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.
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.