Why You’ll Love This Recipe
This No-Churn Pineapple Ice Cream is the perfect tropical treat that’s as easy to make as it is delicious. You won’t need an ice cream maker, and with just four simple ingredients, this recipe is both quick and satisfying. Its creamy texture combined with the sweet and tangy pineapple flavor will make it a hit with everyone!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- ½ teaspoon vanilla extract
- 1 can (16 oz) canned crushed pineapple, drained
Directions
- In a large bowl, beat the whipping cream on medium speed until soft peaks form, about 3-5 minutes.
- Add the sweetened condensed milk and vanilla extract. Beat until fully combined.
- Gently fold in the drained crushed pineapple with a rubber spatula.
- Pour the mixture into a freezer-safe dish, cover it, and freeze for 6 to 8 hours or until fully frozen.
Servings and Timing
- Servings: 12
- Prep Time: 15 minutes
- Freezing Time: 6-8 hours
Variations
- Different Fruits: Swap pineapple for other fruits like mango, strawberries, or peaches. Just make sure to drain any canned fruit well or use frozen fruit.
- Add-ins: Mix in chocolate chips, nuts, or shredded coconut to add texture and flavor.
Storage/Reheating
- Storage: Store your ice cream in an airtight container in the freezer for up to 2-3 months.
- Reheating: No need to reheat; just let it soften a bit at room temperature before scooping.
FAQs
How long does no-churn pineapple ice cream last?
The ice cream can be stored in the freezer for up to 2-3 months, though it’s best enjoyed sooner.
Can I use fresh pineapple?
It’s better to use canned or frozen pineapple for this recipe as fresh pineapple may not mix as smoothly and could affect the texture.
Is it possible to make this with other fruits?
Yes! Feel free to replace the pineapple with other canned or frozen fruits like mango, strawberries, or peaches.
Can I make this dairy-free?
To make it dairy-free, use a dairy-free whipped cream and a plant-based condensed milk substitute.
Do I need an ice cream maker for this recipe?
No! This is a no-churn recipe, meaning you don’t need an ice cream maker. Just mix the ingredients and freeze.
How do I prevent ice crystals in my ice cream?
To avoid ice crystals, cover the ice cream with plastic wrap before freezing to reduce exposure to air.
How do I serve this ice cream?
Let the ice cream sit at room temperature for a few minutes to soften, then scoop and serve!
Can I double the recipe?
Yes, you can easily double the recipe for a larger batch. Just make sure your freezer-safe dish is large enough.
How can I make the texture creamier?
To make the ice cream even creamier, try using full-fat coconut cream in place of some of the heavy cream.
What should I do if I don't have whipped cream?
If you don't have heavy whipping cream, you can substitute it with a non-dairy alternative like coconut cream or use whipped topping.
Conclusion
This No-Churn Pineapple Ice Cream is the ultimate simple and refreshing dessert, especially for hot summer days. With its tropical flavor and smooth texture, it's a family-friendly favorite you’ll keep coming back to. Whether you stick with pineapple or try different fruit variations, this recipe guarantees a deliciously creamy treat every time.
No-Churn Pineapple Ice Cream Recipe
This No-Churn Pineapple Ice Cream recipe is a refreshing tropical dessert that's quick and easy to make with just four ingredients. No ice cream maker needed, and the creamy texture combined with sweet pineapple flavor will be a hit for everyone! Perfect for hot summer days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 minutes - 8 hours 15 minute
- Yield: 12 servings
- Category: Dessert
- Method: No-Churn
- Cuisine: American, Tropical
- Diet: Vegetarian
Ingredients
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- ½ teaspoon vanilla extract
- 1 can (16 oz) canned crushed pineapple, drained
Instructions
- In a large bowl, beat the whipping cream on medium speed until soft peaks form, about 3-5 minutes.
- Add the sweetened condensed milk and vanilla extract. Beat until fully combined.
- Gently fold in the drained crushed pineapple using a rubber spatula.
- Pour the mixture into a freezer-safe dish, cover it, and freeze for 6 to 8 hours or until fully frozen.
Notes
- For a smoother texture, use canned or frozen pineapple, and ensure it’s drained well.
- You can experiment by adding chocolate chips, nuts, or shredded coconut for extra flavor and texture.
- To avoid ice crystals, cover the ice cream with plastic wrap before freezing.
- For a dairy-free option, substitute heavy cream and sweetened condensed milk with dairy-free versions.
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