Creamy Pineapple Delightfully Refreshing Treat (Printable Version)
Silky tropical pineapple frozen custard with vanilla—bright, creamy, and freezer-ready for warm-weather scoops.
# What You Need:
→ Pineapple Base
01 - 2 cups fresh pineapple, diced or canned pineapple, drained and diced
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
# Directions:
01 - Combine diced pineapple, granulated sugar, and lemon juice in a saucepan. Cook over medium heat for 5 minutes until pineapple softens and sugar dissolves. Allow mixture to cool to room temperature.
02 - Transfer cooled pineapple mixture to a blender or food processor. Process until completely smooth.
03 - In a large bowl, whisk together heavy cream, whole milk, vanilla extract, and salt until fully combined. Add pineapple purée and mix thoroughly.
04 - Cover bowl and refrigerate mixture for at least 2 hours until well chilled.
05 - Pour chilled mixture into an ice cream maker. Churn according to manufacturer’s directions, usually 20 to 30 minutes, until thick and creamy.
06 - Transfer ice cream to a freezer-safe container. Cover and freeze for a minimum of 4 hours or until fully set.
07 - Allow ice cream to sit at room temperature for about 5 minutes before scooping for easier serving.
# Expert Tips:
01 -
- Your secret weapon when you need a dessert that feels both indulgent and light.
- It’s become my go to when guests request something refreshing but a little out of the ordinary.
02 -
- I once skipped cooling the pineapple mixture and ended up with ice crystals instead of creaminess—patience pays off.
- Adding the pineapple while still warm will dull the flavor, so always let it cool before blending.
03 -
- If you want the creamiest texture, don’t rush the chill—cold base means smoother ice cream.
- A tiny pinch of salt wakes up the pineapple flavor like you wouldn’t believe.