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Overhead view of single serving of pineapple ice cream in white bowl with blue background with whole pineapple sliced vertically with orange napkin and 2 spoons.

Pineapple Ice Cream

Pineapple Ice Cream is a sweet, creamy no churn ice cream that makes a delightful summer dessert.
Course Dessert
Cuisine American
Keyword Ice Cream, Pineapple Dessert, Pineapple Ice Cream, Summer Dessert
Prep Time 10 minutes
Cook Time 0 minutes
Freeze 8 hours
Total Time 8 hours 10 minutes
Servings 12
Calories 260kcal



  • 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.



Recipe Tips 

This pineapple ice cream recipe is definitely beginner level.
The hardest part is the actual whipping of the cream. You want the cream to come to a soft peak.
Soft peak is when the cream is whipped and air is incorporated throughout but it does not stand up like a traditional whipped cream, which would be the stiff peak stage.
While whipping the cream, just whip it until a light ribbon pattern is shown through the cream, it should not hold its shape but slightly droop back into the bowl.


Calories: 260kcal | Carbohydrates: 25g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 63mg | Sodium: 57mg | Potassium: 198mg | Fiber: 1g | Sugar: 23g | Vitamin A: 663IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 1mg