Homemade Pineapple Ice Cream Recipe (No-Churn)

Beat the heat with this Homemade Pineapple Ice Cream—a creamy, no-churn pineapple ice cream recipe that’s your ticket to a tropical vacation in every bite!

Made with simple ingredients like heavy cream and crushed pineapple, this ice cream base requires no fancy equipment like a Cuisinart ice cream maker or KitchenAid ice cream attachment.

On a hot summer day, whip it up in about 5-7 minutes, freeze it, and enjoy the best results—no churn ice cream recipes needed. It’s a sweet, refreshing escape that’s perfect for beginners or anyone craving a taste of paradise.

I first dreamed up this homemade ice cream on a blistering summer afternoon, longing for a pina colada by the beach. With just 4 simple ingredients, like my Strawberry Ice Cream recipe, it’s easy because there’s no custard base or whisking egg yolks here.

The crushed pineapple blends into the heavy cream for a silky finish, and in about 5-7 minutes, it’s ready to freeze. Now, it’s my go-to for —a pineapple ice cream recipe that’s simple, delicious, and oh-so-addictive! It’s about to become one of your favorite Dessert Recipes!

Table of Contents

• Why You’ll Love This Homemade Pineapple Ice Cream
• What You’ll Need for This Recipe
• Ingredients
• How To Make No Churn Pineapple Ice Cream
• Recipe Tips for the Best Pineapple Ice Cream
• Variations and Add-Ins for Your Ice Cream Base
• What Pairs with Homemade Pineapple Ice Cream?
• How to Store Pineapple Ice Cream
• More Pineapple Dessert Recipes to Explore
• Recipe
• Reviews

Why You’ll Love This Homemade Pineapple Ice Cream

• No-Churn Magic: Skip the Cuisinart ice cream maker—this ice cream base uses heavy cream for creamy perfection.
• Tropical Twist: Crushed pineapple delivers a tropical vacation vibe, no plane ticket required.
• Fast Prep: With only 4 ingredients, it’s ready in minutes, ideal for a hot summer day craving.
• Versatile: Customize it—think pina colada or a swirl of caramel (details below!). It will likely become of of the most requested Summer Desserts.

What You’ll Need for This Recipe

Ingredients

• Crushed Pineapple (16 oz, drained): Canned works best for a smooth ice cream base—fresh pineapple can be too acidic (bromelain can curdle dairy unless cooked on medium heat first). Add a splash of lemon juice if using fresh for balance.
• Heavy Cream (16 oz, 2 cups): The star of this no-churn recipe—whip it to soft peaks. Don’t swap for a milk mixture; only heavy cream delivers the right texture.
• Sweetened Condensed Milk (14 oz, 1 can): Sweetens and smooths the homemade ice cream. For a bolder kick, add 2 tsp brown sugar.
• Vanilla Extract (½ tsp): Deepens the flavor. Try vanilla bean paste for specks of richness in your pineapple ice cream recipe.

Pro Tip: Stick to these simple ingredients for the best results. Extra liquids (beyond extracts or a hint of lemon juice) can lead to freezer burn or an icy finish.

Equipment

• Hand or stand mixer (no KitchenAid ice cream attachment needed)
• Measuring cups and spoons
• Strainer (to drain pineapple)
• Rubber spatula
• Freezer-safe loaf pan or airtight container
• Piece of plastic wrap

How To Make No Churn Pineapple Ice Cream

Whip the Heavy Cream: Pour 2 cups (16 oz) of heavy cream into a large bowl. Using a hand or stand mixer, whip on medium speed for about 5-7 minutes until soft peaks form—light ribbons that droop, not stiff like whipped topping.

Blend the Base: Add the sweetened condensed milk and vanilla extract to the ice cream base. Whip until smooth and thoroughly combined.

Stir in Pineapple: Drain the crushed pineapple well (too much juice = icy texture), then fold it in with a spatula.

Freeze: Pour the mixture into a freezer-safe loaf pan or airtight container. Cover with a piece of plastic wrap pressed onto the surface, then freeze for 6-8 hours until solid. No ice bath or medium heat required!

Recipe Tips for the Best Pineapple Ice Cream

• Fresh Pineapple Hack: If using fresh pineapple, cook it briefly on medium heat with a splash of lemon juice to neutralize bromelain, then cool before adding.
• Soft Peaks Made Easy: Stop when the heavy cream forms gentle ribbons—overwhipping risks a grainy homemade ice cream.
• Drain Thoroughly: Remove pineapple juice to avoid freezer burn and keep it creamy.
• Chill Your Gear: Cold tools speed up whipping on a hot summer day.
• Fresh Pineapple Hack: If using fresh pineapple, cook it briefly on medium heat with a splash of lemon juice to neutralize bromelain, then cool before adding

Variations and Add-Ins for Your Ice Cream Base

Customize this pineapple ice cream recipe without extra liquid (beyond extracts):

• Pina Colada Dream: Add ½ tsp coconut extract and ¼ cup toasted coconut for a pina colada twist.
• Fruit Mix-Ins: Fold in cherries, peaches, or raspberries—keep it chunky, not juicy.
• Caramel Swirl: Swirl in store-bought caramel sauce before freezing for decadence.
• Tropical Glow: A drop of yellow food coloring amps up the tropical vacation feel.
• Flavor Play: Try ¼ tsp almond extract or lemon juice for a zesty kick.

What Pairs with Homemade Pineapple Ice Cream?

Scoop it solo or level up:

• Dessert Companion: Top a coconut cake, blondie, or .
• Sweet Toppings: Drizzle with hot caramel, pineapple sauce, or honeyed walnuts.
• Tropical Treat: Use like vanilla ice cream in floats or with grilled fresh pineapple.

How to Store Pineapple Ice Cream

• Freezer: Keep in an airtight container with a piece of plastic wrap pressed on top for up to 3 months—no freezer burn here!
• Serving: Soften for 5-10 minutes before scooping—pure bliss awaits.

I sneak spoonfuls straight from the freezer—it’s my hot summer day guilty pleasure.

More Pineapple Dessert Recipes to Explore

Try some other refreshing pineapple recipes, including Pineapple Delight – A tropical treat, Pineapple Casserole – a sweet and salty casserole, Pineapple Salsa – a sweet and spicy salsa, and Cherry Pineapple Dump Cake – an easy 6-ingredient dessert!

Share your twist on this recipe in the comments—I can’t wait to hear!