No Churn Pineapple Ice Cream
This sweet, tart homemade Pineapple Ice Cream is a real winning recipe. It’s the perfect tropical dessert to enjoy on a hot summer day. It’s a crowd-pleaser!
Servings: 6
Calories: 242kcal
Ingredients
- 2 cups heavy cream
- 2 cups diced pineapple
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla
Instructions
- Combine the diced pineapple, condensed milk, and vanilla in a blender. Blend the ingredients together on medium speed until smooth and homogenous. You may need to stop the blender a few times and scrape down the sides.
- In a large mixing bowl, use an electric hand mixer to whip the cream into stiff peaks. This should take about 3-5 minutes.
- Add the pineapple mixture to the mixing bowl and gently fold the mixture together until combined.
- Pour the ice cream into a 9x5 inch loaf pan and cover it with plastic wrap. Place the ice cream in the freezer and let it sit for 6 hours.
- Scoop, serve, and enjoy!
Notes
- Storage directions: Store this ice cream in your freezer for up to 2 months.
- Fold in extra pineapple: For texture, you may fold in extra bits of pineapple before you freeze it.
- Cover it properly: Ensure the plastic wrap is tight and touching the top of the ice cream to prevent ice crystals from forming.
Nutrition
Calories: 242kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 96mg | Potassium: 372mg | Fiber: 1g | Sugar: 37g | Vitamin A: 300IU | Vitamin C: 28mg | Calcium: 252mg | Iron: 0.3mg