Description
Enjoy the tropical flavors of this creamy No Churn Pineapple Ice Cream made with fresh pineapple puree, whipped cream, and sweetened condensed milk. This simple recipe requires no ice cream maker, making it perfect for a quick, homemade frozen treat that’s both refreshing and indulgent.
Ingredients
Scale
Ingredients
- 2 cups fresh pineapple, pureed
- 1 cup heavy cream
- 1 can sweetened condensed milk (14 oz)
- 1 tsp vanilla extract
Instructions
- Puree the Pineapple: Blend 2 cups of fresh pineapple in a blender until smooth and consistent to create a flavorful base for the ice cream.
- Whip the Cream: In a mixing bowl, combine 1 cup heavy cream and 1 teaspoon vanilla extract; whip with a mixer until soft peaks form to add a light, airy texture.
- Mix Pineapple and Condensed Milk: In a separate bowl, stir together the sweetened condensed milk and pineapple puree until the mixture is smooth and well combined.
- Fold Mixtures Together: Gently fold the whipped cream into the pineapple and condensed milk mixture, ensuring you keep the mixture light and airy for a creamy texture.
- Freeze the Mixture: Pour the combined mixture into an airtight container, then freeze for a minimum of 4 hours or until the ice cream is firm and scoopable.
- Serve: Scoop the pineapple ice cream into bowls or cones and serve immediately for a refreshing treat.
Notes
- Use fresh, ripe pineapple for the best flavor and natural sweetness.
- Do not over-whip the cream to prevent it from becoming grainy or turning into butter.
- Store any leftovers in an airtight container to maintain freshness.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes before scooping.
