Description
This No Churn Pineapple Ice Cream recipe is a simple and refreshing dessert that requires no ice cream maker. Made with fresh pineapple puree, whipped heavy cream, and sweetened condensed milk, it offers a creamy, tropical treat perfect for warm days or any time you crave a sweet, fruity dessert. The method is effortless, involving blending, whipping, folding, and freezing, delivering pure bliss in every scoop.
Ingredients
Scale
Ice Cream Base
- 2 cups fresh pineapple, pureed
- 1 cup heavy cream
- 1 can sweetened condensed milk (14 oz)
- 1 tsp vanilla extract
Instructions
- Puree Pineapple: Place fresh pineapple chunks into a blender and puree until smooth to create the pineapple base for the ice cream.
- Whip Cream: In a mixing bowl, combine the heavy cream and vanilla extract. Use an electric mixer to whip the cream until soft peaks form, which means it holds shape but is still soft and airy.
- Mix Pineapple and Condensed Milk: In a separate bowl, stir together the sweetened condensed milk and pineapple puree until the mixture is smooth and fully blended.
- Fold Whipped Cream: Gently fold the whipped cream into the pineapple and condensed milk mixture. Use a spatula to combine carefully, maintaining the fluffiness of the whipped cream without deflating it.
- Transfer to Container: Pour the ice cream mixture into an airtight container suitable for freezing.
- Freeze: Place the container in the freezer and freeze for at least 4 hours or until the ice cream is firm and scoopable.
- Serve: Scoop the pineapple ice cream into bowls or cones and enjoy immediately for the best texture and flavor.
Notes
- Use fresh pineapple for the best flavor; canned pineapple can be used but drain excess juice.
- Ensure the heavy cream is cold for easier and better whipping.
- When folding, be gentle to keep the ice cream base light and airy for a creamy texture.
- If the ice cream hardens too much in the freezer, let it sit at room temperature for 5-10 minutes before scooping.
