Food and Recipes Desserts Ice Cream Pineapple No-Churn Ice Cream 5.0 (1) 1 Review Sweet frozen treat meets tropical vacation. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 12, 2023 Save Rate PRINT Share Close Photo: Jennifer Causey; Food Stylist: Chelsea Zimmer Active Time: 15 mins Freeze Time: 6 hrs Cool Time: 30 mins Total Time: 6 hrs 45 mins Servings: 8 Jump to recipe Need a really good reason to scream? We've got one: It's ice cream season! Enjoy this pineapple ice cream on its own, or serve it topped on a buttery pound cake for any occasion that requires a light, bright, fruity treat. There are few things that make our Southern hearts happier than the time of year when we can use fresh seasonal fruit from the farmers' market to whip up a family-favorite treat. Here, fresh pineapple is the star of the show. Grab some heavy cream and condensed milk, and you're ready to make a bright, tangy homemade pineapple ice cream that's sure to satisfy. When it comes to prepping and planning, it's important to consider when you'll be serving the ice cream. While it only requires 15 minutes of hands-on time, it does need about six hours to freeze to perfection. Also, make sure to have a ripe pineapple ready to cut up for this recipe. Learn how to cut a pineapple, and whipping up this ice cream will happen faster than you can open a can of fruit. What Is No-Churn Ice Cream? Making no-churn ice cream is a quick way to mimic the texture of churned ice cream, when an ice cream base is simultaneously whipped and frozen in an ice cream machine. In this pineapple ice cream recipe, the whipped cream provides air while the condensed milk sweetens and works to keep the mixture scoopable when frozen. It's shockingly smooth and creamy. What Coes Pineapple No-Churn Ice Cream Taste Like? No-churn ice cream tastes just as good, if not better, than store-bought ice cream. It's creamy, luscious, and ready to be transformed into any flavor you can imagine. Use this recipe as a base, and swap out the pineapple for any pureed fruit you like. You'll be using up all that overripe fruit in the most delicious way. How Do You Keep No-Churn Ice Cream From Getting Icy? There's nothing worse than an icy batch of ice cream. For this pineapple ice cream, parchment paper is placed over the ice cream before freezing to help ensure a smooth result. You can also try adding a splash of alcohol (vodka, rum, bourbon, etc.) when whipping up your no-churn ice cream to help lower the freezing temperature and prevent crystals from forming. How To Make Pineapple No-Churn Ice Cream This pineapple ice cream comes together in just a few simple steps. The full recipe is below, but here's a brief recap: Step 1. Blend the fruit: Puree fresh pineapple, and empty it over a strainer. Keep the liquid but discard any solids.Step 2. Cook fruit: Add the fruit to a saucepan, and boil for one minute; then cool to room temperature. Step 3. Make whipped cream: Whip heavy cream to stiff peaks, fold in condensed milk, and pineapple puree.Step 4. Freeze: Pour pineapple ice cream mixture into a loaf pan, and try to be patient while you wait for the mixture to freeze until scoopable. Editorial contributions by Katie Rosenhouse. Cook Mode (Keep screen awake) Ingredients 5 cups chopped fresh pineapple (2 lb., 1 oz.) 1 1/2 cups cold heavy whipping cream 1 (14-oz.) can sweetened condensed milk Fresh pineapple wedges Directions Puree pineapple: Process chopped pineapple in a blender until smooth, about 30 seconds. Pour through a fine mesh strainer into a small saucepan; discard solids. (You should have 1 1/2 to 2 cups strained puree; save anything in excess of 2 cups for smoothies or cocktails.) Bring puree to a boil over medium-high heat. Boil, undisturbed, 1 minute; remove from heat. Let cool completely to room temperature, about 30 minutes. Make ice cream mixture: Place whipping cream in a chilled large metal bowl. Beat with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Spoon about 1/4 cup whipped cream into a separate bowl; stir in condensed milk, and fold mixture back into whipped cream in chilled bowl. Fold in cooled pineapple puree. Freeze ice cream: Spoon pineapple mixture into a chilled freezer-safe 8-x-4-inch loaf pan; cover with parchment paper, lightly pressing parchment directly on surface of mixture. Freeze until firm, about 6 hours. Serve with pineapple wedges. Frequently Asked Questions Why is my pineapple ice cream bitter? The pineapple in this recipe is heated to help neutralize bromelain, which is an enzyme present in pineapple that can react with the dairy in cream causing a bitter taste. How do you ripen a pineapple quickly? Planning to make this ice cream and want to make sure your pineapple is ripe? Place the pineapple in a large paper bag along with an apple or banana. Fold down the top to seal and leave at room temperature. The pineapple should ripen in 1 to 2 days. Could I make this using an ice cream machine? Ice cream machines are typically best used with a custard-based ice cream, which is a mixture of milk, cream, sugar, egg yolks, and flavorings. This non-churn recipe is not recommended for use in an ice cream machine. How else can I flavor this Pineapple No-Churn Ice Cream? The best part of homemade ice cream is that you can get creative! Try adding a splash of rum, some lime zest, a swirl of graham cracker crumbs or caramel, shredded coconut, or even macadamia nuts to keep that tropical theme going. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more