Craving a refreshing treat without the hassle of an ice cream machine? Look no further than this Homemade No-Churn Pineapple Ice Cream Recipe!

Homemade No-Churn Pineapple Ice Cream Recipe (4 ingredients)

Made with just four simple ingredients, including fresh pineapple, this creamy ice cream is a breeze to whip up and perfect for a hot summer day. Say goodbye to store-bought pints and hello to the satisfaction of homemade goodness in every scoop.

Ingredients needed for this Pineapple Homemade Ice Cream

This simple recipe needs only 4 basic ingredients, found in any grocery store:

Heavy cream: Acts as the ice cream base and contributes to the creamy texture of the ice cream.
Sweetened condensed milk: Provides sweetness and helps in achieving the desired consistency without the need for churning.
Pineapple: Whether you opt for frozen fruit or fresh, ripe pineapple, it’s the star ingredient, bringing out the unmistakable taste of pineapple that makes this recipe unique. It serves as the main component of the ice cream.
Lemon juice: Adds a hint of acidity, balancing the sweetness of the condensed milk and enhancing the overall flavor profile of the ice cream.

Take a look at the printable recipe card at the bottom of this post for the full recipe.

Add-ons and Substitutions for this Homemade Pineapple Ice Cream Recipe

Here are a few add-ons and substitutions to make this delicious ice cream recipe a little different from the original recipe:

Add-ons:

Pineapple Coconut Ice Cream (piña colada flavor): Sprinkle toasted coconut flakes on top for added texture and tropical flavors.
Chopped Nuts: Fold in chopped nuts like macadamia or almonds for a crunchy element.
Crushed Graham Crackers: Mix in some crushed graham crackers to mimic the flavors of a pineapple upside-down cake.
Mini Chocolate Chips: Stir some mini chocolate chips for a contrast to the fruity pineapple flavor.
Rum Extract: Add a splash of rum extract for a hint of tropical flair and depth of flavor.

Substitutions:

Vegan Pineapple Ice Cream: Replace the heavy cream with coconut cream or a dairy-free alternative for a vegan-friendly version.
Other Fruits: Experiment with different fruits like mango, banana, or strawberries for different flavor variations.
Lime Juice: Swap the lemon juice with lime juice for a slightly different citrus twist.
Greek Yogurt: Substitute a portion of the heavy cream with Greek yogurt for a tangier flavor and added protein.

How to make this Easy Pineapple Ice Cream

In a food processor, blend the pineapple chunks until smooth, then set aside.

Over a large bowl, beat the heavy whipping cream at high speed until stiff peaks form.

Stir in the sweetened condensed milk, lemon juice, and the blended pineapple.

Spread your ice cream mixture in an even layer in a loaf pan or a freezable airtight container, and smooth it out with the back of a spoon.

Adding the sweetened condensed milk to the whipped cream

Homemade No-Churn Pineapple Ice Cream Recipe ready to freeze

Freeze for at least 6 hours or overnight before serving.

Expert Tips

Chill the metal bowl and whisk attachment in the freezer for 10 minutes beforehand to speed up the whipping process and best results.
Whip the heavy cream until it reaches soft peaks for a smooth texture. For a softer, more soft serve pineapple ice cream, whip the cream just shy of forming soft peaks. For a firmer ice cream, continue beating until stiff peaks form.
Before placing your ice cream in the freezer, cover it to prevent ice crystals and freezer burn. If your container doesn’t seal well, place a piece of plastic wrap between the lid and the container.
Stick to the ingredients specified in the recipe: use full-fat sweetened condensed milk and avoid low-fat or low-sugar versions. Opt for full-fat heavy whipping cream rather than any low-fat substitutions for a rich and creamy result.
Allow your ice cream to freeze overnight to make sure it sets properly before serving.

Frequently Asked Questions

Can I use canned pineapple instead of fresh pineapple?

Absolutely, you can use canned pineapple as a substitute for fresh pineapple in this recipe.

If you opt for canned pineapple, ensure it’s drained well to avoid excess liquid in the mixture.

Can I use a hand mixer instead of a stand mixer for whipping the cream?

Certainly, you can use a hand mixer instead of a stand mixer to whip the cream. Although a stand mixer is convenient, a hand mixer does the job just as well for getting soft peaks. Just make sure you’ve got a big bowl and mix the cream at high speed until it’s nice and fluffy.

Is it necessary to cover the ice cream before freezing it?

Covering the ice cream before freezing is a must to keep it fresh and avoid ice crystals and freezer burn. These can mess with the texture and flavor over time, so make sure you tightly cover the container with plastic wrap or a snug lid before popping it in the freezer.

Can I use a plastic container instead of a metal loaf pan for freezing?

You can totally use a plastic container or any shallow container instead of a metal loaf pan for freezing the ice cream mix. Just make sure whatever container you pick is safe for the freezer and seals well to keep everything nice and fresh.

Will using low-fat sweetened condensed milk affect the texture of the ice cream?

If you’re thinking about using low-fat sweetened condensed milk instead of full-fat, keep in mind it might make your ice cream less creamy and rich. Full-fat condensed milk gives that smooth texture and indulgent taste.

Take a look at the photos and links below for more No-Churn Ice Cream Recipes, or follow this link for some Frozen dessert recipes.