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!
Recipe
Pineapple Ice Cream
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