Looking for a creamy, tropical treat that doesn’t require an ice cream maker?
This easy no-churn pineapple ice cream is made with just four ingredients and zero fancy equipment. It’s cold, creamy, fruity, and ready to freeze in minutes. A perfect way to beat the South Texas heat — or bring a little sunshine to your dessert table any time of year.
Table of Contents
💛 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. Bonus: you can whip it up in 10 minutes flat.
📌 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.
- Heavy whipping cream – Adds richness and airiness when whipped to stiff peaks.
- Sweetened condensed milk – Brings sweetness and creaminess, and helps prevent ice crystals.
- Vanilla – Rounds out the tropical flavor.
- Drained crushed pineapple – Keeps the mixture thick and creamy without excess liquid. (Don’t skip draining! It makes a difference in texture.)
🍍 Ingredient Notes & Substitutions
Here’s what you’ll need to make this no-churn pineapple ice cream:
- Heavy Whipping Cream – Make sure it’s cold so it whips easily and holds its shape.
- Sweetened Condensed Milk – This acts as both sweetener and stabilizer. One full 14-ounce can.
- Vanilla Extract – Just ½ teaspoon for a warm, sweet undertone.
- Crushed Pineapple – Use one 16-ounce can, drained well. Using undrained pineapple adds too much liquid and can make the ice cream icy.
No swaps needed — this one’s delicious in its simplest form.
👩🍳 How To Make Pineapple Ice Cream (No-Churn)
Whip the cream.
In a large mixing bowl, whip the cold heavy cream with a hand mixer until stiff peaks form.
Mix the base.
In a separate bowl, stir together the sweetened condensed milk and vanilla extract.
Fold.
Gently fold the whipped cream into the condensed milk mixture until combined.
Add pineapple.
Fold in the drained crushed pineapple.
Freeze.
Transfer the mixture to a freezer-safe container. Smooth the top and cover. Freeze for at least 8 hours or overnight.
📝 Tips for Success
- ❄️ Chill your bowl and beaters before whipping cream for best volume.
- 🍍 Drain your pineapple well. Excess juice can lead to an icy texture.
- 🧊 Freeze overnight for firmer scoops.
- 🔁 Store in an airtight container with a piece of plastic wrap pressed directly on the surface to help prevent freezer burn.
🍹 Variations & Serving Suggestions
- 🥥 Tropical Vibes: Stir in ¼ cup sweetened shredded coconut.
- 🍋 Brighten it up: Add 1 teaspoon lemon or lime zest to the base.
- 🍹 Adult twist: Mix in 1–2 tablespoons of white or coconut rum.
- 🍦 Serving ideas: Scoop into waffle cones, top with toasted coconut, pineapple chunks, or a drizzle of honey.
❓ FAQs
I don’t recommend it. Fresh pineapple contains bromelain, an enzyme that can react with dairy and make the mixture watery or bitter. Canned is best here.
You can reduce the condensed milk slightly, but it may affect the texture. Start with 12 ounces if you’d like it less sweet and see how it works for you.
Up to 2 weeks in the freezer. Just be sure to store it in an airtight container to maintain the texture and flavor.
🍨 More Ice Cream & Frozen Treats
- No-Churn Strawberry Ice Cream
- Blueberry Cheesecake Ice Cream
- Strawberry Pineapple Smoothie
- Piña Colada Cake
- Pineapple Delight – A Tropical Treat
Tried it? Leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below. I’d love to hear how it turned out—or your own favorite ice cream memory!
📋 Recipe Card
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