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Pineapple ice cream in a stack of yellow bowls. A spoon is sticking out of one of the scoops of ice cream.
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5 from 1 vote

Easy Pineapple Ice Cream

My pineapple ice cream uses just 4 ingredients and tastes smooth, creamy, and tropical. The ice cream maker does all the work!
Prep Time25 minutes
Freezing Time3 hours
Total Time3 hours 25 minutes
Course: Desserts
Cuisine: American
Servings: 8 servings
Calories: 295kcal
Author: Samantha Erb

Equipment

Ingredients

  • 1 cup heavy cream chilled
  • 1 can sweetened condensed milk chilled
  • 20 ounces pineapple rings or chunks, drained and chilled
  • 1 pinch salt

Instructions

  • Freeze the metal insert of the ice cream machine 24 hours before making the recipe.
  • Add the chilled heavy cream, condensed milk, pineapple, and salt to a blender. Pulse until combined.
  • Pour into the chilled canister of the ice cream machine and churn according to the manufacturer’s directions. (After about 20 minutes of churning, the ice cream will have the consistency of soft serve.)
  • Transfer the canister to the freezer and freeze until the ice cream is firm, about 3 hours longer.

Notes

  • Use high-quality equipment to keep this ice cream recipe simple. My favorites are listed in the equipment part above.
  • Use chilled ingredients to make it freeze faster and get a smooth, creamy overall texture.
  • Drain the pineapple thoroughly. Excess liquid will result in ice crystals forming during freezing.
  • Avoid overfilling the ice cream machine, since the volume of the mixture will gradually increase as it thickens. 
  • Store leftovers in an airtight container in the freezer for up to 3 months.

Nutrition

Calories: 295kcal | Carbohydrates: 37g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 76mg | Potassium: 289mg | Fiber: 1g | Sugar: 35g | Vitamin A: 611IU | Vitamin C: 35mg | Calcium: 169mg | Iron: 0.3mg