No Churn Pineapple Ice Cream
A refreshing and tropical ice cream made without an ice cream machine, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups fresh pineapple, pureed Can substitute with canned pineapple in juice.
- 1 cup heavy cream For lighter options, use light coconut milk or a dairy-free milk.
- 14 oz sweetened condensed milk Can substitute with sugar-free or natural sweeteners.
- 1 tsp vanilla extract
Instructions
Preparation
- Start by preparing your fresh pineapple. Remove the skin and core, then chop it into small chunks. Place the pineapple in a blender and puree it until smooth.
- In a mixing bowl, combine heavy cream and vanilla extract. Using a hand mixer or stand mixer, whip the cream until soft peaks form, about 3-5 minutes.
- In another bowl, pour in sweetened condensed milk. Add the pineapple puree and mix thoroughly until smooth.
- Gently fold the whipped cream into the pineapple mixture, being careful not to deflate the cream.
- Pour the mixture into an airtight container and smooth the top with a spatula.
- Cover tightly and freeze for at least 4 hours or until firm.
- When ready to serve, let the container sit for about 5 minutes for easier scooping.
- Serve into bowls and enjoy! Customize with toppings like toasted coconut flakes, nuts, or chocolate sauce.
- Make sure to seal and store any leftovers back in the freezer.
Notes
For added zest, include lime juice or shredded coconut. Enjoy fresh within the first week for best texture.