Pineapple Ice cream
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Pineapple ice cream is refreshing, creamy, and full of tropical goodness. It’s a delicious egg-free ice cream that requires minimal prep and just 6 ingredients.
The perfect summer dessert!
I’m obsessed with pineapples this year. I have always loved this delicious and healthy tropical fruit, but this summer, it has become a staple in our household. It’s the star of the show in this ultra-moist cake, yummy smoothie, and 3-ingredient pineapple sorbet, which is a fantastic dairy-free alternative to ice cream.
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And if you like pineapples, you’re going to love today’s pineapple ice cream recipe; it’s packed with sweet pineapple and tastes delicious.
For the ice cream base, I use a combination of milk and cream. I then add honey and sugar for sweetness, and cornstarch as a stabilizer to add body and texture.
And you don’t need to add any egg yolks, custard base, or sweetened condensed milk. This is an ice cream that is fresh and light on the palate, not one that resembles frozen custard. The milk and cream base provides the perfect amount of richness, allowing the pineapple flavor to shine through.
Next, I blend the sweetest pineapple I can find with this dairy base, and when it’s cold, I pour everything into my ice cream maker. And puff, the magic happens, and we get the most delicious pineapple ice cream of our dreams!
Pineapple lovers, this recipe is perfect for you – the ultimate no-bake fruit dessert full of tropical flavor, sure to please everyone. x
List of ingredients
- Pineapple
- Full-fat milk
- Whipping cream
- Sugar
- Honey
- Cornstarch
Equipment
1. Ice cream maker. I love my Cuisinart ice cream maker, a basic model that requires pre-freezing the container for 24 hours.
2. Blender or food processor
3. Spoons & measuring cups, or a kitchen scale
4. Bowl and saucepan
5. Freezer container with lid.
How to make homemade pineapple ice cream
(Note: this is a quick description; the full recipe is at the bottom of the page.)
- There are different methods for peeling and cutting a pineapple. I start by removing the ends, then I cut it into four long wedges, and then cut away the core and skin. Finally, I cut the fruit into chunks.
- Bring milk, cream, and honey to a gentle simmer. Stir in the sugar and cornstarch for 3 minutes. Refrigerate.
- Blend the milk mixture and pineapple chunks until smooth.
- Pour the pineapple mixture into the ice cream maker and press the “go” button. Your pineapple ice cream will be ready, soft and fluffy, in about 20 minutes. Alternatively, you can transfer it to a container or a metal loaf pan and let it set in the freezer for a couple of hours for the perfect scoops.
The ice cream base must be cooked and then cooled before being churned into ice cream. The recipe requires planning, but most of it is hands-off.
Recipe notes
Pineapple ice cream ingredients
Pineapple: Use a perfectly ripe and sweet pineapple for this recipe. Frozen pineapple works just fine if you wish, but I’ve never tested this recipe with canned pineapple.
Cream: I’m based in the UK and use whipping cream (not double cream), but if you’re in the US, I recommend using heavy whipping cream, which has a similar fat content (about 35%).
Whole milk: Good-quality full-fat milk.
Sugar: It’s essential to add sweetness but also texture, as it helps to prevent the formation of crystals.
Honey: It’s combined with sugar to achieve the perfect, balanced sweetness. But honey is also great for keeping homemade ice cream soft in the freezer. It’s important not to skip this ingredient.
Cornstarch: This white, starchy powder thickens the milk mixture. If you’re based in the UK, cornflour works just fine.
No ice cream maker?
No problem. You can use the freeze-and-stir method (check out this recipe for instructions). You’ll need minimal equipment, but it takes longer, and you must stir it frequently!
Why the recipe works
- This ice cream is egg-free and made with milk and cream!
- The recipe uses two stabilizers that work like a charm: cornstarch, which thickens and prevents the formation of big ice crystals, and honey, which doesn’t “quite” freeze at low temperatures, keeping the ice cream at a softer consistency.
- The sweetness comes from honey, sugar, and pineapple.
Storage Tips
Store the pineapple ice cream in a freezer-safe container with a tightly closed lid. I recommend using a wide and flat container that helps the food freeze faster, and store it in the central part of the freezer, not in a drawer.
More frozen dessert recipes you’ll love
- Pumpkin ice cream
- 2-Ingredient chocolate banana nice cream
- Apple ice cream
- Frozen strawberry yoghurt
- Almond ice cream
- Pineapple sorbet
- Oreo ice cream
Please let me know if you make this homemade pineapple ice cream recipe or if you have any questions. Leave a comment, send me a message, or rate it. I would love to hear from you!
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Pineapple Ice Cream
Ingredients
Ice cream Mixture
- 1 cup (240 ml) Heavy cream (35% fat content)
- 1 ½ cup (360 ml) Full-fat milk
- 2 tablespoon (40 grams) clear runny honey
- ⅔ cup (130 grams) sugar
- 2 tablespoon (18 grams) cornstarch
- 17oz (500 grams) Fresh pineapple chunks (it's a medium-sized pineapple)
Instructions
- Important: Remember to put the ice cream maker bowl in the freezer for at least 16 hours, although some models (like Cuisinart) requires 24 hours. Check the manufacturer's instructions.
- Make the ice cream mixture: Add the milk, cream, and honey to a large saucepan, and heat gently until barely simmering (no boil!). Stir sugar and cornstarch together in a bowl, add them to the saucepan, and whisk the mixture for about 3 minutes over very low heat. Remove from the stove, let it cool, then refrigerate until cold.
- Peel and cut the pineapple: Using a sharp knife and a chopping board, cut off the green leafy top and the bottom of the pineapple. Cut it into quarters, remove the core and skin, then cut each quarter into chunks.
- Blend pineapple and ice cream base: When the ice cream base is fridge-cold, add it to a highspeed blender or food processor, add the pineapple chunks and blend until smooth.
- Churn: Once the ingredients and the ice cream maker bowl are cold, turn the machine on and add slowly the ice cream mixture. Make sure you follow the manufacturer's directions.
- Serve: When the pineapple ice cream is ready, you can enjoy it immediately when it's still soft, or you can smooth it into a freezer-safe container and freeze it for at least a few hours before enjoying it. Serve with fresh mint leaves or top with fresh raspberries for a pop of color. Enjoy!
