Who wouldn’t love cold, refreshing pineapple ice cream on those hot summer days?
This recipe requires no eggs, making it a simple and hassle-free way to enjoy creamy, homemade ice cream.
It’s sweet, creamy, and oh-so-delicious!
Scoop it into a homemade pineapple bowl to make it even more fun!
How to Make Homemade Pineapple Ice Cream Recipe
We all love a frozen treat to keep us cool on those hot and long summer days.
If you’re looking for something new to try and love ice cream and pineapples, then we have the perfect recipe for you!
This no-churn ice cream is ultra creamy and offers you a citrusy tropical flavor that will win you over.
Give it a try for your summer entertaining. No need for an ice cream machine. Learn how to make this ice cream in no time.
Just a few simple ingredients are all you need for this pineapple ice cream recipe.
Ingredients needed to make Pineapple Ice Cream
Pineapple. You will want to dice up your pineapple into cubes and then freeze it. This is going to help give you a super creamy texture once you get it blended up. You’ll also want to use a ripe pineapple, ensuring they are at the peak of their sweetness.
Coconut Milk. Coconut milk is the secret ingredient in this ice cream. It is going to add coconut flavor but also offers a velvety texture to the ice cream.
Maple Syrup. This is the sweetener for this recipe. You could also use honey in replace of the syrup.
You’ll Love This Homemade Ice Cream Recipe because it is:
- Sweet
- Citrusy
- Tangy
- Creamy
- Refreshing
How to make No-Churn Pineapple Ice Cream
Servings: 4 ½- 5 cups
Prep Time: 5 minutes
Blend Time: 1-2 minutes
Freeze Time: 4-5 hours
Equipment Needed:
- High-Speed Blender (or food processor)
- Loaf pan (or something to freeze the ice cream in)
Ingredients:
- 3-4 cups pineapple, chopped and frozen
- 1 cup coconut milk (or whole-fat milk)
- ⅓ cup maple syrup
Toppings
- ½ – 1 cup chopped Pineapple, fresh
Directions:
- Add the pineapple chunks, coconut milk, and maple syrup to your blender and blend for about 60 seconds. Add a squeeze of lemon juice to enhance the pineapple flavor and prevent browning.
- Use the tamper that came with your blender, or scrape the sides, then blend for another 30-60 seconds until everything is nicely blended and creamy.
- Pour, or scrape, into a loaf pan with parchment paper. Smooth the top of the ice cream with the back of a metal spoon, ensuring an even distribution. For an extra touch of sweetness, drizzle some maple syrup on top.
- Cover the pan with a piece of plastic wrap, ensuring it touches the ice cream’s surface. This will prevent ice crystals from forming. Allow to freeze for 4-5 hours in the freezer.
- Allow to thaw for a few minutes, grab an ice cream scoop, run it under hot water, and scoop up the ice cream.
- Add chopped pineapple, and enjoy!
Tip: When serving, scoop the pineapple ice cream into bowls or cones, and garnish with maraschino cherries or toasted coconut for an added flair.
It’s reminiscent of the famous pineapple treat at Disney parks, Disney’s Dole Whip, or piña colada ice cream.
Storing homemade ice cream
I recommend using a loaf pan. Make sure it is covered tightly, and place it farther back on the shelf.
If you place the ice cream on the front of the shelf, it can thaw slightly with the temperature fluctuation and create ice crystals.
The fruit ice cream can easily store in the freezer for 2-3 months.
You can also purchase an airtight container like this one to store your ice cream.
Skip buying store-bought and enjoy fresh and delicious homemade ice cream any night of the week.
Can I use a different milk than coconut milk?
Absolutely, coconut milk was chosen to help with the tropical vibe. However, this recipe will also work well with most other milk or heavy cream!
I find that the coconut gives a pina colada vibe.
Can I do something different than maple syrup?
Yes, you can use honey in replace of maple syrup. You can also reach a liquid agave.
I find that using a liquid sweetener is best, as granulated sugar can give you a crunchy texture, as the sugar won’t break down before it freezes.
Do I have to use frozen pineapple, or can I use fresh?
This recipe requires frozen pineapple. If all you have is fresh pineapple, chop and freeze the pineapple you have, and then make this recipe.
If the pineapple isn’t frozen, it will become watery instead of a creamy texture.
How do you make ice cream with frozen fruit?
You make it in a blender with some milk and a little something to sweeten it, like sugar, maple syrup, or honey.
It is very important to use a high-speed blender to ensure it fully mixes up.
How do I know when this pineapple with ice cream is ready to serve?
Make sure it’s frozen to the point it’s slightly difficult to put a spoon into, then thaw at room temperature long enough to scoop it out with an ice cream scoop after the scoop has been run under hot water.
- Do not thaw the ice cream in the microwave; it will melt in some spots and stay frozen in others. Simply leave it out of the freezer for 5-10 minutes, depending on how you like your ice cream.
- Running the ice cream scoop under hot water before scooping the ice cream will make it easier to scoop and result in ‘prettier’ scoops of ice cream.
Should this pineapple coconut ice cream be bitter?
No, this pineapple ice cream should be sweet, creamy, or slightly tangy!
The syrup is going to help to take away the bitterness from the pineapple and offer it to become sweeter.
So feel free to adjust the maple syrup as needed.
With its smooth texture and the perfect amount of sweetness, this homemade no-churn pineapple ice cream is a great recipe to try at any time of year.
Whether you follow traditional churn ice cream recipes or opt for this simpler method, this delicious dessert will surely become a favorite among your friends and family.
Enjoy the taste of a tropical paradise with every spoonful!
More Sweet Treats:
Peppermint Stick Ice Cream Frozen Pie
Strawberry Pineapple Margarita
Homemade No Churn Pineapple Ice Cream
Equipment
- High-Speed Blender (or food processor)
- Loaf pan (or something to freeze the ice cream in)
Ingredients
- 3-4 cups pineapple, chopped and frozen
- 1 cup coconut milk (or whole-fat milk)
- 1/3 cup maple syrup
- 1/2-1 cup chopped Pineapple, fresh
Instructions
- Add the pineapple chunks, coconut milk, and maple syrup to your blender and blend for about 60 seconds. Add a squeeze of lemon juice to enhance the pineapple flavor and prevent browning.
- Use the tamper that came with your blender, or scrape the sides, then blend for another 30-60 seconds until everything is nicely blended and creamy.
- Pour, or scrape, into a loaf pan with parchment paper. Smooth the top of the ice cream with the back of a metal spoon, ensuring an even distribution. For an extra touch of sweetness, drizzle some maple syrup on top.
- Cover the pan with a piece of plastic wrap, ensuring it touches the ice cream's surface. This will prevent ice crystals from forming. Allow to freeze for 4-5 hours in the freezer.
- Allow to thaw for a few minutes, grab an ice cream scoop, run it under hot water, and scoop up the ice cream.
- Add fresh chopped pineapple, and enjoy!
Nutrition
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