Pineapple ice cream recipe
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- Dish type
- Frozen desserts
- Ice cream
Just five ingredients result in this frozen treat.
64 people made this
- 3 eggs, beaten
- 500ml milk
- 200g sugar
- 425ml whipping cream
- 1 (220g) tin pineapple, undrained and pureed
MethodPrep:40min ›Cook:8min ›Extra time:4hr › Ready in:4hr48min
- In a saucepan, cook the eggs and milk over medium heat for 8 minutes or until a thermometer reads 70 degrees C and mixture coats a metal spoon. Stir in sugar until dissolved. Cool. Stir in the cream and pineapple.
- Pour into ice cream maker till 2/3 full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to chill in freezer for 2-4 hours before serving. May be frozen for up to 2 months.
Reviews & ratingsAverage global rating:(30)
Reviews in English (26)
help my ice cream has not thickened ...is there anything i can do?-06 Jun 2010
After reading through the recipe, I loved the idea of it but knew I would need a richer ice cream so I'd have to adjust the ingredients to my liking. I also knew I'd have to scale it down to fit in my Cuisinart Ice Cream Maker. I used 1 egg, 3 yolks, 1 c. half and half, 2 c. heavy cream, 3/4 c. sugar, and the full can of undrained pineapple. What I ended up with was perfect--rich, creamy, delicious and full of pineapple flavor, which I found was a bigger hit with women than it was with men (who generally said they liked chocolate better, but then all but licked their bowls clean).-29 Aug 2008
I can't give the original recipe 5 stars because I changed it some. My ice cream freezer makes 4 quarts. I didnt change the amount of servings stated by the recipe. I just adapted it for us. I did not have whipping cream, so I substituted a large container of cool whip whipped topping. I also increased the amount of sugar to 1 1/2 cups because we like it a bit sweeter. I also increased the amount of pineapple from 8 ounces to a 15 ounce container. I used tidbits the first time and chunks the second time. Both times, I ran the pineapple through my food processor to make finer and smaller bits of pinapple. In addition, I added one container of sweetened condensed milk to the mix. I also increased the milk from 2 cups to enough to reach the fill line of my freezer tub.I have made this twice over the July 4th holiday weekend and both times received rave reviews. We did not let it ripen in the refrigerator freezer before serving, so it was a soft serve consistency. I guess we were too anxious to eat it! Had we let it ripen in our refirgerator freezer, I believe it would have been much firmer; but we like soft serve consistency.Thanks for a great base recipe! With my additions and changes, this has become my staple pineapple ice cream recipe!-05 Jul 2008
Simple Homemade Pineapple Ice Cream Recipe
I have a confession to make: I’ve never been a big fan of ice cream. There, I said it!
But, that’s mainly because I’ve been severely lactose intolerant my whole life and ice cream used to make me super sick. So, I’ve always associated it with a really bad stomachache.
However, both times I’ve been pregnant, I just couldn’t get enough ice cream! Something about the creamy, smooth texture just seemed to hit all the right spots. And that craving has lasted well past pregnancy.
These days, I can’t get enough fruit-flavored ice cream like mango, strawberry, and lychee. And neither can my kids!
Now, being lactose intolerant, I usually like to make dairy-free desserts like my copy cat Pineapple Dole Whip recipe.
However, some creamy desserts are totally worth a Lactaid pill. And this Hawaii pineapple ice cream tops my list.
It tastes just like what you’d get at a Hawaiian ice cream shop.
You can make this canned pineapple ice cream recipe to eat on it’s own, or add a scoop to a your favorite pie. You can even top with a crumbled cookie to add a bit of texture. Or turn it into a pineapple milkshake!
The possibilities for this Hawaii ice cream are endless!
Why You Will Love a Simple Pineapple Ice Cream?
Sometimes you want just a little extra after a fabulous family meal. Or you have had a long day working in the yard or playing at the local playground. A simple few ingredient ice cream is quick and easy to mix together and the fresh pineapple tastes satisfy that sweet craving.
If you are a frequent Disney Vacation Family you will know the second reason why we love this simple dessert. Disney World, Disneyland, and the Hilton Head Island Disney Resort serve a fabulous pineapple whipped dessert called Dole Whip.
Our kids just can not wait for the next Disney trip to get their test of Dole Whip and that is why I created this recipe. The coolness of the ice cream the blast of pineapple flavor just brings your mind back to that fun Disney Snack!
Easy No Churn Pineapple Ice Cream Recipe
Dole Whip Pineapple Popsicle recipe! They’re so refreshing, so easy to make, and healthy too!
Come to think of it, you could make both this ice cream and the popsicles above for a full-blown tropical snack bonanza. Maybe add in some grilled Huli Huli chicken and grilled pineapple if you want to have a tropical-themed dinner.
Enough daydreaming though, let’s get to the recipe! You’re going to love how easy it is…
Another huge benefit of this no-churn pineapple ice cream is the quick prep time – you only need to spend about 10 minutes prepping this recipe and the rest of the process is spent in the freezer, hands-off.
Step 1. Whip It
Step 2. Mix It
After your whipping cream is thoroughly whipped, add your sweetened condensed milk and vanilla and whip everything together until fully combined. Then just stir in the crushed pineapple to finish the ice cream mixture!
reusable cover, and then put it in the freezer for 6 to 8 hours.
This is probably the hardest part of the recipe, that is, waiting for the sweet sweet pineapple ice cream to be ready to eat! I try to make it at night so it’s ready to eat the next day.
Once you’re ready to serve it up, let it thaw outside the freezer for about 10-20 minutes, scoop it into a cone or bowl, and enjoy!
Homemade fresh Pineapple Ice cream
Published: Apr 8, 2014 · Modified: Jul 15, 2020 ·by Swathi .
Delicious homemade fresh pineapple ice cream made with just 5 ingrdients, full of flavor without addtion of any egg based custard.
Today morning it was chilly and even the kids were wearing jackets to school. But by 10 in the morning it was bright and sunny and a very beautiful day. In the afternoon when I had gone to pick my daughter from school it was very nice.
We as a family love pineapple a lot. It is fruit that is always on our kitchen table, and the last weekend, I thought why I don’t I make a homemade fresh pineapple ice cream.
I have tasted pineapple coconut ice cream in favorite Haagen-Dazs brand, but never got a chance to try a pineapple ice cream. So I was skeptical of the outcome. I know the taste of pineapple, but in ice cream how would it taste I was not sure.
As usual hubby gave me a push to try it, I remember his motto, if you don’t try it how you can know the taste. My kids are the absolute taste testers when it comes to ice cream.
They start tasting it from the time I make the base, and while churning my daughter like to stand near the ice cream machine and try to scoop it at every 3 minutes intervals to test it whether it is correct taste.
I found lot of recipes that uses canned pineapple, however fresh pineapple contains bromelain, a natural mixture of two proteases (protein-digesting enzymes). Bromelain is quite effective at dividing proteins, read from here.
So if it is use directly as fruit puree addition to to heavy cream and half and half you will get something which is not what you intended it to do. So I cooked the pineapple with ¼ cup sugar in slow flame for 30 minutes, as a result the enzymes in pineapple got denatured lost its effectiveness.
The once the cooked pineapple had cooled down, it was ground into a puree and mixed with heavy cream, half and half and milk. I didn’t use eggs. Then the mixture was set aside for chilling overnight. Next day I made ice cream according to manufacturer’s instructions.
It was a delicious ice-cream full of pineapple flavor. Next time I will try with eggs also to compare the taste. You can also add some toasted coconut or coconut milk instead of heavy cream to make it pinacolada flavor.
No-Churn Pineapple Ice Cream
In my opinion, summer isn’t summer without homemade ice cream – and this No-Churn Pineapple Ice Cream is begging to be made! Sharing, of course, is optional!?
With only four common and easy-to-find ingredients and no churning needed, you’ll be enjoying the fruity, tropical taste of this pineapple ice cream in no time! Let’s see how to whip up a batch …
Recipe for No-Churn Pineapple Ice Cream
- heavy whipping cream
- sweetened condensed milk
- vanilla extract
- canned crushed pineapple
How to make No-Churn Pineapple Ice Cream
- In a large bowl, add the whipping cream. With a hand or stand mixer, beat on medium speed until soft peaks form, about 3-5 minutes.
- Add the sweetened condensed milk and vanilla. Beat to combine fully.
- With a rubber spatula, stir in the crushed pineapple.
- Pour the ice cream mixture into a freezer-safe dish, cover, and freeze for 6 to 8 hours or until frozen solid.
No-Churn Pineapple Ice Cream: Tips and Tricks
If you have questions about making Pineapple Ice Cream, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.
However long it takes you to finish it!! ? Joking, sorta. I would use up any ice cream within 2-3 months.
I think it does! Is it exactly like the stuff you churn yourself or buy at the store? Not exactly, but it’s similar enough without all of the work – and it does taste yummy!
Yes! I don’t know how this would be with fresh fruit, instead, I would skip using fresh fruit here and opt for things like canned (and drained) fruit or frozen fruit. Pie filling is great, too! I have a few other no-churn ice cream recipes linked below – be sure to check them out!
No-churn means no ice cream maker or machine is needed!
Plastic wrap! Exposure to air is what causes freezer burn and those yucky ice crystals to form. Placing a piece of plastic wrap directly on the ice cream’s surface helps block the air from reaching it. I’ve also heard you can put the entire container of ice cream in a zip-top bag and remove as much air as possible for an additional layer of protection!
- 1 ¼ cups sugar
- 1 ¼ cups water
- 2 cups lightly packed mint leaves
- ½ cup light corn syrup
- 2 cups canned crushed pineapple in its own juice
- 1 ½ cups canned pineapple juice
- 2 cups whole milk
- 2 cups heavy cream
- ¼ cup white creme de menthe
- 1 cup fresh lemon juice
- Shortbread cookies for garnish
Combine the sugar and water in a medium saucepan, and bring to a boil over medium-high, cooking until the sugar has dissolved. Boil without stirring for about 10 minutes, until it reaches the soft-ball stage (234° to 240°F on a candy thermometer), when a drop forms a soft ball in a cup of cold water. Stir in the mint, and simmer over medium heat for 10 minutes more. Remove from the heat, and let cool.
Pour the mint syrup into a blender, and puree. Strain into a large bowl. Stir in the corn syrup.
Rinse the blender, add the pineapple and pineapple juice, and puree. Add the pineapple puree to the mint syrup mixture along with the milk, cream, crème de menthe, and lemon juice.
Chill for at least 4 hours or overnight. (In a pinch, I put it in the freezer for an hour.) Transfer the chilled mixture to an ice-cream maker, and freeze according to the manufacturer's directions.
Scrape the ice cream into a large bowl. Cover with plastic wrap, and place in the freezer until ready to serve. When ready to serve, scoop into dessert bowls or cups, and garnish with shortbread cookies.
Fresh Pineapple Ice Cream
Just as with my Lemon Ice Cream that I recently posted, I really enjoy tangy, acidic fruits that are made into a full-fat, super creamy ice cream instead of the usual sherbet or sorbet. THIS ice cream is another excellent example of this preference.
Since I’ve covered the citrus, I thought pineapple would be the next place to go. Because in my house, there must be homemade ice cream in the freezer at all times. I’m afraid of what would happen to my sanity if there wasn’t.
Pure fresh pineapple made into an ice cream had me a little concerned because I wasn’t sure it freeze well with the amount of puree that would be needed to get a good pineapple flavor along with the fact that it would likely be icy.
So, I pureed the pineapple along with a few other ingredients and ran it through a fine mesh sieve to remove all of the little fibers. Make sure you do this or you will find that eating the ice cream is akin to licking a cat(not that I’ve ever done that). You’ll be pulling little hairs off of your tongue and ain’t no one got time for that.
After I made the puree, I cooked it over the stove just until it came to a boil. Basically I made a pineapple curd and then whisked in heavy cream and milk to make my ice cream base.
Because the cooking of the pineapple takes away some of the acidity, I added in a little lemon juice to help replace the lost tang.
In the end, I was left with a super smooth, creamy, and very pineapple-y tasting ice cream. Just what I was aiming for!
Delicate pineapple flavor -- fantastic flavor -- undoubtedly gourmet ice cream. Best pineapple ice cream I've had hands down. I used 2% milk instead of whole, and splenda instead of sugar (my grandmother is diabetic). This produced a light, delicious sugar-free ice cream. I can only imagine the whole-milk & sugar recipe is even better. I also used pineapple rings and crushed them by hand which made for a more dynamic texture. Juicy chunks of pineapple and the delicate cream are a perfect combination.
Bleech - tasted more like custard than anything else - NO pineapple flavour at all.
Very good. Good consistency which not all recipes achieve. Chunks of pineapple are nice. I may put some run in in next time. Worth the effort.
3 Ingredient Pineapple Ice Cream | Home-made Fresh Pineapple Ice cream
You can visit this link 3 Ingredient Strawberry Ice Cream. You can also visit this link Pistachio Ice Cream.
My name is Adeela,a home maker and a busy mother of two lovely kids.I am originally from Calicut,Kerala,India. Basically I'm an interior designer but I love to think about,read about and share and eat food. Like most of you I am not formally trained in the culinary arts but I feel confident in my cooking skills and I know that you can feel the same way. My true passion ,however is helping others discover their love of cooking. Cooking and developing new recipes are my favorite hobbies. Through this page I would like to share my learning experience in cooking. All the recipes I share here are tried by me at home and the foodie pictures are clicked by myself. In addition most of the recipes are tried by my family and friends. Anyway let me have your feedback on all aspects of this page and thanks for stopping by and keep reading!