This No-Churn Pineapple Ice Cream is the fruity, tropical dessert your summer needs! Easy to make, a family-approved recipe!
No-Churn Pineapple Ice Cream
In my opinion, summer isn’t summer without homemade ice cream – and this No-Churn Pineapple Ice Cream is begging to be made! Sharing, of course, is optional!?
With only four common and easy-to-find ingredients and no churning needed, you’ll be enjoying the fruity, tropical taste of this pineapple ice cream in no time! Let’s see how to whip up a batch …
Recipe for No-Churn Pineapple Ice Cream
- heavy whipping cream
- sweetened condensed milk
- vanilla extract
- canned crushed pineapple
How to make No-Churn Pineapple Ice Cream
- In a large bowl, add the whipping cream. With a hand or stand mixer, beat on medium speed until soft peaks form, about 3-5 minutes.
- Add the sweetened condensed milk and vanilla. Beat to combine fully.
- With a rubber spatula, stir in the crushed pineapple.
- Pour the ice cream mixture into a freezer-safe dish, cover, and freeze for 6 to 8 hours or until frozen solid.
No-Churn Pineapple Ice Cream: Tips and Tricks
If you have questions about making Pineapple Ice Cream, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.
- How long does no-churn ice cream last?
However long it takes you to finish it!! ? Joking, sorta. I would use up any ice cream within 2-3 months.
- Does no-churn ice cream taste good?
I think it does! Is it exactly like the stuff you churn yourself or buy at the store? Not exactly, but it’s similar enough without all of the work – and it does taste yummy!
- I’m not a fan of pineapple, can I use a different fruit?
Yes! I don’t know how this would be with fresh fruit, instead, I would skip using fresh fruit here and opt for things like canned (and drained) fruit or frozen fruit. Pie filling is great, too! I have a few other no-churn ice cream recipes linked below – be sure to check them out!
- What does no-churn mean?
No-churn means no ice cream maker or machine is needed!
- How do I stop ice crystals from forming on the top of my ice cream?
Plastic wrap! Exposure to air is what causes freezer burn and those yucky ice crystals to form. Placing a piece of plastic wrap directly on the ice cream’s surface helps block the air from reaching it. I’ve also heard you can put the entire container of ice cream in a zip-top bag and remove as much air as possible for an additional layer of protection!
Other recipes you may enjoy
- No-Churn Patriotic Ripple Ice Cream
- No-Churn Superman Jello Swirl Ice Cream
- No-Bake Key Lime Pie
- Homemade Snow Cone Syrup
- No-Churn Chocolate Cake Batter Ice Cream with Chocolate Chunks
No-Churn Pineapple Ice Cream
Equipment
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk 14 oz.
- ½ teaspoon vanilla extract
- 1 can canned crushed pineapple, drained 16 oz.
Instructions
- In a large bowl, add the whipping cream. With a hand or stand mixer, beat on medium speed until soft peaks form, about 3-5 minutes.
- Add the sweetened condensed milk and vanilla. Beat to combine fully.
- With a rubber spatula, stir in the crushed pineapple.
- Pour the ice cream mixture into a freezer-safe dish, cover, and freeze for 6 to 8 hours or until frozen solid.
Notes
- If you aren’t a fan of pineapple, feel free to use another fruit. I suggest using frozen or canned as they work better in this application than fresh does.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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