3-Ingredient No-Churn Pineapple Ice Cream
This no-churn pineapple ice cream is creamy, tropical, and made with just three ingredients. It’s the kind of dessert you can stir together in ten minutes, then let the freezer do the rest.
Ideal for hot evenings when you want something cold and sweet without turning on the stove. The texture is silky, with bright bursts of fruit in every scoop.
Why This Pineapple Ice Cream Works
I keep coming back to this version because it’s impossibly creamy without an ice cream maker. The sweetened condensed milk gives it body and a smooth texture, while the crushed pineapple adds bright, acidic pops throughout.
The flavor is like frozen pineapple soft-serve, but richer and more scoopable straight from the freezer. Let it sit for five minutes before scooping and it goes silky.
Ingredients
- 1 can (14 oz) sweetened condensed milk: full-fat for the creamiest result
- 2 cups heavy cream, cold: cold cream whips up better
- 1 can (20 oz) crushed pineapple, well drained and pressed: removing liquid prevents ice crystals
Variations / Substitutions
- Dairy-free: swap the heavy cream for chilled full-fat coconut cream and use coconut condensed milk. The coconut flavor works beautifully with pineapple.
- Fresh pineapple: use 2 cups finely chopped fresh pineapple; cook it briefly to reduce moisture, then cool.
- Lime or vanilla: stir in 1 tsp lime zest or vanilla extract for extra depth.
For a fruitier sorbet-style dessert, try Mango Sorbet.
How to Make No-Churn Pineapple Ice Cream
Step 1: Whip the Cream
Pour the 2 cups cold heavy cream into a large bowl. Using an electric mixer, whip on medium-high speed until stiff peaks form, about 3 to 4 minutes. The cream should hold its shape but still look glossy; stop before it turns grainy.
Step 2: Mix the Pineapple Base
In a separate bowl, stir the drained 1 can crushed pineapple into the 1 can sweetened condensed milk until well combined. Taste and add a pinch of salt if you like; it rounds out the sweetness.
Step 3: Fold in the Cream and Freeze
Add the whipped cream to the pineapple mixture in three additions, folding gently with a spatula until no streaks remain. Scrape into a 9×5-inch loaf pan or freezer-safe container, smooth the top, and cover. Freeze until firm, at least 6 hours or overnight.
Step 4: Scoop and Serve
Let the ice cream sit at room temperature for 5 minutes to soften slightly before scooping. Scoop into bowls and eat right away.
A Few Notes Before You Start
- Keep the cream cold: it whips up faster and holds its shape better. If your kitchen is warm, chill the bowl and whisk attachment too.
- For the creamiest texture, use a 9×5-inch loaf pan. The size helps the ice cream freeze evenly and makes scooping straightforward.
- Press a sheet of plastic wrap directly onto the surface of the ice cream before covering the pan. This seals out air and keeps ice crystals from forming on top.
- Resist overwhipping the cream. Stop once stiff peaks form and the cream is still glossy. Overwhipped cream will give the ice cream a grainy mouthfeel.
Storing Leftovers
Transfer leftovers to an airtight container, press plastic wrap directly onto the surface, and freeze for up to 2 weeks. Serve cold, letting it soften 5 minutes at room temperature before scooping.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, but fresh pineapple contains enzymes that can break down dairy, so cook it first. Simmer 2 cups finely chopped pineapple with 2 tablespoons sugar until thickened and reduced, then cool completely before using.
My ice cream turned out icy. What went wrong?
The most common cause is too much liquid from the pineapple. Make sure to drain and press the crushed pineapple very well, and resist any urge to add extra juice.
Can I swap in another fruit?
You can, but stick with fruit that has low water content for the best texture. Mango, passion fruit pulp, or pureed strawberries work well; avoid watery fruits like watermelon unless you cook them down first.
No-Churn Pineapple Ice Cream Recipe
Ingredients
Method
- Whip the heavy cream in a large bowl until stiff peaks form, about 3 to 4 minutes.
- Stir the drained crushed pineapple into the sweetened condensed milk until combined.
- Fold the whipped cream into the pineapple mixture in three additions, then scrape into a loaf pan and cover. Freeze at least 6 hours.
- Let the ice cream soften at room temperature for 5 minutes, then scoop and serve.
