- If you churn before the mixture is fully chilled, you’ll end up with icy crystals instead of creamy goodness.
- Fresh pineapple works best, but in a pinch, high-quality canned pineapple can save the day—just dry it well first.
03 -
- A fine-mesh strainer can remove any stringy pineapple bits for ultra smoothness.
- Chilling the storage container before filling keeps melting at bay as you transfer the ice cream.