Homemade No-Churn Pineapple Ice Cream Recipe (4 ingredients)
Craving a refreshing treat without the hassle of an ice cream machine? Look no further than this Homemade No-Churn Pineapple Ice Cream Recipe!
Servings: Cups
Equipment
- 1 Electric mixer
- 1 freezable container
- 1 food processor
Ingredients
- 16 ounces Pineapple (fresh or frozen) measured, then pureéd
- 2 cups heavy whipping cream chilled
- 14 ounces sweetened condensed milk 1 can
- 1 tablespoon lemon juice freshly squeezed
Instructions
- In a food processor, blend the pineapple chunks until smooth, then set aside.16 ounces (453.6 g) Pineapple (fresh or frozen)
- Over a large bowl, beat the heavy whipping cream at high speed until stiff peaks form.2 cups (473.2 ml) heavy whipping cream
- Stir in the sweetened condensed milk, lemon juice, and the blended pineapple.14 ounces (396.9 g) sweetened condensed milk, 1 tablespoon lemon juice
Notes
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.
