Creamy Pineapple Ice Cream Delight (Printable)
Silky pineapple and vanilla frozen dessert with bright citrus notes, perfect for warm days.
# What You'll Need:
→ Pineapple Base
01 - 2 cups fresh pineapple, diced or canned, drained
02 - 2/3 cup granulated sugar
03 - 1 tablespoon lemon juice
→ Ice Cream Mixture
04 - 2 cups heavy cream
05 - 1 cup whole milk
06 - 1 teaspoon pure vanilla extract
07 - 1/8 teaspoon salt
# Directions:
01 - Combine pineapple, sugar, and lemon juice in a saucepan. Cook over medium heat for 5 minutes, stirring occasionally, until pineapple softens and sugar fully dissolves. Remove from heat and allow to cool to room temperature.
02 - Transfer cooled pineapple mixture to a blender or food processor. Blend until completely smooth.
03 - In a large bowl, whisk together heavy cream, whole milk, vanilla extract, and salt until thoroughly combined.
04 - Stir pineapple puree into the cream mixture until fully blended.
05 - Cover the bowl and refrigerate the combined mixture for at least 2 hours to ensure proper chilling.
06 - Pour chilled mixture into an ice cream maker and churn according to manufacturer instructions, generally 20 to 30 minutes, until thick and creamy.
07 - Transfer churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until set to a firm consistency.
08 - Allow ice cream to sit at room temperature for 5 minutes before scooping and serving.
# Cooking Tips:
01 -
- It’s like capturing sunshine in a bowl, and somehow it’s even creamier than you hope for.
- The quick prep means you’re closer to a tropical getaway, minus the plane ticket.
02 -
- I once skipped cooling the pineapple mixture before blending and my ice cream turned icy instead of smooth.
- Whipping air in by vigorously whisking the milk and cream gives a lighter, almost mousse-like finish.
03 -
- Always chill the base thoroughly before churning for the smoothest ice cream.
- A pinch more salt than you think makes the sweet flavors really pop.