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Craving a creamy, tropical treat-without breaking out an ice cream maker? This no-churn pineapple ice cream recipe is the easiest way to bring that old-fashioned, homemade flavor to your kitchen.
With just four ingredients, this no-churn pineapple ice cream is quick, ultra-creamy, and bursting with tropical sunshine in every bite.
I grew up on old-fashioned pineapple ice cream every summer here in South Texas, but now I skip the churn and go straight to the freezer for a scoopable, fuss-free dessert.
Wondering how to make pineapple ice cream without special equipment? You'll have a batch ready in minutes-perfect for cooling off or brightening up your dessert table any time of year.
Table of Contents
- Why I Love This Pineapple Ice Cream
- 🍍 Recipe at a Glance
- What Makes This Recipe Work
- Ingredient Notes & Possible Swaps
- 👩🍳 How To Make Pineapple Ice Cream (No-Churn)
- 🔥 Pro Tips for Pineapple Ice Cream Success
- 🍍 Variations & Serving Suggestions
- 🧊 Storage & Make-Ahead Tips
- ❓ FAQ: Pineapple Ice Cream
- Recipe
- Reviews
Why I Love This Pineapple Ice Cream
Growing up in South Texas, summer meant pool parties, porch swings, and homemade ice cream-the good kind, with chunks of fruit and sweet, creamy flavor that made everything feel cooler.
These days, I skip the churning and go straight to the freezer with this no-churn version. It's simple, sweet, and loaded with real pineapple flavor-plus, every batch is packed with that tropical pineapple punch. No other homemade ice cream I've tried brings out the sunshine like this, and you can whip it up in just 10 minutes.
🍍 Recipe at a Glance
Craving creamy, tropical ice cream but don’t want to break out the machine? Here’s what you need to know about this incredibly easy, no-churn recipe:
- Prep Time: 10 minutes
- Freeze Time: 8 hours or overnight
- Yields: 12 servings
- Main Ingredients: Just 4 simple ingredients! (Heavy Cream, Sweetened Condensed Milk, Vanilla, Crushed Pineapple)
- Special Equipment: Hand mixer (or stand mixer), loaf pan or freezer-safe container. No ice cream maker needed!
- Why You’ll Love It: Ultra-creamy, bursting with pineapple flavor, and effortlessly scoopable.
What Makes This Recipe Work
This ice cream gets its smooth, scoopable texture from a combo of whipped cream and sweetened condensed milk-no eggs or stovetop cooking needed. The high sugar content in the condensed milk helps prevent ice crystals, so your ice cream stays extra creamy.
- Heavy whipping cream: Adds richness and airiness when whipped to stiff peaks. Use full-fat for best results.
- Sweetened condensed milk: Brings sweetness and creaminess, and keeps your ice cream soft and scoopable by lowering the freezing point.
- Vanilla: Rounds out the tropical flavor. Real vanilla extract gives the best flavor.
- Drained crushed pineapple: Keeps the mixture thick and creamy without excess liquid. (Don't skip draining! Too much juice can lead to an icy texture. Avoid fresh pineapple, as its natural enzymes can curdle dairy-based mixtures.)
Ingredient Notes & Possible Swaps
Here's what you'll need to make this no-churn pineapple ice cream-and what to know if you're tempted to swap:
Heavy Whipping Cream
Can I use something else?
- Full-fat heavy cream is essential for the signature creamy, scoopable texture of no-churn ice cream. Lighter creams or milks just won't whip or set the same way-skip the substitutions here for best results. Make sure it's cold so it whips easily and holds its shape.
Sweetened Condensed Milk
Can I use evaporated milk or less condensed milk?
- No-this ingredient is critical for both sweetness and the creamy texture that prevents ice crystals. Substituting or reducing will leave your ice cream icy, not creamy. Use one full 14-ounce can.
Vanilla Extract
What if I don't have vanilla?
- You can experiment with a tiny pinch of coconut or almond extract for a flavor twist, but vanilla balances the pineapple and gives the classic taste. If possible, stick with vanilla. Use just ½ teaspoon for a warm, sweet undertone.
Crushed Pineapple
Can I use fresh pineapple?
- No-don't use fresh! The enzymes in fresh pineapple (bromelain) can curdle dairy and create a bitter, unpleasant flavor.
Can I use pineapple tidbits or chunks?
- Only if you chop them very finely and still drain well. Large pieces can freeze hard and affect the creamy texture. Use one 16-ounce can, drained extremely well.
Optional Mix-Ins:
If you want to play with flavors, try folding in a little sweetened shredded coconut, a sprinkle of lemon or lime zest, or even a splash of coconut rum for a grown-up twist. Just keep the main base as written for best results!
👩🍳 How To Make Pineapple Ice Cream (No-Churn)
Follow these simple steps for perfectly creamy, homemade no-churn pineapple ice cream:
1. Whip the Cream:
In a large, chilled mixing bowl, use a hand mixer (or stand mixer with whisk attachment) to whip the cold heavy cream on medium-high speed for 3-5 minutes, or until very stiff peaks form. The cream should hold its shape firmly when you lift the beaters-no drooping.
(Tip: Chilling the bowl and beaters helps the cream whip faster and fluffier.)
2. Mix the Base:
In a separate medium bowl, stir together the sweetened condensed milk and vanilla extract until well combined.
3. Gently Fold:
Add about one-third of the whipped cream to the condensed milk mixture. Gently fold with a rubber spatula to lighten the base. Then, add the remaining whipped cream and continue to gently fold until just combined and no white streaks remain-being careful not to deflate the whipped cream.
4. Add Pineapple:
Carefully fold in the well-drained crushed pineapple until evenly distributed throughout the ice cream base.
5. Freeze:
Transfer the mixture to a 9×5-inch (or similar) freezer-safe loaf pan or airtight container. Smooth the top with a spatula.
Cover tightly with a lid or press a piece of plastic wrap directly onto the surface before covering to prevent ice crystals and freezer burn.
Freeze for at least 8 hours, or (ideally) overnight, until completely solid.
🔥 Pro Tips for Pineapple Ice Cream Success
- Chill everything: For fluffiest whipped cream, chill your bowl and beaters for 10-15 minutes before starting.
- Go for stiff peaks: Whip your heavy cream until it stands straight up on the beaters-don't stop at soft peaks!
- Drain, then drain again: Squeeze as much liquid from the crushed pineapple as possible (a fine-mesh sieve or pressing with the back of a spoon works best) to prevent icy texture.
- Fold, don't stir: Gently fold ingredients together to keep the mixture light and airy. Stirring too hard will deflate all that lovely whipped cream.
- Cover tightly: Press plastic wrap directly on the surface before sealing the container to avoid freezer burn and ice crystals.
- Scoop smart: For best scooping, let your ice cream sit at room temp for 5-10 minutes before serving. A quick dip of your scoop in warm water makes perfect rounds-just like the pros do!
🍍 Variations & Serving Suggestions
Make It Your Own:
- Tropical Twist: Fold in sweetened shredded coconut or a swirl of pineapple jam for extra texture and flavor.
- Zesty Upgrade: Add a little lemon or lime zest to the base for a bright, citrusy pop.
- Grown-Up Indulgence: Stir in a splash of coconut rum or white rum (just 1-2 tablespoons) for a boozy island vibe.
- Berry Blast: Mix in a handful of finely chopped strawberries or mango for a fruit-packed treat.
- Nutty Crunch: For added texture, fold in or top with toasted macadamia nuts, pecans, or pistachios just before serving.
How to Serve:
Once your pineapple ice cream is perfectly frozen, here are some delicious ways to enjoy it:
- Classic Scoops: Pile into bowls or crispy waffle cones for the full ice cream shop experience.
- Sundae Style: Drizzle with honey, top with toasted coconut, or add extra pineapple chunks.
- Tropical Parfait: Layer with crushed graham crackers and whipped cream in glasses for a show-stopping dessert.
- On the Side: Serve a scoop alongside coconut cake or grilled pound cake for the ultimate summer pairing.
- Cobbler & Dump Cake Topper: A scoop of pineapple ice cream is amazing on warm Raspberry Cobbler or Cherry Pineapple Dump Cake.
- DIY Sundae Bar: Pair with No-Churn Strawberry Ice Cream, Cookies & Cream, or Blueberry Cheesecake Ice Cream for your own summer ice cream bar!
🧊 Storage & Make-Ahead Tips
Once your delicious pineapple ice cream is ready, here's how to store it, make it ahead, and ensure perfect scoops every time:
How long will it keep?
Store your pineapple ice cream in an airtight container in the freezer for up to 2 weeks. After that, the texture may become icier, but it's still safe to eat.
Best storage & freezer burn prevention:
Use a 9×5-inch loaf pan or any freezer-safe container with a snug lid. For maximum protection against ice crystals and freezer burn, press a piece of plastic wrap or parchment directly onto the surface before sealing the container. Keep it toward the back of your freezer, where the temperature stays cold and steady.
How to serve from frozen:
For the smoothest scoops, let the ice cream sit at room temp for 5-10 minutes before serving. (Dipping your scoop in warm water helps too!)
Make ahead:
This no-churn ice cream is perfect for making ahead. Prep and freeze up to a week before your event for maximum creaminess and flavor.
Refreezing:
You can refreeze leftovers, but for best texture, try to minimize thawing and re-freezing cycles.
❓ FAQ: Pineapple Ice Cream
No. Fresh pineapple contains an enzyme called bromeliad, which can curdle dairy and cause a bitter taste. Canned, well-drained crushed pineapple is essential for the best texture and flavor in this recipe.
This recipe relies on heavy cream and sweetened condensed milk for its creamy texture. While you could experiment with full-fat coconut cream and sweetened condensed coconut milk, the texture and flavor will be different-and results may vary. For a true dairy-free pineapple ice cream, search for a dedicated coconut milk-based recipe
Icy texture is usually caused by too much liquid in the base-always drain your pineapple thoroughly! Whipping the cream to very stiff peaks and folding gently also keeps the texture creamy. If your freezer runs very cold or the ice cream is stored too long, it can also become harder; let it sit at room temp for a few minutes before scooping.
For best flavor and texture, enjoy within 2 weeks. It will keep longer, but may get icier over time.
No. The sweetened condensed milk not only sweetens, but also helps prevent ice crystals and keeps your ice cream creamy. Reducing it will make the ice cream icy and less scoopable.
You can skip it or substitute a small pinch of coconut or almond extract for a fun twist, but vanilla helps balance the tropical flavors and adds depth.
Nope! This is a true no-churn recipe-no ice cream maker, eggs, or stovetop needed. Just a bowl, a hand (or stand) mixer, and your freezer.
Let your ice cream sit at room temperature for 5-10 minutes before serving. Dipping your scoop in warm water helps make smooth, round scoops-just like the pros!
If you’re looking for more pineapple recipes, be sure to check out my Pineapple Casserole recipe, Pineapple Salsa, and Cherry Pineapple Dump Cake.
Tried this pineapple ice cream? I'd love to hear how it turned out! Drop a comment below with your favorite mix-ins, your ice cream memories, or any questions you have. And if you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating or share it with a fellow pineapple lover!
Recipe
Ingredients
- 16 ounces heavy whipping cream (2 cups)
- 14 ounces sweetened condensed milk (1 can)
- 1/2 teaspoon vanilla
- 16 ounces crushed pineapple (drained)
Instructions
- Add 2 cups or 16-ounces of whipping cream in a stand mixer or in a large bowl. Using the stand or hand mixer, whip the cream for about 3 – 5 minutes on medium speed or until it forms soft peaks.
- Add the 14-ounce can of sweetened condensed milk and 1/2 teaspoon vanilla. Whip to combine.
- Add in 16-ounces of crushed pineapple that has been drained and stir.
- Pour the pineapple ice cream into a freezer-safe loaf pan or dish. Cover and freeze the ice cream for 8 hours or until completely frozen.
Angelina says
WOW, sounds so easy! I’m definitely going to make it this week. Thanks, Michelle 🙂
Michele says
Hi Angelina,
It is easy. Let me know how you like it once you have tried it.
Thanks,
Michele
Veronica says
Do you drain the crushed pineapple??
Michele says
Hi Veronica,
Yes. Drain the crushed pineapple. I updated the recipe to specify that the crushed pineapple is drained. Thanks for asking.
Michele
Cathy says
The ice cream was VERY hard. Had to leave it out for a while to be able to scoop. Is it supposed to be that hard?
Michele says
Hi Cathy,
It must have been very solidly frozen. Just leave it out for a little bit to soften up. It depends on how long you freeze it and how cold the freezer is.
Thanks,
Michele